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Eat at Saul Good, help Haitian orphans; get Feeders' Cup tickets online

The Pork, the official  sandwich of the Breeders' Cup, by chef Matt Lambert of The Musket Room in New York.
The Pork, the official sandwich of the Breeders' Cup, by chef Matt Lambert of The Musket Room in New York.

After a cargo ship carrying a year's worth of supplies for Versailles-based Waves of Mercy's Haitian orphans was sunk at sea by Hurricane Joaquin, Saul Good Restaurant is stepping into the breach, raising money to replace the lost goods.

On Wednesday, Saul Good restaurants — 123 North Broadway, 1808 Alysheba Way and 3801 Mall Road at Fayette Mall — will give 50 percent of all restaurant sales from 5 to 9 p.m. to the charity.

The cargo ship was carrying medicine, shoes, Christmas gifts and more that had been collected by volunteers over an entire year. Donations outside of the dine-in fundraiser are encouraged and can be made at Mercysaves.org.

â–  The Feeders' Cup food truck event kicks off the Breeders' Cup Festival from 3 to 9:30 p.m. Saturday, with loads of trucks from the tri-state area competing to win the right to set up at Short and Cheapside for the festival.

Tickets are $20 online at Feederscup.com or $30 at the gate, but there's a catch: only people with pre-purchased passes are guaranteed entry. And there are only 3,000 of those available. Children 5 and younger get in for $5. Those tickets will be available at the gate.

Food trucks will include Longshot Lobsta, Pollo: A Chicken Joint, Boo Boo Smoke Shack, Han Cook In, Rolling Oven, Gastro Gnomes, New Lex Eats, Dolce Mobile Cafe, Sav's Chill, Bradford BBQ, Snack Shack, Minton's "Little Brother," Spotz Gelato, Epic Cure, Empanadas Aqui, Fair to Middlin', The Grilled Cheese Emergency, Caveman Mobile, Military Mom's and Tootsie Truck.

â–  Thoroughbred Charities of America will host an evening with Team American Pharoah from 7 to 9 p.m. Oct. 27 to celebrate the nonprofit's 25th anniversary. Horse Racing Radio Network's Mike Penna will speak with owners Ahmed and Justin Zayat and trainer Bob Baffert about the Triple Crown winner. The event in the Fasig-Tipton Ballroom, 2400 Newtown Pike, is $75 a person, with cocktails and hors d'oeuvres.

â–  Tickets are still available for tailgating at the Breeders' Cup on The Hill, October 30-31. Keeneland will have giant screens to watch the races, betting windows, music and food and drinks to purchase. Passes for The Hill are $35 per vehicle for Friday and $50 per vehicle on Saturday. Buy tickets online at Breederscup.com or call (877) 849-4287. Food vendors will include Papa John's, City Barbeque (also doing tailgate advance orders), Kettle Corn, Cheezy Mac, Mr. Gyro, Jirl Foods and Caramanda's Bakery, official cupcake provider to the Breeders' Cup.

â–  There's an official 2015 Breeders' Cup sandwich, created by chef Matt Lambert of New York's The Musket Room. Lambert, who will be one of the chef's at the Spindletop Hall dinner on Oct. 30, dubbed his sandwich The Pork. It will be perfect for you to make and take to The Hill during the Breeders' Cup World Thoroughbred Championships Oct. 30 and 31.

Or you can make it at home for a watch party. The races will be televised on NBCSN beginning at 3 p.m. Oct. 30 and beginning at 1 p.m. Oct. 31. The Breeders' Classic will air on NBC at 4 p.m. Oct. 31.

The Pork

1 pork shoulder or loin

1 tablespoon fennel seeds

4 tablespoons kosher salt

Buns for sandwiches

Grind fennel seeds in spice grinder add to kosher salt. Rub shoulder with salt mix. Allow curing for 2 to 6 hours. Place on barbecue, turning every 45 minutes. Cook until internal temp reaches 145 degrees. Allow to rest for one hour, then slice on slicer or carve thinly.

Cabbage slaw

1 cup red cabbage

1⁄3 cup daikon radish

2 tablespoons apple

2 teaspoons sugar

11/2 chardonnay vinegar

1⁄3 cup mayonnaise

Slice cabbage on mandoline; cover with sugar, salt and vinegar. While that is curing, grate daikon and add after 30 minutes. Mix all ingredients.

Chipotle mayo

Half a can chipotle

21/4 cups mayo

1/2 teaspoon salt

In high-speed blender, purée chipotle; add purée to mayonnaise. Mix all with whisk. Dress a bun with chipotle mayo, add a slice of pork and slaw to taste.

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