Credit: Facebook.com/pizzeriasorellina

The team out at Apis and Pizzeria Sorellina are raising money for their farm partners at TerraPurezza by throwing a huge barbecue that will feature a slew of slow-cooked meats. And they’re bringing in some of their friends to help with the cooking. Brent Mills from Verts Mediterranean Grill will roast lamb leg with African spices; Fermin Nunez (formerly of Launderette and La Condesa) will cook cabrito barbacoa with various salsas and heirloom corn tortillas; the Apis team of new chef de cuisine Alejandro Munoz, Marcus McCreary and Matt Richter will serve smoked chicken and ember-roasted vegetables; and Alan Delgado of Patika Coffee and Tumaya popup series is roasting red wattle pig in a Yucatan style.

The event runs from noon to 3 p.m. Sunday, and tickets, which include a beverage, cost $40 ($10 for children).  Purchased advanced tickets for $35 & $8 by calling 512-436-8918.

RELATED

Review: Apis’ little sister, Pizzeria Sorellina, serves up big flavor 2016 Austin360 Dining Guide: Apis (#3)

 

]]