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Win two tickets to Euclid Hall's first anniversary party

It's going to be "a liquor-infused, gastro-visio musical blowout." That's how Jorel Pierce, the chef at Euclid Hall Bar & Kitchen, Jennifer Jasinski's nearly unassailable shrine to pig parts, poutine, offal and everything else we love in the food world, describes Euclid's Hall upcoming first-anniversary party, which kicks off at 7 p.m. on Tuesday, August 9.

"Oh, man, this past year has completely exceeded my expectations, and I wanted to do something -- we all did -- to celebrate a really great first year, so we're pulling out all the stops," promises Pierce. What does that mean, exactly? "I'm hauling out an eight-foot steel table, and we're going to break down a whole pig carcass and do butchery and sausage-making demonstrations, we'll have carving stations, and there's going to be killer food and a rare appearance by Vajra, who's one of the best DJs out there," he says.

And just to give you an idea of what Pierce means by "killer food," chew on this: "I'm doing a perfectly composed nacho with duck-gizzard taco meat, duck confit, lime-pickled jalapenos and composed heirloom tomatoes with foie gras chile nacho cheese." In addition, says Pierce, there will be deviled quail eggs, pork belly tacos, chicken and waffles, pigs in a blanket, a raw bar and specialty spirits and beers. Goldfish races, math quizzes, Pin the Tail on Jorel's Mustache and other frivolity will prevail, with prizes given to the winners.

Tickets to the blowout are $45 per person and can be purchased only at Euclid Hall (and just so you know, they're selling fast), but we're giving away one pair of complimentary tickets to one lucky Cafe Society reader, who can answer this question: How many itsy-bitsy fishwiches does Euclid Hall sell in one month?

According to Pierce, "the little fuckers sell like crazy."

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You have until noon on Monday, August 8 to wager a guess; we'll post the winner by 5 p.m. that same day. In order to win the tickets, you need to come closest to the actual number without going over -- and, as usual, when you post your submissions below, please include your first name along with a valid e-mail address.

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