Tomorrow Kensington’s Greensgrow Farms hosts its Third Annual Whole Hog event, which benefits the Kensington Kitchen Space project. This year the farm tapped Campbell’s Soup executive chef Tom Griffiths to head up the cooking. The meal will feature a huge buffet with charcuteries, salumerias, and vegetarian and vegan dishes too. The food will be matched with PBC’s Harvest From the Hood, a wet hop ale made with hops grown on at Greensgrow. Tickets cost $75 and are available from the farm.