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David Olney and Sergio Webb at White Water Tavern 

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SATURDAY 1/12

BUSHY LUV

8 p.m. Revolution. Donations of $5 and up.

Last week, the Arkansas electronic dance music scene was dealt a sad and unexpected blow with the death of Jeffry Hudnall, or Bushy as he was known to his many friends. He was a pioneer of bringing EDM to the area, booking big-name artists and throwing some of the most massive Arkansas raves of last decade. I didn't really know Bushy, having met him only briefly once, but reading through the outpouring of emotions from friends and family on his Facebook page made me well up. So many people loved the guy, and it's obvious that he brought an enormous amount of joy to people. This night will be a chance to celebrate his life through the beauty of music. There'll be local and out-of-town DJs, a massive lighting system and they'll be screening photos of Bushy all night. It's 18-and-older, and if you can't make it but want to donate to help his family with their expenses, you can go to LRCrew.com. DJ Revolvr, who plays at Discovery later Saturday night, will close out the show, which will be good news for those ages 18-20, as Discovery is 21-and-older. RB

SUNDAY 1/13

BUTCHER AND PUBLIC WHOLE HOG ROAST.

5 p.m. Dunbar Community Garden. Donations.

Travis McConnell, sous chef at the Capital Hotel Bar and Grill, plans to open Butcher and Public, his own brick and mortar space in Little Rock at some point down the road. To tide us over until then, he's hosting this event — a whole local roasted pig party — to show off his vision. McConnell plans to offer a full meal that's cooked over the fire. He'll roast a pig from Freckle Face Farms on a spit that he and his dad recently built; use produce from Little Rock Urban Farming, Armstead Farms and others, and serve beer from Diamond Bear and Vino's. He said the menu is a reflection of his cooking philosophy: whole butchered animals and fixin's, locally and regionally sourced. McConnell first worked as sous chef at the Capital Bar from 2007 until 2009, before departing for Revival Bar and Kitchen in Berkeley for three years. He returned to the Capital in September after a trip to Italy, where he got to spend a few days studying under Dario Cecchini, who Anthony Bourdain has called "the most famous and respected butcher in Italy and, maybe, the world." He's said Cecchini's butcher shop is a model he aspires to for Butcher and Public. LM

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