Anadama Bread, Anglaise, Apple, Bacon, BBQ, Brisket, Caramel, Caviar, Cheesecake, Chef Bryce, Chef Trevor, Chocolate, Coconut, Coleslaw, Collard Greens, Cowboy beans, Cream, Espresso, Horseradish, Housemade, Lavash, Memorial Day, Microgreens, Paul Sims, Pine Nut, Pork, Pork Shoulder, Prawn, Slider, Smoked Bacon, Smoked Trout, Sorbet, Tart Cherry, Tartar Sauce, Texas, Trout, White Walnut
Memorial Day weekend proved to be a tasty one! Thanks to everyone who came to our BBQ & Beer dinner events on Friday and Saturday—we had a great time! And, well, we just have to share the BBQ love. Here’s a taste of the event for those of you who couldn’t make it. Hope you’re having equally amazing barbecues of your own with family and friends today!
Citrus-smoked trout, horseradish cream and apple salad, American paddlefish caviar, and local microgreens on housemade herbed lavash cracker.
Malt-brined, poached, chilled white prawn with deconstructed tartar sauce and pine nut sorbet.
White walnut smoked pork shoulder slider with tart cherry and cabbage coleslaw on a housemade white walnut anadama bread roll.
Texas-style BBQ beef brisket with braised collard greens and housemade smoked bacon infused cowboy beans, topped with Chef Bryce’s own “Preacher’s Tongue BBQ Sauce.”
Coconut cheesecake with coconut anglaise, Valrhona caramel chocolate bar, espresso, and coconut powder.