Here in Eastern North Carolina, our version of bbq is pork cooked over wood and saddled with vinegar-based sauce. But every culture across the globe has its distinct barbecue traditions. Join us for the first Specialty Dinner of its kind, where we explore the Language of Barbecue across five continents through amuse + four courses with optional wine pairings.
To add wine pairings, please choose the designated option in the dropdown menu.
Tickets are non-refundable but are transferable. Your purchase confirmation will serve as your ticket.
Dinner starts promptly at 6:30 pm. Communal seating in The Gallery Room at Chef & the Farmer.
Amuse - Australia -
Shrimp on the Barbie - prawn terrine, lemon pepper aioli, lime, potato chip, sea salt
First Coarse - Europe -
Greek Gyro - spit bbq'd tom thumb sausage, corn crepe, chow chow tzatzki, roasted tomato
Second Coarse - Asia -
Korean Short Ribs - kimchi, ko chu, sesame seed, green onion
Third Coarse - The Americas -
Peruvian Chicken - greena sauce, adobo, eastern NC bbq vinegar
Fourth Course - Africa -
Rice Pudding - calas, mango, coconut