Friday, June 14th upstairs in the Gallery Room at Chef & the Farmer
Bar opens at 6:00 pm; dinner begins at 6:30pm.
We’re celebrating dads everywhere this year with a tribute to dad’s best friend: BBQ! Take a journey as our kitchen interprets BBQ traditions across the nation in four courses with beverage pairings.
Hors d'oeuvre Hour: Smoked Chicken Wings with Alabama Sauce, Peanuts and Scallion
1st Course: Inspired by Memphis BBQ
Memphis Style (Ketchup/Vinegar based) BBQ Pork Belly, Cornbread Blini, Fried Jalapeno Straws
Paired with: Honeybuck with Jack Daniels TN Whiskey, hot honey, lemon, ginger beer
2nd Course: Inspired by ENC BBQ
ENC-Panada, Pulled Pork Shoulder, Vinegar Sauce, Brussel Slaw in an empanada. Pickled corn chow chow
Paired with: Rosé IPA, Mother Earth Brewing Co.
3rd Course: Inspired by Texas BBQ
Smoked Beef Brisket, Beer Compound Butter, John Howard Stuffed Baked Potato
Beverage: Shiner Bock, American-Style Dark Lager
4th Course: Inspired by Kentucky
Derby Pie Ice Cream topped with Ben Knight’s favorite Chocolate Magic Shell, Smoked Chantilly and an Old Fashioned Bourbon-soaked cherry
Beverage: Butter Pecan Old Fashioned