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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Tuesday, April 17, 2007

BBQ Events: The New Q - A Twist on Old School BBQ

I'm still doing taxes so my review of the Charbroil Tec Grill will need to wait another day, but in the mean time..

This came into my email a few minutes ago and I wanted to share it with you. I wish I had the scratch to head down to Georgia for this. It sounds like a great event.

A Friendly Reminder – You are invited to ‘The New Q’ – A Twist on Old School BBQ organized by Heritage Foods USA & Slow Food Atlanta on May 5, 2007 1-5 pm at Studioplex in Atlanta, Georgia.

It’s our First Annual BBQ to celebrate local chefs, heritage breeds, sustainable farms and to raise money for the Atlanta Community Food Bank.

Tickets are available in advance for $25. To purchase tickets go to www.xorbia.com/tickets/thenewq. Enjoy the purest proteins on the planet! Enjoy tastings from over a dozen of Georgia's best chefs. Pair them with homemade BBQ sauces and vegetarian sides as well as refreshing beers from Sweetwater Brewing Co. and local wineries. Plus live music and more!

All-Star Cast of the New Q Chefs: Their Menus and Their Thoughts!

Linton Hopkins of Restaurant Eugene
Menu: Caw Caw Creek Pork Belly served with hominy and buttermilk flan matched with Western style Carolina BBQ sauce and bread and butter pickles.

“I love the way the fat and the meat come together in the belly. Plus ‘lesser cuts’ are the best tasting parts and using them gives an extra helping hand to the farmer.”

Shaun Doty of Shaun’s
Menu: Newman Heritage Berkshire Whole Hog Tacos, smoked Mexican BBQ style.

“Atlanta loves Slow Food and Heritage Foods USA – and so do I!”

Joe Truex and Mihoko Obunai of Repast
Menu: Lazy Farm Red Wattle Spare Ribs with a garlic, lemon and rosemary dry rub and Napa cabbage coleslaw.

“Pig on wood is nothing but good.”

Carmen Capello of Global Culinary
Menu: Sequatchie Cove Farm Lamb Carpaccio with baby basil salad, salmon caviar, and roasted garlic oil / Spicy Braised Lamb Tacos in a chipotle aioli and green tomato relish / Shaved Lamb Gyros in a cucumber foam, avocado sour cream.

“It is a great day when the planets align to bring together great chefs, heritage products and new ideas.”

Gerry Klaskala of Aria
Menu: White Oak Pastures Beef Brisket White Corn Tortillas served with guajillo chili and a new take on BBQ sauce.

“I love Texas-style BBQ and am thrilled for the opportunity to outdo my comrades in Texas in downtown Atlanta”

Delia Champion of Flying Biscuit
Menu: Good Shepherd Ranch Heritage Turkey Barbequed in Root Beer and set on a flying biscuit.

“I’m thrilled to be part of such a good cause and plus I get to use fabulous products. Nothing could be better than an afternoon like this.”

Ron Eyester of Food 101
Menu: Sequatchie Cove Farm Coca-Cola and Balsamic Braised Beef Ribs and White Oak Pastures Mustard-Seed Roasted Beef Brisket with sweet chili slaw.

“Bringing together unlikely ingredients is a big part of New School barbequing”

Robert Gerstenecker of Park 75 at the Four Seasons
Menu: Newman Heritage Berkshire Pulled Pork Sandwich on sweet potato brioche with Ground Chuck Chili-Dogs from White Oak Pastures.

“It’s a great opportunity to participate with such good food while giving back at the same time.”

Hugh Acheson of Five & Ten
Menu: Lazy Farm Red Wattle Braised Pork Belly with a citrus salad chili vinaigrette.

“I love belly because it is an easy cut to work with but most people don’t commonly eat much of it. I’m looking forward to introducing more people to my bellies.”

David Larkworthy of 5 Seasons Brewery
Menu: Cracklin’ Scallion Sequatchie Cove Farm Whole Ossabaw Hog Crepe in a regional BBQ sauce.

“Not only is the Ossabaw pig one of the rarest varieties, it is also one of the tastiest and Bill Keener raises some of the best.”

Chef Cathy Conway of Avalon Catering
Menu: White Oak Pastures Slow Roasted Beef Brisket Tacos with Anson Mills corn masa tortillas in a salsa molcajete.

“What could be more appropriate for a Cinco de Mayo celebration than beef brisket tacos.”

Chef Todd Mussman, Ryan Turner and Ryan Hidinger of Muss & Turners
Menu: Riverview Farms Bone-in Ham, house-brined and smoked with special sauces.

“Wes and Charlotte from Riverview have great heritage pork. We find their marbled hams work perfectly with our secret brining recipe.”

Chef David Sturgis of Farm 255
Menu: Slow-roast Riverview Farm Pork Shoulder accented by a selection of Athens style BBQ sauces.

“Turning tougher cuts of meat into unctuous treasures, spending time with family and friends, eating way too much, it's hard not to love the BBQ.”

Michael Tuohy of Woodfire Grill
Menu: House-made Tamworth Farm Fennel Sausage with Anson Mills polenta and San Marzano tomatoes.

“Pure, honest and good is the best way to describe Curtis White’s pork – and he’s local to Atlanta!”

Steve Farace of SweetWater Brewing Company
Menu: 420 Extra Pale Ale, Hummer Belgian White, Blue Light Wheat Ale with Blueberries on draft.

“Don’t float the mainstream”

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