Austin Barbecue Society — September Dinner

Don’t miss the upcoming dinner with Tom Micklethwait!

If you aren’t familiar with the Austin Barbecue Society, it’s a group that was formed by Evan LeRoy and me this past summer. The last dinner we had was in September with John Lewis of la Barbecue.

John did a fantastic job and proved that he is even more talented than any of us expected. Rather than blabber on about the event, I thought I’d explain this one in pictures.

Tuna tartare on a house made wonton.
Tuna tartare on a house made wonton.
Peach and tomato summer salad with barbecued shallot vinaigrette, tarragon and preserved lemon.
Peach and tomato summer salad with barbecued shallot vinaigrette, tarragon and preserved lemon.
Pan seared scallop, hickory smoked sweet corn puree, red pepper, corn and basil pico.
Pan seared scallop, hickory smoked sweet corn puree, red pepper, corn and basil pico.
Bay leaf and champagne sorbet.
Bay leaf and champagne sorbet.
Oak smoked pork belly confit, roasted figs and string beans, mustard seed gastrique.
Oak smoked pork belly confit, roasted figs and string beans, mustard seed gastrique.

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