Photo: Melissa Hom
If you still haven’t gotten over the apple-cider vinegasm from Ed Mitchell’s pork sandwiches last week, prepare to drop to your knees and weep when you see the menu he has prepared for an August 18 “Legends of Barbecue” dinner at the Beard House. We could just link to it, but screw it, we’re cutting and pasting it just for the privilege of having it on our site. Best part is, the feast is $165 for non-Bearders, which is just about what Fast Pass holders paid for their BABBP experience. Way more diversity here, and Lord knows, way less of a wait.
Hors d’Oeuvre
North Carolina Head Cheese with Piccalilli
Bacon-Wrapped Figs with Goat Cheese
Smoked North Carolina Mountain Trout Mousse with Ed’s Cracklin’s
Okra Poppers
Soligo Brut Prosecco NV
Dinner
Pulled Pork and Chopped Hog with Collard Greens, Biscuits, and Hush Puppies
Powers Muscat Canelli 2007
Green Tomatoes with Succotash, Goat Cheese, and Bacon
Pascal Jolivet Sancerre 2006
Carolina-Style Ribs with Southern Coleslaw
Cantina Rosa del Golfo Primitivo 2005
Bacon-Wrapped Pork Tenderloin with Sweet Potato Purée and Fig–Wine Sauce
Charles Joguet Cuvée Terroir Chinon Cabernet Franc
Traditional Banana Pudding
Kopke Ruby Port NV
Legends of Barbecue: Ed Mitchell [Official site]
