Distilleries

Chefs

The Smoky Mug’s Pitmaster Ryan Maynes

Twin Oaks Farm Smoked Wagyu Flap Steak, Pichanas and Tri-Tip

Handmade Flour Tortillas

choice of Alpine Salsa (made with toasted almonds and pine nuts) or Chimichurri

Stotler’s Home Cooking Chef Michael Stotler

Pit Slow Roasted Whole Hog, North Carolina style, with a N.C. Vinegar Sauce or a Tangy KC Style Whiskey Sauce

German-style Hot Potato Salad with Dill and Dusseldorf Mustard

1933’s Chef Michael Pierce

Smoked Duck Confit, Corn Tortillas, Guacamole (made on-site), Pickled Radish, Diced Onion, Cilantro, Lime, Pablo's Hot Sauce

Charcoal Grilled Mushroom Tacos with Diced Onion and Queso Fresco

Big Woody’s BBQ Pitmaster Curtis Brushwood

Twin Oaks Farm Wagyu Brisket

Twin Oaks Sausage Skewers with Red Cabbage Slaw

(sausages include Hot Italian, Brat with Hot Cheese and Sweet Italian)

Desserts


The Smoky Mug’s Pastry Chef Caitlin Ventura
—     Mini Bourbon-Pecan Pies
—     Citrus-Spiced Brown Sugar Cheesecake


1933 Catering
—     Pumpkin Pot De Crème topped with Bourbon-Laced Cinnamon Mousse 
—     Apple Hand Pies with Caramel & Smoked Sea Salt Whipped Cream

Big Woody's BBQ

 

 

Stotler's

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