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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
Home
Cooking
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