Hors d’Oeuvre
The B.A.T. > Dry-Cured Triple-Smoked Bacon with Avocado and Fire-Roasted Grape Tomatoes
Planked Brie with Newfoundland Partridgeberries, Savory, and Hardtack
Digby Scallops Wrapped in Spiced Whiskey–Smoked Salmon with Cucumber and Horseradish Salsa
Maple-Smoked Chicken Lollipops with Maple–Chipotle Glaze and Eremite Blue Cheese
North Carolina Barbecued Pulled Pork with Apple Cider Vinegar, Toasted Brioche, and Mustard Slaw
Labatt Blue Pilsner
Alexander Keith’s India Pale Ale
Henry of Pelham Family Estate Off-Dry Reserve Riesling 2006
Henry of Pelham Family Estate Barrel Fermented Chardonnay 2006
Henry of Pelham Family Estate Reserve Baco Noir 2006
Dinner
Peanut Butter and Jelly Fish > Cedar-Planked Salmon with Peanut Butter and Pineapple Rum Sauce
Lindemans Bin 75 Riesling 2006
24-Hour Smoked Cherry Coke–Marinated Brisket with Cherriyaki Barbecue Sauce, Canadian White Cheddar Polenta, Jalapeño Pickles, and Crispy Fried Onions
Steam Whistle Pilsner
Steak and Potatoes > Wasabi and Teriyaki–Grilled Tuna Steak with Planked Buttermilk–Chive Mashed Potatoes
Lindemans Reserve Shiraz 2006
Pork and Beans > Hickory-Smoked St. Louis Ribs with Beerlicious Barbecue Sauce, Baked Sweet Green Chile, and Hominy Corn
Wellington Brewery County Ale
Smoked Beef Tenderloin with Coffee Porter–Braised Oxtail, Caramelized Onions, and Morels
Mill St. Brewery Coffee Porter
Bacon S’mores > Triple-Smoked Bacon with Bacon-Flavored Marshmallows, Smoked Chocolate Dressing, and Baby Greens
Henry of Pelham Family Estate Vidal Icewine 2006
Grilled Pineapple Upside-Down Bread Pudding with Smoked Cherries, Butterscotch, and Macadamia Nuts
Forty Creek Whisky
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