Just as Chicago starts to cool off for the winter we’re heating things up! November’s Chef’s Table visits Barn & Company, a smokehouse and public hall in the heart of Lincoln Park. This isn’t just any barbecue joint, though. They’ve partnered with Pit Master Gary Wiviott, author of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons”. He’s also the co-founder of popular foodie community LTHForum.com. He and Executive Chef Bob Zrenner have created a menu of hickory smoke barbecue, “taking the traditional messy glory of Memphis, Kansas City and Texas-style barbecue and turning it into a full-blown pig picking fest.”
This “pig picking fest” is also local. “The menu is sourced from regional farm fresh ingredients and free-range meats, and includes new creations coming out of our smoker like Smoked Pulled Pork Tacos with a Spicy Cabbage Slaw, BBQ Shrimp Taco Chipotle Crème, Pulled Smoked Chicken Cobb Salad and more,” says Chef Zrenner.
In addition to great eats, they’ve got great drinks! They’ve carefully curated an impressive selection of craft beers and “brown liquors”, i.e. bourbon and rye.
At this exclusive, inclusive event, we’ll get to try a breadth of BBQ and booze. Join us, won’t you?
Seats are extremely limited, so RSVP today!
Chef’s Table events are exclusive, intimate tastings that allow you to explore Chicagoland’s culinary scene without spending a fortune. Each restaurant we visit highlights their favorite items and pairs them with drinks, but the most exciting part is interacting with the chef.
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