Another Fantastic Meal with the BBQ Pitmaster

November 1, 2016

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Every time I go to dinner at John Markus‘ house, he seems to up the ante.

Sunday night was no exception.  In addition to his own super-fine ‘que, there was Chef Chad Brauze concocting an extraordinary array of dishes.  It was, as everyone agreed, a completely spectacular feast.

It began with Chef Chad’s array of homemade charcuterie (made with mangalitsa pork from Mosefund Farms.) Those pickled carrots were also off the charts.

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Speaking of carrots… these roasted Kyoto Reds were so good I ate half of them before anyone else had discovered how delicious they were

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Slow roasted tomatoes with burrata

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Sweet and sour cauliflower…

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Charred Brussels sprouts with hits of sweet, salt, nut, savory….

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an autumn salad

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John’s unbeatable ribs….

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and his slowly smoked beef

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Because there simply wasn’t enough meat on the table, Chef Chad felt compelled to stuff a cabbage with lamb for this chou farci

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That may seem like a lot, but there were a number of dishes I neglected to photograph. Oysters on the half shell. Beets with goat yogurt. A second salad. By the time we got to dessert I was in such a food fog I forgot to get a shot of the stunning deep dish apple pie and the enormous cheese board.

Happily, I stopped eating long enough to take a shot of this amazing cheese: Chef Chad laced it with white truffles, making a perfect coda to a memorable meal.

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