When: Fri., May 10 2013
A snout-to-tail barbecue, part of the Brooks’ ongoing Memphis Wine + Food series. Among those participating in the event are chefs Andy Ticer and Michael Hudman of Andrew Michael Italian Kitchen and Hog & Hominy, Ryan Trimm of Sweet Grass, and Jackson Kramer of Interim. Central BBQ, Mosa, Bar-B-Q Shop, Garibaldi’s Pizza, and the Rendezvous will each have a presence as well.
For tickets and more information, go to memphiswineandfoodseries.org.
Price: $75 per person / $100 at door