The BBQ Battle: Final Print

Well, I guess Anoosh isn't cooking for the cause? But you have a great line up of people...and causes... look forward to seeing who wins.....Best Wishes, Pb & anoosh

Great show, occasion, food and drink last night. Thanks to Stephen for staging another memorable evening.

Great show, occasion, food and drink last night. Thanks to Stephen for staging another memorable evening.

Curious as to who cooked what...and how it was prepared, etc.

I’ll second that Mr. Baylor. My companions and I had great food, great cocktails and most importantly a great time all in the name of charity. Big thanks to Stephen for all the hard work he put in, everyone at my table truly enjoyed themselves. Also thanks to everyone who participated whether a Chef, Mixologist or dinner. Roger, the brew was just what I needed at the end and I could have probably downed a couple more. Thanks for your contribution.

First, I should say that of all the events I've done over the years- this one is my sentimental favorite.

Once up, it ran like a dream- behind the scenes, the teams were teamworking amongst themselves, chattering like old friends, tasting each others food with nods of approval, etc. Silky smooth, as it should be.

At the tables, it was no different. You know you've thrown a good party if you approach the tables and there is laughter and an air of ease. People were having a good time. I really liked that aspect of having the chefs dine with the guests.

At the end, Chef Ford and Louisville Country Club took the prize. It was tight in the scoring- real tight.

@Steve: I can give you a general idea of what we did, but I cannot get into the details of each dish, save my own. I barely got to taste anything, running around like a madman and all that.

First Course
Brendan Mullaney, Seafood Connection
Smoked Salmon Tacos
Berlucci Sparkling Rose, Italy

Second Course
Anthony Lamas, Seviche
Mofongo
The Progressive Greyhound (turns sour to sweet over time)

Third Course
Alicia Minteer, Personal Chef
Smoked Brisket Chimichurri
Castillo de Almansa, Garnacha Tintorera, Spain

Fourth Course
Stephen Dennison, Majid's
Cole Slaw- Napa Cabbage Wrap: Shrimp, Roasted Orange Pepper Aioli, Hot-Smoked Caviar
On the Boulevard (Lynn House's drink- bourbon, aperol, creme de cassis, lemon)

Fifth Course
Mark Ford, Louisville Country Club
Smoked Pastrami (I did taste this one and it was butter!)
NABC Black and Bluegrass