IQUE at the James Beard House

The folks at the James Beard House have invited IQUE to cook a barbecue dinner on September 11th. Some folks raise an eyebrow or grimace when I tell them I have an event in NYC on 9/11. I look at it in a completely different way. I think of it as a great honor to be able to stand in NYC on that day and represent the greatest American cuisine - Barbecue. Here is what the menu looks like:

Hors d’Oeuvre

Pork Shoulder - Johnny Cakes, Bacon Jam, IQUE Dry Rub

Burnt Ends - Pickled Onions, Pit Sauce, Texas Toast

Island Creek Oysters - Barbecue Mignonette

World Champion Barbecue Ribs - Pecan Smoke, Agave Nectar

Harpoon Ales
Jack Daniels Cocktails

Dinner

Barbecue Wild Spot Prawns - Anson Mills Grits, Black Truffle, Country Ham, Field Greens

Competition Style Chicken Thigh - Blues Hog BBQ Sauce, Watermelon Pickles

Hog Jowls - Collard Greens, McBride Family Maple Syrup, Pot Likker Jus

Grass Fed NY State Brisket - Late Summer Succotash, Cornbread Pudding

All American Apple Betty - Caramel, Mint, Fresh Farm Cream

Courses matched with fresh Harpoon Ales and Elk Creek Vineyards Wines