I hope you don't have plans tomorrow night, because you're going to want to go to this: Barn & Company is hosting their Pitmaster Dinner Series and Chef Gary Wiviott is firing up the grill for this smokin' three course dinner.
The meal starts with a charcuterie selection of smoked chicken liver mousse, smoked trout salad, speck, and goose pastrami. Pastrami, Chef Gary told us at our recent Chef's Table, was originally made from goose, so he's bringing the preparation back to its roots.
The main course sounds divine, with smoked duck leg confit, smoked turkey thigh roulade with cranberry BBQ sauce (bet you didn't have that for Thanksgiving!), and hot smoked pheasant breast with a southwest rub and blueberry compote. These are paired with smoked delicata squash, smoked creamed corn (how in the world do you smoke creamed corn???) and wild rice with cherries and almonds.
Dinner is completed by a pear pie with vanilla bean ice cream and each course is paired with a craft cocktail.
How much do you think you'd pay for a dinner like this? $75? 100? Nope - it's just $40. Believe it or not there are still a few seats left. I wouldn't wait to get them, though, or you really won't have plans tomorrow night!
Call 773.832.4000 to get your ticket.