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October Pitmaster Dinner, Barn & Company

October Pitmaster Dinner, Barn & Company
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  • October Pitmaster Dinner, Barn & Company

    Post #1 - October 14th, 2015, 10:06 am
    Post #1 - October 14th, 2015, 10:06 am Post #1 - October 14th, 2015, 10:06 am
    LTH,

    Menu October Pitmaster Dinner paried with Destihl Brewery, going to be a delicious good time. Always fun to have LTHers at the event.

    Image

    7pm - 9pm
    Wednesday October 28th
    $45 including beer parings
    Barn & Company
    950 W Wrightwood
    Chicago, IL 60614
    Please reserve in thread or gary@wiviott.com
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #2 - October 14th, 2015, 10:21 am
    Post #2 - October 14th, 2015, 10:21 am Post #2 - October 14th, 2015, 10:21 am
    Did someone say smoked duck confit? Count me in.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #3 - October 14th, 2015, 11:25 am
    Post #3 - October 14th, 2015, 11:25 am Post #3 - October 14th, 2015, 11:25 am
    Count me in on this, please. Yep, it is the duck that got me.

    ...
    There are some secrets which do not permit themselves to be told. (Poe)
  • Post #4 - October 14th, 2015, 11:38 am
    Post #4 - October 14th, 2015, 11:38 am Post #4 - October 14th, 2015, 11:38 am
    In!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #5 - October 16th, 2015, 5:46 pm
    Post #5 - October 16th, 2015, 5:46 pm Post #5 - October 16th, 2015, 5:46 pm
    Barring unforseeable unfortunateness, I'll be there!

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #6 - October 17th, 2015, 6:56 pm
    Post #6 - October 17th, 2015, 6:56 pm Post #6 - October 17th, 2015, 6:56 pm
    I'm sending Chouxfly again!
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #7 - October 20th, 2015, 2:51 pm
    Post #7 - October 20th, 2015, 2:51 pm Post #7 - October 20th, 2015, 2:51 pm
    I'm in for 3 please.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #8 - October 22nd, 2015, 12:38 pm
    Post #8 - October 22nd, 2015, 12:38 pm Post #8 - October 22nd, 2015, 12:38 pm
    In please!
    I did absolutely nothing and it was everything I thought it could be.
  • Post #9 - October 26th, 2015, 10:14 am
    Post #9 - October 26th, 2015, 10:14 am Post #9 - October 26th, 2015, 10:14 am
    Teresa and I will be there.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #10 - October 27th, 2015, 11:13 am
    Post #10 - October 27th, 2015, 11:13 am Post #10 - October 27th, 2015, 11:13 am
    Everyone in the thread is all set, room for a couple of additional people.

    See you all tomorrow!

    Regards,
    Gary Wiviott
    Pitmaster, Barn & Company
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #11 - October 29th, 2015, 8:41 am
    Post #11 - October 29th, 2015, 8:41 am Post #11 - October 29th, 2015, 8:41 am
    loved the coarser grind of the toad in hole sausage, onion gravy made it over the top. Killer confit and really dug the sour beer paired with it.
    I did absolutely nothing and it was everything I thought it could be.

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