850 White Station
Party Line: Vin-A-Que
Source: Commercial Appeal/GoMemphis
Whole hogs took center stage at Vin-A-Que, which was held Oct. 2 at Memphis Brooks Museum of Art. Hogs were still cooking in pits on the patio in front of the museum when guests arrived at the event, one of the museum's Memphis Food + Wine fundraisers.
Johnny Lawrence from Sweet Grass added "mojo sauce" after barbecue lovers served themselves pork carved from the hog at the booth headed by the restaurant's chef/owner, Ryan Trimm. The tangy sauce included Cuban sour oranges, onions, garlic, cilantro and olive oil. Chefs from Restaurant Iris, Andrew Michael Italian Kitchen and Hog & Hominy also cooked hogs.
Overhearing the words, "I could eat barbecue every day," Nico Zorbino added, "In the right city."
Memphis, obviously, is one of those cities. Guests ate barbecue from local restaurants that included Mosa Asian Bistro, Central BBQ, One & Only BBQ, Payne's Bar-B-Que, The Barbecue Shop, Corky's BBQ and Hi-Tone/Hi-Que BBQ.
"I'm porked out," said LeRoy Best, who, at that point, had sampled barbecue from four of the stations, according to Paula Diana, who was with him.
Former Memphian Rob Baird, who now lives in Austin, Texas, provided the music, including originals from his upcoming CD "Wrong Side of the River." "We made it in a garage in Texas," Rob said. The CD is slated to be released in March, but the single "Ain't Nobody Got a Hold on Me" is out on iTunes and Spotify.
"It's kind of a Delta blues stomp kind of thing," Rob said. "Kind of back to the Memphis days, to be honest."
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