Take a lovely summer night and mix it with a fanastic barbque and you’ll probably say that it just doesn’t get any better than this. Pair the evening’s courses with beers from Michigan Short’s brewery and you now have yourself a moment in time you’ll remember forever. Thanks to the folks at the Epicurean Group and No. VI Chophouse and Lobster Bar of Novi (Eric Djordjevic, Hannah Harrman, Kelly Tocco, Tony Amann, and the brilliant Chef Jeremy Kalmus) for putting on a splendid garden-setting dinner.
THE COURSES
First Course
PORK AND BEANS
Smoked Pork Belly, Baked Beans, Granny Smith Apples, Bourbon
Kolsch 45
Second Course
AMERICAN KOBE TOSTADA
Cilantro, Pickled Red Onion, Queso Fresco, Lime
Nicie Spicie Wheat
Third Course
HOUSE MADE RED HOT
Culver Farms BBQ Duck, Housemade Pickle
Huma Lupa Licious IPA
Fourth Course
GUNTHORP FARMS PULLED PORK
Corn Spoon Bread, Cabbage Slaw
Bellaire Brown
Fifth Course
ST. LOUIS RIBS
Jalapeno Hush Puppy
Prolonged Enjoyment
Dessert
CHOCOLATE BREAD PUDDING
House Made Faygo Orange Pop Ice Cream
Soft Parade
