A few weeks ago, I was invited to a Summer Sunday BBQ Social event hosted by The Butcher’s Table and Mishima Reserve. The dishes I tried are off the summer Sunday-only BBQ menu.
BBQ chef, Karl Felipe educated us about American-bred Wagyu beef and Mishima Reserve. The menu included house-smoked meats including brisket, Santa Maria tri-tip, beef ribs, chicken drumsticks, brisket bacon, and hot links. Side dishes included cornbread, slaw, corn on the cob, and potato salad.
This was my first time trying brisket bacon. It was smoky and tender which is what I expect from brisket. It was sliced thick and had a bit of texture around the edges to simulate bacon. I could have eaten this all night! I’m not a huge potato salad fan but this one reminded me of a having a picnic in the country. The corn on the cob blew my mind! It was topped with corn nuts which gave it a crunchy, salty bite.
Bar manager Michael Tipton shared a recipe and tips on how to make great cocktails at home. The demo was fun and engaging! I love that he remembered to smile as he shook it up. He talked about pairing drinks with the smoky meats we tried.
I don’t drink alcohol often so they made me a tasty mix of tropical fruit juices, house made grenadine, and ginger beer. It was very refreshing!
As if that wasn’t enough, local artist Dozfy was creating live art on butcher’s blocks for each guest. I’d chatted with Dozfy online before but this was my first time meeting him in real life. He made time to chat with everyone that stopped by. I love my block! It’s a beautiful piece that I’ll always treasure!
Special thanks to The Butcher’s Table and Mishima Reserve for inviting me. It was a night to remember! Be sure to stop by soon to try this menu before summer is over!