On the Menu: World Championship–Style Pork RibsMaggie Borden
August 10, 2016
Here’s a taste of what’s on tap today at the Beard House.
Sizzling Summertime Barbecue, 7:00 P.M.
Tuffy Stone, Q Barbeque, Glen Allen, Midlothian, and Richmond, VA; and Cool Smoke, Richmond, VA
Combine classical French training with a passion for pit-roasting and you’ll get Tuffy Stone, whose Q Barbeque restaurants draw crowds from far and wide. Tonight the barbecue competition champion brings his brisket bona fides to the Beard House for an edible lesson on award-winning ’cue, featuring smoking-hot plates like World Championship–Style St. Louis Cut Duroc Pork Spareribs; Virginia Lump Crabcake with Complicated Mustard Sauce and Creamy Coleslaw; and Snake River Farms Beef Brisket Duo with Crispy Corn Pudding and Mustard Greens.
See the full menu below:
Smoked Free Union Grass Farm Chicken on Corn Profiteroles
World Championship–Style St. Louis Cut Duroc Pork Spareribs
Seared Rib-Eye with Brown Butter, Bacon, and Balsamic Reduction
Corn Fritters with Barbecued Pulled Pork and Pickled Red Onions
Badenhorst Family Wines Secateurs Rosé 2016
Eagle Rare 10-Year-Old Kentucky Straight Bourbon Whiskey
Buffalo Trace Kentucky Straight Bourbon Whiskey
Virginia Lump Crabcake with Complicated Mustard Sauce and Creamy Coleslaw
A.A. Badenhorst The Curator White 2015
Manakintowne Greens with Hanover Tomatoes and Yuzu–Buttermilk Vinaigrette
Barboursville Vineyards Vermentino Reserve 2015
Smoked-and-Braised Duroc Pork Belly with Sweet-and-Spicy Glaze and Pickled Vegetables
Crasto Douro 2014
Snake River Farms Beef Brisket Duo with Crispy Corn Pudding and Mustard Greens
Barboursville Vineyards Cabernet Franc Reserve 2013
Florence’s Pineapple Hot Dish with Vanilla Bean Ice Cream
Broadbent 5-Years-Old Reserve Madeira
For all upcoming Beard House dinners, check out our events calendar.