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Gary Wiviott of Barn & Company, 950 W. Wrightwood Ave., hosts an Irish Pitmaster dinner, 7-9 p.m. March 30; $45.
The menu begins with house-cured smoked salmon with pickled onion, capers, tomato jam and crisp rolled rye bread, deep fried Ruben ravioli with smoked horseradish mustard dipping sauce. Followed by an entree of, smoke corned beef; Blue Nose Brewery baked bone-in hickory ham with sides that include charred carrots dotted with blue cheese and drizzled with habanero infused with honey and smashed smoked potatoes with deeply caramelized onions. Dessert is Baconfest bacon bread pudding with bacon confetti (Barn & Company's offering for Baconfest 2016) Courses will be paired a selection from Blue Nose Brewery.
The menu begins with house-cured smoked salmon with pickled onion, capers, tomato jam and crisp rolled rye bread, deep fried Ruben ravioli with smoked horseradish mustard dipping sauce. Followed by an entree of, smoke corned beef; Blue Nose Brewery baked bone-in hickory ham with sides that include charred carrots dotted with blue cheese and drizzled with habanero infused with honey and smashed smoked potatoes with deeply caramelized onions. Dessert is Baconfest bacon bread pudding with bacon confetti (Barn & Company's offering for Baconfest 2016) Courses will be paired a selection from Blue Nose Brewery.
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