In case you haven’t heard, our chef, owner and smoked meats shepherd, B.J. Smith, has been invited by the Portland Culinary Alliance to smoke up some ribs for a dinner they’re holding in honor of James Beard Foundation Award-winning author and Master Griller Steve Raichlen.

The dinner, planned for Monday, April 30, includes a medley of six different flavors of ribs, as well as especially prepared sides and cocktails.

B.J. joins Irving Street Kitchen Executive Chef Sarah Shafer in ISK’s kitchen, which will host the event.

“I’m really excited to work with both Sarah and Steve,” says our man, Beej. “There’s gonna be a lot of food and it’s be a lot of fun.”

Card-carrying carnivores can expect both B.J. and Sarah to each dream up three different rib styles for a night of bone-sucking, finger-licking down home goodness.

B.J. says he’s pretty much settled on his trio of ribs, and will prepare Moroccan-Style Lamb Baby Back Ribs with Cous Cous and Raita, Mole Beef Short Ribs with Frijoles, as well as his specialty Smokehouse 21 Pork Spare Ribs paired with his bacon lardon-laden Fingerling Potato Salad.

The dinner is honor of Reichlen’s newest book, Best Ribs Ever: A Barbecue Bible Cookbook, a compendium of recipes for ribs and sides (slaws, baked beans and sauces).

The dinner will take place at Irving Street Kitchen on Monday, April 30, from 6:30-9pm. The cost of a ticket includes the ribs, beer, wine, a specialty cocktail and even a gratuity for the hardworking men and women bringing you your food.

Tickets are available online at CSA’s website.

Irving Street Kitchen (503.343.9440) is located at 701 NW 13th Avenue, a the corner of (Yup! You guessed it!) NW Irving Street.

See you there!

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