Over five days, Beej’ll be teaming up with chefs from around the country (including fellow PDXers Jason French and Tamar Riad, as well as a whole mess of Texans) to bring a taste of how the PACNW interprets American Barbecue in the heart of the state that birthed it (Shhh…don’t tell Carolina or Kansas City!).
Tomorrow, he’ll prepare espresso-rubbed pork cheeks, which he’ll serve with a molted parsnip puree, which he’s gonna follow up on Saturday with a bunch of Foie Gras Jell-O shots—yup: he’s turning goose livers into Jell-O, which’ll come with a kumquat conserva.
Wish him luck! In the meantime, the fort will be held down for those of you craving some down home barbecue in your own backyard.