Once again there was a pop-up picnic where chefs each made a dish, lots of lamb this year since it was sponsored by the American Lamb Association. Unfortunately this sponsorship limited the creativity compared to last year but the presence of Percy & Co making some cocktails and a few local distilleries pouring samples made up for it.
My favorites were the beef tongue wrap, I really liked the use of daikon for the “taco shell,” lamb terrine, and sausage dog.
Triumph Bar – Lamb crostini, cucumber yoghurt sauce
Good Bar – Pickled green egg and ham
Wood Shop BBQ – Brisket Slider
Wood Shop BBQ – pulled pork slider
Von Trapp’s – sausage dog in pretzel bun
RE:PUBLIC – grilled prawn, cilantro & jalapeno compressed melon, chorizo vinaigrette
Chef Roddey – ginger and coconut braised pork shoulder, black beans and tomatoes, egg, jicama slaw with apple arugula puree
Percy & Co – seared lamb terrine, smoked aioli, pickled chiles
Joule – Beef tongue wrap, padron pepper kimchi
McKraken & Tough – Lamb slider
Trophy Cupcakes – Vanilla cake with blueberry compote filling
Percy & Co – 3 cocktails. The cilantro G&T was great.