thewanderingeater:
Spit-Roasted Whole Lamb at Michael Psilakis of MP Taverna stall
thewanderingeater:
Lamb sausages and octopus tentacles grilling up at Michael Psilakis of MP Taverna stall
thewanderingeater:
Rotisserie chicken at Chef Seamus Mullen of El Colmado Butchery stall
thewanderingeater:
Grilling up bone-in ribeyes by Chef Richard Turner of Hawksmoor
thewanderingeater:
Charcoal grilled bone-in ribeye with anchovy butter by Chef Richard Turner of Hawksmoor
thewanderingeater:
Slow roasted whole suckling pig resting in a pan at 42 The Restaurant
thewanderingeater:
Whole suckling pig getting roasted over the coals
thewanderingeater:
Creekstone Farms New York strip steak seared on smoked salt slabs on pumpkin puttanesca by Aki Kamozawa & Alex Talbot of Ideas in Food
thewanderingeater:
Far right is Alex Talbot of Ideas in Food
thewanderingeater:
Chefs grilling up a storm
thewanderingeater:
Pulled smoked illy coffee BBQ Randall Lineback Rose veal at Chef Bryan Voltaggio of Range
thewanderingeater:
Chef Bryan Voltaggio of Range
thewanderingeater:
Wood-grilled spitted quail "spiedini" by Chef Michael White of the Altamarea Group
thewanderingeater:
Racks of pork ribs smoking up a storm at The Granary 'Cue & Brew
thewanderingeater:
SD26 Housemade cotechino with Castellucio lenits by Chef Matteo Bergamini of SD26 Restaurant
thewanderingeater:
Pasta "paella" by Ronzoni
thewanderingeater:
Wood fire grilled sirloin flap with bourbon BBQ sauce by Chef Andre de Lima Luca of BOS BBQ
thewanderingeater:
Prosciutto cherry ice cream by Sam Mason of Oddfellows Ice Cream Co.
thewanderingeater:
Burnt End Pastrami, anchovy mustard, buttermilk fermented pickles and Rocky Mountain pate by Chef Will Horowitz of Ducks Eatery
thewanderingeater:
Many bourbons and whiskies to choose to drink
thewanderingeater:
Slicing up hoisin glazed spareribs at Fletcher's Brooklyn Barbecue
thewanderingeater:
Slicing up hoisin glazed spareribs at Fletcher's Brooklyn Barbecue
thewanderingeater:
Mixing up a liquid nitrogen cocktail
thewanderingeater:
An ice table with ice spheres in the center
thewanderingeater:
Chef Matt Lightner of Atera slicing up his barbecued chicken with Alabama-style white sauce
thewanderingeater:
Grilling up Colorado lamb ribs at Knife Dallas stall
thewanderingeater:
Chef John Tesar of Knife Dallas
thewanderingeater:
Whoopie pies by Chef Colleen Grapes of Oceana
thewanderingeater:
Banana Fluffernutter Pie by Chef Colleen Grapes of Oceana
thewanderingeater:
Pork shank, tamarind, guava, puffed amaranth mini taco by Choza Taqueria
