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Friday

 

Southern Smoke to bring Southern food superstars to Houston Oct. 11
















































Barbecue lovers and Southern Foodways fan, mark your calendars for Oct. 11. That’s the day set for Southern Smoke, a fundraiser hosted by Underbelly’s Chris Shepherd that will bring to Houston some of the country’s best smoked meat and Southern foods superstars.

The event will turn Underbelly, Hay Merchant and Blacksmith on Westheimer into a street party that promises to be one of the biggest and tastiest food events of the year. That’s because Shepherd has invited some of his friends to cook for the event. Franklin Barbecue’s Aaron Franklin (Austin’s famed pitmaster who this year won the James Beard Award for best chef in the southwest); Sean Brock (of Husk and McCrady’s in Charleston, SC, and two-time James Beard Award winner); and Rodney Scott (the whole hog pitmaster who has made Scott’s Bar-B-Que in Hemingway, SC, one of the country’s most beloved smoked meat meccas) will all lend their talents to the event.

Shepherd organized the festival after learning his friend Antonio Gianola, one of Houston’s most well-regarded sommeliers, was diagnosed with multiple sclerosis (MS). Southern Smoke seeks to raise at least $100,000 for the National Multiple Sclerosis Society.

Tickets to Southern Smoke, 4-8 p.m. Oct. 11, will go on sale Monday, Aug. 24 at underbellyhouston.com. Tickets are $200. One hundred VIP tickets will be sold for $350 that includes early admission at 3 p.m. and book signing with Franklin and Brock (books included).

The event also marks the debut of HOUBBQ Collective, a group of local chefs including Seth Siegel-Gardner and Terrence Gallivan of the Pass & Provisions, Ryan Pera of Coltivare, Justin Yu of Oxheart and Shepherd.

Gianola will be at the event pouring wines, and Karbach Brewing Co. and Saint Arnold Brewing Co. are providing beer. Folk Family Revival is the musical guest.

For the event, Yoakum, the street between Hay Merchant and Blacksmith, will be closed to traffic to create the block party atmosphere.

Story Source: The above story is based on materials provided by FOODCHRONICLES
Note: Materials may be edited for content and length


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