Barn & Company August Pitmaster 8.26

LTH,

Going to be a fun delicious August Pitmaster Dinner. Lobster, Piri Piri Chicken as highlights, not to mention mussels clams Portuguese style, summer berry pie and sides. We are paring with Allagash and there are a couple of cocktails as well, including one with charred grapefruit.




Please reserve in thread or email below, hope to see you there!

Regards,
Gary Wiviott
Pitmaster, Barn & Company
Wednesday 8.26.15 at 7pm
$50

YES - In!

Ditto!!

Irisarbor in for a total of 4 lobstah lovers

Yes Please! I'm now in for 6.











*edited to add people

Me, too.

This menu looks great! Teresa and I are in. Thanks!

A night where my wife doesn't have to work and we can arrange babysitting! She and I are in, thanks.

To quote my incipient dining companion, "oh *hell* yes! that sounds pretty great - grilled lobster? pie? allagash?"

So, Gary, consider this an enthusiastic +2.

Looking forward to another great dinner from...The One Who Abides/With His Sauce on the Side.

--Matt

In for two please!

In for 4

Count me in. It sounds great.

LTH,

All who posted in the thread are signed up, but at this time we are closing off reservations. (There has been quite a bit of interest, both on LTH and otherwise. I will post in the thread if we open up additional seating.

Thank you for the wonderful response, its going to be a fun Pitmaster Dinner.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

So is it show up any time between 7 and 9 or show up at 7 and expect that you would be finished by 9?

It's a seated dinner that starts at 7:00. Usually you want to get there right at 7:00 or a few minutes early to sit where/with whom you'd like. I've never paid much attention to the ending time but 9:00 sounds about right.

boudreaulicious wrote:It's a seated dinner that starts at 7:00. Usually you want to get there right at 7:00 or a few minutes early to sit where/with whom you'd like. I've never paid much attention to the ending time but 9:00 sounds about right.

Lee,

As Jen said, dinner starts at 7pm, is a plated coursed meal with beer/cocktail paring. End time is 9pm, but typically goes a little longer.

Regards,
Gary Wiviott
Pitmaster, Barn & Company

Cool - we are looking forward to it!

Now that I've recovered from the feast, I want to tip my hat to Gary for what I think was one of my best meals of the year. I had 4 friends with me, 2 were there for the first time and they can't stop talking about the dinner.

The smoked mussels and clams with spanish chorizo were spectacular, there was a subtle smokey flavor that was enhanced by the chorizo and the broth of white wine, garlic, butter and herbs, I was also impressed with how tender and perfectly cooked the shellfish were. I watched two people at my table use up their garlic bread for dipping and unable to wait for more pour the broth on their plates and just slurp it up. This was served with a charred grapefruit cocktail made with gin and it was one of the most balanced drinks I've had. The menu described it as summer in a sip and for a very cool August night it bought back the memory of temperatures above the 60's (where the hell did summer go??).

The next course had beautifully grilled half lobsters along with piri piri chicken. My friends son, a midwestern boy, said at first he thought something was wrong with the lobsters because they were so tender, he'd never had one that wasn't chewy and for him it was a revelation of how cooking affects protein. We put both elbows on the table proceeded to pull the shells off and dug in. We showed the young man how to eat the tomalley, tear of the legs and suck the meat out, and how to use a fork to open the claws, hopefully we set him on the right path of lobster eating. The piri piri chicken which would have been a highlight any other time had to settle for being a co-star. I haven't eaten it before so I don't know what the spicing should be, but this was mildly hot with an almost fruity undertone, I really liked it, but then again lobster. I'm still thinking about this meal and hoping I can convince Gary to at lest put the mussels and clams on the menu as a special.

This really was a fantastic dinner - the perfectly grilled lobsters were the star for me, but everything else was terrific. I too loved the sauce for the clams & mussels. And as usual, massive portions. The $50 price tag was ridiculously low given the quality and quantity of food. Thanks Gary!