THE FOOD

Off the smoker, onto the table.

Carving boards, passed bites, grazing tables, and the sides everyone lines up for.

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Brisket with a deep smoked bark resting on a carving board

Fresh off the smoker

Buffet plates with mashed potatoes, vegetables, glazed meatball, and bread

Plates that do not stay this full for long

Passed appetizer skewers topped with whipped cheese and pepper jelly

Gone in one bite

Creamy mashed potatoes up close

The famous mashed potatoes

Roasted vegetable medley with mushrooms, zucchini, and peppers

Seasonal, never an afterthought

Seasoned green beans with toasted garlic

Green beans, done properly

Fried pastry triangles drizzled with caramel on a white plate

Warm, crisp, and gone

Prime rib carved on a wooden board with au jus

Prime rib, carved to order

Grazing station on wooden crates with fruit, cheese, and crackers

The grazing table, before the stampede

Chicken and waffle skewers with fresh strawberries

Chicken and waffles, on a stick

Cheese bite topped with bacon and pepper jelly

Sweet heat, tiny package

Rows of caprese skewers with balsamic glaze

Tomato, mozzarella, repeat

Charcuterie board with salami, cheeses, and berries

Built board by board

Bruschetta served in mason jars with crostini

Bruschetta, by the jarful

Smoked prime rib with a bowl of au jus

The au jus is not optional

Sliced smoked beef with a rosy center on a carving board

Sliced while you watch

Burnished smoked pork shoulder on a carving board

Twenty four hours in the making

Whole smoked loin resting on a cutting board

Rested and ready

Glazed rack of ribs fresh off the smoker

Lacquered, low, and slow

Creamy mac and cheese in a serving tray

The mac and cheese line forms left

Outdoor charcuterie in crates with breadsticks and fruit

Grazing, garden edition

Grazing spread with fruit and cheese and a vintage car behind

The spread that stopped traffic

Caprese skewers drizzled with balsamic on a white platter

Stacked, skewered, sauced

Crudite bowls with cucumber, carrots, and tomatoes on teal satin

Crunchy and colorful

Two whole smoked briskets resting on a carving board beside a knife

Bark like that takes fourteen hours

A smoked pork roast on a wooden board with a bowl of sauce

Sauce on the side, always

Racks of pork resting on the smoker grates

Straight off the grates

A dark-barked brisket on a carving board under warm light

Low and slow, no shortcuts

A glazed smoked ham on a board beside a bowl of sauce

The glaze is the whole trick

Gloved hands slicing into a smoked brisket with a carving knife

Carved to order, every time

A peppered smoked roast on a board beside a bowl of mac and cheese

Pepper crust, still steaming

A rack of smoked ribs being lifted from the carving board

Ribs that pull clean

Sliced prime rib fanned across a wooden carving board

Prime rib, carved at the station

Bacon-wrapped skewers topped with cream and preserves on a white platter

One bite, three flavors

A long white platter of skewered appetizers with avocado and chili glaze

Passed hors d'oeuvres

Skewered appetizers finished with pepper jelly on a white platter

Sweet heat

Plated carrots, rolls and dipping sauces arranged on a wooden board

Family style, plated pretty

A dinner plate of prime rib, mac and cheese, carrots and a roll

The plate everyone remembers

A plate of salmon, brisket, green beans and garlic toast

Surf and smoke

A long grazing table of charcuterie, fruit and cheese

The grazing table, ten minutes in

A charcuterie spread with fruit, nuts and cured meats set up outdoors

Cocktail hour outside

A tray of freshly baked seasoned rolls

Bread, still warm

Salmon fillets lined up across the grill grates

Salmon, straight down the line

Shrimp cocktail served in individual glass jars

One per guest, no queue

Picture your own tables in here.

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