Brewery Ommegang was the beer sponsor for Saveur Magazine’s Summer 2011 BBQ Fest. Held at the 26th Street Pier on the lower West Side, this was the second year for the event. A dozen chefs created BBQ using shrimp, fish, pork, beef, lamb, chicken and veggies. Ommegang provided beer and wineries and spirits were represented. 400 guests from the world of fine cooking and the press came, ate, drank and went home happy and satiated.
Entry at the 26th Street Pier.
Looking down on the 400 attendees on the pier, from the second level.
The Grey Goose Vodka popsicle girls were at the entry. Yum.
ABC Kitchen was on hand just inside the entry.
Ian discussing the finer points of bbq shrimp: "be quick!"
Elizabeth Karmel's Texas beef tenderloin and grilled corn on the cob were a huge crowd pleaser. With an Ommegang ale in hand, you entered gustatory perfection.
The fireboat was standing by just in case the heat of the 'cue got out of hand.
A Hennpin for Kennipen, Ommegang's NYC kingpin.
Classic 'cue coming off the charcoal.
Blackened catfish and fried caper slaw...meow!
At right: Marcus Samuellson, of Harlem's Red Rooster and blackened catfish fame.
The Ommegang crew liquifies the crowd.
Phil Leinhart, brewmaster, and Ken Erdogan, NYC Ommegang/Duvel honcho.
BBQ sandwich and beer. The Gods and Goddesses of Perfection applaud.
5/7ths of the Ommegang crew get their props.
The Taj prepares 'cue, Indian style. No beef. Fish and veggies yes.
Ommegang beer and NYC BBQ. Gotta love it. And eat and drink it.
A brickette's view of 'cue in the making.
Ken discusses virtues of Ommegang as carbo-loading for the lovely Olympic athlete to his right.
Taj Restaurant BBQ, part II.
Phil Leinhart and Larry Bennett of Ommegang. Sitting in the hot seats above the Indian braziers.
The 26th Street Pier from the second level. Next stop: Colicchios and Sons.
One last look at the crowd before we leave. Cheers to all.
One more for the Road. Or the RIver.