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Margerum Wine Company Cookoff |
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This week Felicia will be heading to Santa Barbara, California, along with two other top Memphis chefs, Andy and Michael from Andrew Michael Italian Kitchen, for a Memphis BBQ vs Santa Maria BBQ event at Margerum Wines. The three Memphis Chefs will face off against the BBQ crew from Margerum Wines Vineyard Management Company, Coastal Vineyard Care from 1-4 pm on Saturday, August 13th, for an afternoon of unlimited BBQ and over 15 wines. The Memphis Chefs will be preparing a whole hog with various BBQ sauces and Southern sides such as BBB Southern Cooked Greens, Cheese Grits,
House Smoked Salmon Deviled Eggs, Black-Eyed Peas with Okra, Pickles, Chow Chow, and Cheese Biscuits. Wines being served will include Margerum, Cimarone/3CV, Happy Canyon, and CENT’ANNI.
The three Memphis Chefs donated their time for this event in conjunction with Margerum Wines who auctioned off six seats for the dinner in Santa Barbara at the Brooks Museum's Grand Auction in May.
For more information about the event, please visit Margerum Wines.
As part of the Memphis chefs' trip to Santa Barbara, they will also be participating in a charity dinner on Thursday,
August 11th, at Wine Cask Restaurant in Santa Barbara to benefit Direct Relief International. The three Memphis chefs will be joined by another Memphis chef, Wally Joe from Acre Restaurant, and two chefs from Wine Cask, Brandon Hughes and Rosie Gerard, and each will prepare a course for the dinner. Felicia will be making her signature Shrimp and Grits for her designated course of the dinner.
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