[queing up]
The Wildwood BBQ Bash is now ranked the fourth-largest U.S. barbecue festival. Nearly 120 amateur and professional pitmaster teams will compete Sept. 27 and 28 at Wildwood Town Center, where an estimated 70,000 barbecue fans are expected to queue up for samples. The bash’s Grand Champion wins the right to compete at the American Royal, considered the World Series of barbecue.
[menu mash-up]
Bishop’s Post recently announced new menu add-ons like Short Rib Shepherd’s Pie and 3 Way Macaroni & Cheese when it shuffled its menu. “We needed to better define our dishes,” says owner Ben Bishop. “The menu does that now, separating Chef Dave Rook’s gourmet fare from his comfort dishes.”
J. Buck’s executive chef Patrick Viehnann has added a breakfast lineup offered from 7 to 10 a.m., Monday through Friday. The menu includes Raspberry Pop Tarts, Breakfast BLTs and the usual morning basics (bacon and eggs, anyone?). First-time breakfast diners will get 25 percent off through Oct. 10 when they ask the hostess for the coupon.
[history and libations]
Win a six-pack of Campbell Family brews or a chance to drink a shot from President Ulysses S. Grant’s silver tumbler at the second DrinkUp TweetUp, from 5 to 7:30 p.m. Sept. 26 at Campbell House Museum. The free event celebrates St. Louis’ boozy past and features live music, Schlafly beer and food from Maya Café.
[last call]
Pioneer craft brewers Steve Owings and Dennis Harper have placed Morgan Street Brewery on the market. “I’m looking at retirement,” says Owings, who wants to bow out gracefully. While waiting for a buyer, the taps will continue to flow. Morgan Street was among the first to contribute to the tsunami of craft breweries now operating in the bi-state area.
[movin’ on]
Cielo’s drink meister and T&S contributor Cory Cuff is packing his cocktail shaker and muddler for a move to Four Seasons Houston. “I’m proud of what I’ve accomplished here at Four Seasons St. Louis and look forward to the opportunity in Houston,” says Cuff. His creative libations helped lead the St. Louis craft cocktail movement with such innovations as his recently released barrel-aged cocktails program.
