Foodfort 2018: Meet Me at the Meat Up 

click to enlarge Chef Brad Taylor contributed straight-forward barbecue bursting with flavor to the Foodfort Meat Up.  - LEX NELSON
  • Lex Nelson
  • Chef Brad Taylor contributed straight-forward barbecue bursting with flavor to the Foodfort Meat Up.

“Let's find a line and stand in it,” was a common refrain at the Foodfort Meat Up event on the night of March 22, as Treefort Music Fest enthusiasts age 21 and up poured through the flaps of the Alefort tent. The event began at 6 p.m. sharp and from that point on, the lines were long—the one for drinks mixed by Red Feather Lounge bartenders stretched all the way across the expansive tent pitched in parking lot of The Owyhee on Grove Street.

click to enlarge Georgia-based reality TV star Chef Hugh Acheson plating slices of steak. - LEX NELSON
  • Lex Nelson
  • Georgia-based reality TV star Chef Hugh Acheson plating slices of steak.

The Meat Up was a 225-person cocktail hour, but it was also, as promised, a “fangs-out feast.” The night featured Snake River Farms meat-centered small plates from three top-notch chefs: Georgia-based Hugh Acheson, a former Top Chef judge; Portland, Oregon-based restaurateur Carlo Lamagna; and local BBQ4Life pitmaster Brad Taylor.


Taylor delivered straight-up barbecue, dishing out pecan-smoked American wagyu tri-tip; country mac and cheese; sweet, custardy bread pudding; and the standout: smokey chunks of bratwurst made in-house with kurobuta pork and tri-tip, every bite exploding with spice and grease.


Acheson’s choices were a bit more refined. If ever a slice of steak could be described as velvety, his grilled wagyu tenderloin topped with a dab of bright green chimichurri was it. Mustard-coated potatoes and zingy, charred cabbage slaw added just the right amount of textual interest to the plate, while cotija cheese-sprinkled roasted carrots and a salad of pink lady peas rounded out the dish.

click to enlarge Chef Hugh Acheson won best steak of the night (in our book, anyway) with his grilled Snake River Farms wagyu tenderloin. - LEX NELSON
  • Lex Nelson
  • Chef Hugh Acheson won best steak of the night (in our book, anyway) with his grilled Snake River Farms wagyu tenderloin.
Lamagna’s kurobuta pork spare ribs were beautifully plated on a pile of garlic-heavy rice and kale laing—a Filipino dish traditionally made with taro leaves—cooked coconut milk and fatty chunks of smoked ham, and finished with a twist of sea salt. The ribs were tender and ever so slightly sweet, playing off the bold flavor of the rice.


click to enlarge Chef Carlo Lamagna offered up a flavorful rib dish heavily influenced by his Filipino heritage. - LEX NELSON
  • Lex Nelson
  • Chef Carlo Lamagna offered up a flavorful rib dish heavily influenced by his Filipino heritage.
click to enlarge The Buffalo Berries cocktail was made with Buffalo Trace bourbon, lemon and a fruity strawberry habanero base. - LEX NELSON
  • Lex Nelson
  • The Buffalo Berries cocktail was made with Buffalo Trace bourbon, lemon and a fruity strawberry habanero base.

For their $40 ticket, each Meat Up entrant received  unlimited food and four tokens at the door. Those patient enough to wait in line could trade two tokens for a glass of wine, a beer or one of two Buffalo Trace bourbon cocktails. The Buffalo Berries, made with lemon and strawberry habanero base, was the go-to for adventurous drinkers, while The Omaha, which featured a blend of Amaro Averna (Italian bitters), lemon and honey, was the crowd favorite, as its heady punch and sugary echoes paired well with the ribs, steak and sausage.

“I hope no vegetarians wandered in here,” said Charlene Carion, who attended the event with friends. “That would be a rude awakening.”





Pin It
Favorite

Comments


Comments are closed.


Submit an Event

© 2018 Boise Weekly

Website powered by Foundation