Our very own, Amanee Neirouz, was invited to serve up some delicious eats at the James Beard Foundation’s Barbecue Angels & Friends Summer BBQ in New York on Tuesday, August 13th.
Amanee, traveled from Charleston, South Carolina with Christian and Tank Jackson, owners of Holy City Hogs, and their Barbecue Angels to take center stage showcasing their naturally raised pigs from Wadmalaw Island. Christian formed Barbecue Angels, an all women’s barbecue team, to help raise money for local and national charities.
Arriving on Sunday, August 11, Amanee and Christian headed straight for Pig Beach, a Brooklyn barbecue joint, to put on a practice hog to test the smoker for the main event on Tuesday. The hog turned out beautiful and the barbecue game in Brooklyn turned out to be top notch. They served the hog to guests throughout lunch.
After serving up lunch at Pig Beach, Amanee, Christian, Tank, and the team planned logistics for Monday prep and for Tuesday’s dinner. Tank and Christian curated a great team from South Carolina and New York in order to make the event go as seamless as possible. The team included: Ed and Noelle Randolph of Handsome Devil Barbecue, Teresa Smithmeyer of Bulls Bay Sea Salt, Debbie Bordeau, a local philanthropist and Director of Development at MUSC Hollings Cancer Center, Tanks Q-Tang Clan, Jeremiah Schenzel and Nicholas Dowlling of DAPS Breakfast and Imbibe, Tara and Steve Darling, local cooks and farmers here in Charleston, South Carolina, and of course, Ms. Rose’s, Amanee Neirouz.
The whole team arrived at Pig Beach early on Monday morning to divide and conquer their to-do lists. Some went to procure beverage service, some went for produce, and some stayed back to prep the main course. Debbie was amazing and stayed late into the evening to keep a watchful eye on our collards. Everyone got to bed early Monday night to be at their best for Tuesday!
The team woke up bright and early Tuesday morning and headed to Pig Beach to start getting ready for the event. First, the team checked on the main hog who had now been in the smoker for 15 hours. The hog looked great and it was time to pack up all of the food and head to The James Beard House where the event was located.
For passed hors d’oeuvres Debbie made deviled eggs, Tara made devils on horseback, Noelle and Ed made a smoked melt-in-your-mouth tri-tip crostini with pimento cheese, and Theresa made a melon gazpacho. For the main event, we started with salad featuring fresh peaches with roasted grape and cherry tomatoes, torn herbs, goat cheese, Benton’s-Cured Holy City Hogs pork belly Lardons, and bacon vinaigrette . The guys from DAPS had the next course, serving up soft-scrambled eggs with South Carolina barbecued-and-fried Charleston Oyster Farm oysters, bacon, and Captain Crunch johnnycake. Fried oyster, Lardons and Farmers cheese. Tank had the next round with bbq shrimp and Geechie Boy unicorn grits. For the main course we served South Carolina whole hog barbecue with collard greens, potato salad, and cornbread . And for dessert, banana pudding cheesecake with ‘Nila Wafer crust, whipped cream, and whipped sweet lard. The dinner service went great and attendees loved the menu! It was a great dinner. The entire team worked great together and celebrated with a 1:00 am dinner at Dim Sum.
Amanee was honored to be invited to this unforgettable event!