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August 8, 2003

Alabama Vittles In New Yawk

It's not often that someone from my town is thrust into the national culinary spotlight, but a local barbecue joint is catering a five course dinner for the James Beard Foundation, then appearing on the Today Show later this month.

To be served at the dinner: barbecued bacon-wrapped shrimp with coarse basil stuffing; layered cornbread and vegetable salsa salad; pineapple-marinated loin back pork ribs with honey-garlic tomato glaze as well as the usual pulled pork, baked beans and lemon icebox pie. Sounds too uppity to me, I'll take a slab of ribs on a piece of butcher paper, a couple of pieces of white bread and an ice cold beer at the original Dreamland in Tuscaloosa any day over these fancy vittles.

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