PHOTOS: Up in Smoke — Looking Back at the Big Smoke at the Brooklyn Brewery

From smoked knackwurst to smoked seasonal veggies, smoked tongue to smoked pork belly and carrots wrapped in bacon alongside smoked eggplant dip with pomegranate seeds, there wasn’t a hungry belly in the house by the end of the evening.

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They knocked our calcetines off in June at our Pass the Paella event, and a few weeks ago, they wowed us once again with a feast rivaling the best of Oktoberfest spreads in Germany.

Nick Suarez of Backyard Cooking Company, Theo Peck of Peck’s and their team of culinary wizards prepared a smoked food spectacular at the Big Smoke at the Brooklyn Brewery.

From smoked knackwurst to smoked seasonal veggies, smoked tongue to smoked pork belly and carrots wrapped in bacon alongside smoked eggplant dip with pomegranate seeds, there wasn’t a hungry belly in the house by the end of the evening. Check out our slideshow to relive all the delicious details!

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.