Hundreds of people found their way to Travelers Rest, South Carolina, to enjoy some great BBQ-themed dishes from super-talented chefs that worked in teams to benefit an important cause to the founder Geoff Rhyne.
Rhyne's daughter Ella Marie has has a rare genetic disorder called Kleefstra Syndrome, for which currently there is no cure. The inaugural event Southern Roots: A BBQ Reunion was created as a fundraiser to support research.
This event saw the collaboration of chefs from all over the country with local talent from our area. To say it was successful would be an understatement.
Production value was top-notch. Music accompanied the food offerings, there were activities for the kids to enjoy, too. Trailblazer Park was smoking...
The food, however, was every bit what you'd expect from a BBQ mash-up. The meats were smoked overnight, some reverse seared in the morning, some left to soak in their culinary juices until opened up from the tin foil.
The result was people smiling from end to end. Not because they were enjoying the great weather, but because they got a smack to the lips from succulent flavors.
Let's dive in, shall we? Here's some photo galleries featuring the chefs and their offering. This is not all of them, so please visit their Facebook and Instagram page for more.
Aaron Siegel, Jonathan Banta & Beau Beckner of Home Team BBQ with William Cribb and David Moore of The Kennedy - Reverse Sear Brasstown Beef NY Strip and Chimichurri with Braised Greens and Smoked Ham Belue Farms Field Peas and Colonial Millings Grits
Leonard Botello IV of Truth BBQ with Teryi Musolf of Camilla Kitchen at M. Judson Booksellers - Truth BBQ Brasstown Beef Brisket W/ Jalapeño Pimento Mac and Sticky Greens
Madison Ruckel of Mama Jean’s Barbecue with Shawn Kelly of Fork and Plough - Holy City Hogs Pork Linguica Sausage Field Pea, Corn Succotash | Aged Cornbread Crumble
Michael Rednak of Bacon Bros. Public House with Steven Musolf of Oak and Honey - Smoked & Grilled Manchester Farms Quail Yakitori Korean BBQ w/Toasted Peanut Dust, Sauteed Growing Green Family Farms Kale Garlic, Oyster Sauce And Togarashi
Rob Levitt of Publican Quality Meats with David Porras and Lori Nelson of Oak Hill Cafe and Farm - Slow Cooked Providence Farm Pork Shoulder, Charred Scallions, Green Tomatoes and Bell Peppers w/ a Citrus Salsa Verde Served on a Corn Tortilla
Before the awesome BBQ got served out, the VIP section got to enjoy some oysters and shrimp by Jalen Williams of 3’s Greenville Golf & Grill with Jason Janson of Broadwater Shrimp Supply Co.
And you can't forget the usage of Rhyne's own Red Clay Hot Sauce on those oysters!
Follow me on social media more uploads of photos from this great, first-time-ever event!
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