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Jan 22, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Sauce Celebrity Chef Series presents an afternoon of brainy barbecue with Adam Perry Lang

May 31st 02:05pm, 2012

Adam Perry Lang is Mario Batali’s “go-to-brother for meat and fire.” David Chang attests that “no one knows more about cooking food over fire” than Perry Lang. And now we get the pleasure of hearing from the grill master himself smack dab in the middle of barbecue season.

At his three restaurants in London, New York City and Las Vegas, and in his new book Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill, the classically trained chef explores the meats and “co stars” we love to cook over the coals. From spackles to brines to buttery bastes, his theories and practices make barbecue a complex science. But Perry Lang breaks his process down, giving home cooks the ability to wow their friends with such dishes as smoked pork shoulder with lime coriander salt in their very own backyards.

For Sauce’s next Celebrity Chef Series presented in partnership with Left Bank Books, join us  on Friday, June 15 at Mike Shannon’s “Outfield” patio downtown from noon to 2 p.m. Get tickets here. Perry Lang will discuss his grilling techniques and sign his new book, Charred & Scruffed. Tickets, priced at $45, will include a to-be-signed copy of Charred & Scruffed and a three-course barbecue lunch prepared by Pappy’s Smokehouse’s Mike Emerson and inspired by Perry Lang’s recipes using ingredients from Rain Crow Ranch, Todd Geisert Farms and Straub’s. Varieties of Shock Top beer will be paired with each course. Gelateria del Leone is providing dessert.

Visit eventbrite.com for Adam Perry Lang tickets and more information. Seats are limited.

By Julie Cohen

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