4 more delicious events to dig into this weekend
1. Bacon lovers unite at the next round of the Show Me Series food competition, Battle Bacon. This month, five participating chefs like Gamlin Whiskey House chef Carl Hazel and Guerrilla Street Food chef-owner Brian Hardesty compete for top honors. Guests sample it all and cast their vote for the Bite of the Nite while enjoying the music of Nashville musician Maggie Rose. Tickets available online.
$30. Thu., Aug. 16 – 6 to 9 p.m., Atomic Cowboy, 4140 Manchester Road, St. Louis, 314.775.0775, Facebook: Show Me Series St. Louis – Battle Bacon
2. Rock The Hops returns to Alton with more than than 15 breweries such as 4 Hands Brewing Co., Schlafly, Narrow Gauge Brewing and Urban Chestnut Brewing Co. Stroll among six local bars and restaurants that host the breweries and sample more than 45 styles of beer while you enjoy dozens of local musicians, artists and other vendors. Tickets available online.
$30. Sat., Aug 18 – 2 to 8 p.m., Downtown Alton, 200 Piasa St., Alton, Facebook: Rock The Hops
3. Witness a burger throwdown at the final Bolyard’s Burger Battle of the year, featuring Balkan Treat Box chef-owner Loryn Nalic and and Nudo House chef-owner Marie-Annie Velasco. Enjoy live music and a brew or two from Earthbound Beer, and cool off with treats from Ices Plain & Fancy. Tickets include a burger from each chef, two beers from Earthbound and tallow fries. Tickets available online.
$26. Sat., Aug. 18 – 4 to 6 p.m., Bolyard’s Meat & Provisions, 2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com/burger-battle
4. Indulge in traditional soul, Southern and Caribbean food at The Black Skillet event hosted by members of the Yeyo Arts Collective. This quarterly dinner includes a buffet featuring jollof (a West African rice dish), jerk chicken, skillet cornbread, collard greens, yams and more. Tickets available online.
$10. Sat., Aug. 18 – 6 to 9 p.m., Fannie Lou Hamer House, 820 N. Charles St., Belleville, Facebook: The Black Skillet
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Natalie Archer is an editorial intern at Sauce Magazine.
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