Man, it’s 2014. The numbers of the year add up to 7, so it must mean it’s going to be a lucky year. Right? Right? Well we can only hope. I did read a really interesting article about how you make your own luck. I got there from a different article about common habits of […]
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June 11th, 2013 rolled around this year with another Pitmaster’s in tow. This time the theme for the dinner was Surf & Turf. The price tag was on the higher side (at $75) but as always it was delicious. The brewery paired with this dinner was the Right Brain Brewery from Traverse City.
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Lockhart’s 6th Pitmaster’s dinner featured beef as the theme. Never have I ever had such a delicious beef rib. Well I haven’t had beef rib before, but as ribs and meat goes, it was bliss. Take a look at all the pictures and stop by Lockhart’s BBQ in Royal Oak to whet your appetite.
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Restaurant week is in full swing at Royal Oak. My cousin Ellen is back in town for her spring break so we went to D’Amato’s and plan on going to Black Pearl during the week. I ordered some new toys for myself, and am adding a post for Thursdays that involve me singing. Feel free to buy some ear plugs!
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I’m rushing to get all these “special event” food posts out before they’re past their prime and the world forgets that it even happened. Especially late will be the Blue Point Tap Takeover at Ashley’s Westland post, which happened about 2 or 3 weeks ago – C’est La Vie.
John contacted me about 2 weeks ago about a Pitmaster’s Dinner in Royal Oak at Lockhart’s BBQ that was featuring Arcadia Ales. At first I was a little hesitant to attend, but I eventually gave in to the promise of great food, great beer, and great company – I am so glad that I did. The dinner was $50.00 a person but it was well worth it, and I even have some leftovers that I will devour tonight for dinner. The dinner was 4 courses each with a pairing of beer. Arcadia’s beers tend to be extremely bold and flavorful, and the ones that were picked also were fairly high in alcohol content. Lockhart’s has these dinners about once every 6-8 weeks and each one is given a theme. The selection of meat for the dishes for this particular occasion was shank. Even as we first arrived I knew we were going to have a great meal.
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