This month, the roast kicks off 2017 right on Saturday, Jan. 7, from 11:30 a.m. to 3 p.m. A whole hog will be roasted and plates ($18 each) include pork and spare ribs with barbecue gastrique, black-eyed peas, candied collard greens, cornbread and a chocolate cupcake. Feeling extra? Upgrade yourself with a special “chef’s board” featuring smoked kielbasa with kraut and smoked chicken legs with mustard BBQ sauce.
Speaking of extra, in 2017 each roast will feature a tap takeover from a local craft brewery. January brings former Cask & Larder brewer Garrett Ward with four of his signature craft beers from Red Cypress Brewery, joining Cask & Larder’s head brewer Larry Foor, who will also have four signature beers on tap. All draught beers will be available for $1 off regular menu price during the roast.
This article appears in Jan 4-10, 2017.
