Foodie options for “taste-busting” Greytown October
Greytown launches its latest mini-fest on October 5 _ some 23 days of the Festival of Fire _ offering fire-grilled and open-flame dishes to foodies through till Labour weekend Sunday.
It notes one of the high points will be “Stoked” on October 26, a one-day lineup of food prepared by some of the “finest open fire chefs in the region,” including Martin Bosley, Travis-Clive Griffin, Dale Keith and Clint Lindsey.
Dishes will include cedar-planked salmon and sticky juicy BBQ-glazed pork belly, plum and bourbon marinated chicken _ all cooked using various BBQ techniques.
Organisers note that together with the food, festival-goers can enjoy everything from beer, fine wine, artisan-crafted gin and non-alcoholic options, together with live music and a “unique highlight” – the National Jandal Throwing Championship.
There will also be an option for VIP ticketholders, who can expect to be treated to an exclusive masterclass in beer and fire-grilled meats, conducted by experts from Black Dog BBQ and Stoke Beer.
Organisers promise “a BBQ inspired-event each weekend” where you can sip, sear and savour fire-inspired cuisine and barbeque cooking.
A further highlight is planned for Sunday, October 27.
The Progressive Meat Up, which organisers say “puts a fresh spin on the progressive dinners of the seventies, where you can wander through Greytown, and stop on the way to sample BBQ inspired dishes from participating cafes and restaurants.”
“We’re thrilled to introduce our inaugural Festival of Fire to the Wairarapa,” said Festival manager Rachael Fletcher.
With key events planned at Labour Weekend, “it’s the perfect excuse to invite friends and family to town, and enjoy something a bit different in a vibrant and relaxed atmosphere,” she added.
More information, including tickets: www.greytownvillage.com/
Caption: Dale Keith, dishing up the goods at Stoked on October 26,
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