Wit & Wisdom Tavern hosted an outdoor barbecue of sorts for “Baltimore’s American Treasures Culinary Experience” event. The event was to honor Baltimore’s 2016 top chefs, Zack Mills, Executive Chef at Wit & Wisdom and Jerry Pellegrino, Executive Chef at Schola.

Guests were welcomed with a signature cocktail sponsored by Sagamaore Spirit Rye Whiskey and made by Wit & Wisdom’s lead bartender, Jonathan Levy.

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The “Welcome Cocktail”

The menu featured Blood Sausage, Barbecued Lamb Shoulder from Border Springs Farm served with Summer Succotash and Cheddar Grits.

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Zack Mills (left) and Jerry Pellegrino (right)
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Blood Sausage
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Barbecued Lamb Shoulder
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Cheddar Grits
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Summer Succotash

I’m going to be honest, the Blood Sausage I didn’t like. That flavor has no grey area, you either like it or you don’t.  My friend loved it, but I absolutely did not.  The real star of the show (not pictured) was the roast made by Jerry Pellegrino. The roast was served on a slice of Rye bread with your choice of three BBQ style sauces and three picked relishes.  I had three of those bad boys and they were so good I devoured them each and forgot to take a photo…sorry not sorry.

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