BIRTHDAY BBQ BITES // Chef Eric Sherman Unveils Saturday's Menu!

Bite into goodness with chef Eric Sherman this Saturday!In case you hadn't heard, 3rd Ward is celebrating five years of innovation, creation and inspiration with our Annual Birthday BBQ this Saturday, May 21, from 2-8pm!

Admission is free and will feature demos and workshops, a VJ battle, a photo exhibition, live music and, of course, some cheap and tasty eats.

Chef Eric Sherman will be whipping up the food, and we caught up with him to ask a few questions about his work and Saturday's menu (with everything well-priced under $8).

"When I was a kid I hated mowing the lawn, and my mom hated cooking dinner, so we switched," Sherman says, describing his path to chefdom. "Over the years, I picked up family recipes, honed my technique and let my passion for the most beautiful and delicious ingredients lead me to create meals for the people I care about. For me, cooking has always been about the experience. Finding amazing raw ingredients, preparing and then enjoying them with great company."

Well then, Eric. Consider yourself in great company this Saturday. 

For your appetite-whetting pleasure, we've got the menu and Sherman's take on each of his delicious dishes.

"Nachos Gringos" - Homemade Tortilla Chips with Vegetarian Black Beans, Spicy Citrus Crema, Cotija Cheese and Pickled Jalepenos; option to add on Chili-braised Berkshire Pork Shoulder

Nachos Gringos is kind of a joke because a friend of mine went into our favorite authentic taqueria and figured that they only made this plate of nachos for us (gringos) when he and I came in. So in an attempt to clarify, he asked for nachos, you know, 'nachos gringos.' They are homemade chips, topped with vegetarian black beans, citrus crema, cotija cheese, and pickled carrots and jalepenos on top.  This is not gloopy Cheese Whiz nachos.  Much more of a traditional Mexican take on a very much gringo-fied American bar snack. Meatify your nachos gringos experience with red chili-braised berkshire pork shoulder.  It is spice-rubbed and slow braised for 8 hours, for melt-in-your-mouth meaty goodness. Ole!

Polish Kielbasa on Pretzel Roll with Beer-Braised Onions and Mustard Array

Kielbasa with beer braised onions on a pretzel roll is a straightforward approach to sausage. In fact, it's a riff on the classic beer brats from Wisconsin. Grilled smoky sausage, soft and savory malty onions and mustard, served on one of my favorite breads, pretzel bread. Its a hot dog bun that tastes like a pretzel.  Brilliant!

Portugese Chorizo with Sweet and Sour Figs on Parkerhouse Roll

Spanish tapas-inspired chorizo with sweet and sour figs is a dish that I have been fine tuning for this summer season. Portugese-style chorizo is roasted and then mixed with figs in a sweetened, sherry vinegar sauce. The garlic and smoky paprika-laden pork is lovely with the sweet and sour notes of the fig, as well as the pleasant contrasting texture of the fig itelf.

Carrot Dogs [Vegan] on Potato Roll with Herb Aioli, Anise Pickled onions, and Mustard Array

Carrot Dogs are a summertime vegetarian favorite.  They are actually vegan (without the aioli), and delicious. Someone (albeit rather inebriated) actually mistook it for a real hot dog once!  The carrots are gently braised with olive oil and herbs and then finished on the grill.  People always ask me for the recipe...