Friday, June 10, 2005 | 8:20 a.m.
A hankering for barbecue is sweeping the nation. Today, the third annual Big Apple Barbecue Block Party returns to New York City. This community event will feature tongue-tingling barbecue from 10 of the nation's top pitmasters, including Mike Mills, whose 17th Street Bar & Grill in Murphysboro, Ill., inspired Mills to open his award-winning Memphis Championship Barbecue restaurants in Las Vegas.
Today is the day the pitmasters get the smokers going. The food will be cooked throughout the night and all weekend, creating the most sumptuous barbecue anywhere.
Mike Mills is right at home in the Big Apple. Mills has been a consultant to many big-city barbecue restaurants, including restaurateur Danny Meyers' Blue Smoke. With Mills' expertise to guide him, Meyers was able to get approval for a pit barbecue in Manhattan. Mills will cook his succulent baby back ribs with beans for the hungry crowd.
The barbecue block party will take over Madison Avenue between 23rd and 26th Street to serve up the award-winning 'cue. The participating pitmasters include Bryan Bracewell, South Market & BBQ, Elgin Texas; Ken Callaghan, Blue Smoke, New York state; Mike "Sarge" Davis, Whole Hog Cafe, Little Rock, Ark.; Chris Lilly, Big Bob Gibson Bar-B-Q, Decatur, Ala.; Ed Mitchell, Mitchell's BBQ, Wilson, N.C.; Garry Roark, Ubon's "Championship Choice," Yazoo, Miss.; Michael Rodriguez, The Salt Lick BBQ, Driftwood, Texas; John Stage, Dinosaur Bar-B-Que, New York City; and Otis Walker, Smoki O's, St. Louis, Mo.
Last year, when the smoke cleared, more than 50,000 'cue lovers had devoured more than 20 whole hogs, 1,200 racks of spareribs, 1,500 racks of baby back ribs, 4,700 pounds of brisket, 2,100 pounds of pork shoulder and scads of go-withs, all cooked by only six experts. This year there are 10 champs cooking.
In addition to barbecue there will be live jazz, blues and bluegrass, beverages, films, seminars with 'cue experts and more. Karlitz & Company, which produced this pigfest, are splendid organizers. Admission is free; use a credit card or cash right at the pits (no tickets necessary). Proceeds benefit the Madison Square Park Conservancy.
At the seminars Saturday and Sunday, such luminaries as Ann Richards and Dan Rather will premiere their documentary, "Barbecue: A Texas Love Story." Meyer will present "Wine for Swine," a tasting to learn about pairing wine with barbecue.
There's much more. The event was founded by Union Square Hospitality Group (USHG), Blue Smoke and Jazz Standard. The BABBP is a not-for-profit organization that fosters and encourages a wider appreciation and understanding of barbecue -- one of America's greatest culinary treasures.
Valentino's Luciano Pellegrini raises funds for cancer research: Piero Selvaggio's Valentino Executive Chef Luciano Pellegrini is off to Cleveland to participate in the Five-Star Sensation event, a benefit for cancer research. Chef Pellegrini. who captured a James Beard Foundation Award in 2004, with the blessing of Selvaggio supports many charities.
Five-Star Sensation takes place every two years to raise funds for the Ireland Cancer Center, part of the University Health Center at Landerbrook. Chef Pellegrini will present a number of his Northern Italian specialties, including super grilled pizzas and chocolate ravioli with mixed berries. Of course, there will be many more of the chef's specialties. The event takes place June 18.
Meanwhile, Valentino Las Vegas at the Venetian features Chef Pellegrini's fine Italian fare nightly. Selvaggio, a most charming man, is a frequent visitor to Las Vegas, where he shares his passion for food and wine with diners. Valentino General Manager Carlo Cannuscio is a dependable source of dining information. For reservations call 414-3000.
Food & Beverage Directors annual dinner: A gala black-tie dinner sponsored by the The Food & Beverage Directors Association of Las Vegas will take place at Wynn Las Vegas on June 17. Kitty Rodman, one of the first females to become a force in the construction industry and a longtime philanthropist, will be presented with the coveted "Autrui" award. Special recognition for culinary achievement will go to Andre Rochat, a noted restaurateur for more than three decades.
Rita Rudner, another generous contributor, will provide the laughs. Always gentle, always funny, Rudner is a joy.
The evening includes a reception with butler-passed "small plates," premium cocktails and wines donated by Southern Wine & Spirits of Nevada, a silent auction and a dinner designed by Sigfried Pumberger. Dinner begins with Marc's Famous Lobster Salad paired with a demitasse of lobster bisque. A frozen cosmopolitan with candied lemon zest, osso buco with creamy polenta and summer vegetables and a duet of desserts -- sponge cake with strawberries, vanilla sauce and pistachio ice cream, and a dark chocolate dome with a macadamia nut parfait and caramelized nuts -- should be wonderful. A vegetarian alternative is available for each course.
Access to the Latour Ballroom is easy. Guests may enter through both valet entrances -- Sands Avenue and Las Vegas Boulevard. For additional information and reservations call 203-1130.
Aloha to Roy Yamaguchi: I love luaus, and it's a safe bet that when Roy's Summerlin celebrates its first Hawaiian Luau on Thursday, it will be authentic -- at least most of it. The joy of a luau is the live Hawaiian music, traditional hula dancing, fresh flower leis and Roy's signature Hawaiian fusion cuisine.
Appetizers include lomi lomi salmon (I love this dish), Hawaii Kai-style crispy crab cakes, Japanese hamachi poke and salads, including Roy's classic Maui Wowee. Following are a host of seafood and meat dishes, and for dessert, the ubiquitous chocolate fondue fountain. For dipping, Maui pineapple, California strawberries and mini bananas. Two complimentary drinks are included -- a choice of Roy's Hawaiian martini or Mai Tai. The price is $85 per person (does not include tax or tip). To book a reservation call 838-3630.
Grass skirts not required.
Screwpull Corkscrews for Dad: Not only Dad, but Mom, too, will enjoy the ease with which Screwball Corkscrews remove corks from wine bottles. These handy-dandy corkscrews come in a variety of sizes, prices and gift combinations. Prices range from $20 to $150 for the Elegance lever model. Available in wine shops, liquor stores and discount outlets such as Costco, these invaluable corkscrews are sturdy and dependable. Mine has survived many years of hard service.
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