Roots ‘n Blues ‘n BBQ

Who’s ready for the weekend? Yeah me too. While True/False weekend remains my favorite CoMo event of the year, the wonderful time we had at Roots ‘n Blues last year has this weekend creeping a little closer. This year we did a better job of prepping for the musical acts, deep-diving into Brandi Carlile, Lucinda Williams, Drew Holcomb and more. Dwight Yoakum needed no introduction to this musically schizophrenic household. I’ve studied up this time, so if you need me, I’ll be the grown-ass man screaming every word to “The Eye” like a 12 year old at a Taylor Swift concert.

Anyway, we’re also gonna have to eat. And if you’re going all weekend like us you’ll have to eat at least five times – probably more like seven. (Pro tip: Eat lunch at 11 or 2 and dinner at 4 or 9 – or all of the above) Thankfully, the Roots ‘n Blues website lays out the list of vendors that will be slinging biscuits, burgers and beignets (!) this year. Ozark Mountain Biscuit Truck will be back this year. They tweeted earlier this week that they plan to make 3,000 biscuits for the weekend (and I wonder if that’ll be enough). We loved Seoul Taco last year but hey, they’re in town now so we can deal with their absence. A number of new food vendors will be in the mix this year. I did a little digging and here’s what I came up with.

New-and-curious-about:

• Tivanov Catering – Couldn’t find much on these guys but this, excerpted below, certainly sounds good. Looking forward to: Lamb and Feta Burger.

Certainly the only joint serving pasture-raised, Missouri lamb gyros in town, this small, family-run business offers a fresher, more sustainable take on Mediterranean festival fare. Their tzatziki is homemade with Windcrest Dairy yogurt, their in-season produce comes from farmers’ markets, and they buy most of their meat in bulk for the year to reduce waste. If you’re lucky, you’ll chance upon a summer festival at which they’re serving their fresh, from-scratch lemonade, sweetened with raw sugar and organic strawberries. You’ll find these folks at festivals around St. Louis – or, you could have them cater your own special event!

• Lyla’s – I don’t know who or what this is, but an outfit turning out wraps and lighter food will be a welcome oasis in the land of corn dogs and funnel cakes. Supposedly “Lyla” is a caterer here in town but I couldn’t scrounge up any info. Looking forward to: Spicy Pork with Cilantro and Lime Wrap.
• 2 J’s Beignets – Um, pork belly beignet? Nothing else needs to be said. Unfortunately they seem to be having vehicular trouble so WILL THEY MAKE IT? Intrigue!

New-and-most-excited-about:

• Sugarfire Smokehouse – These folks are racking up awards and accolades in St. Louis but this will be their first time to Columbia. Their O’Fallon shop is handling the festival this weekend and manager Matt Martin is bringing the A-team, including Sugarfire’s classically-trained Master Chef/Partner Mike Johnson, with him. Martin describes the style of ‘cue as a mix of Texas, Memphis and Kansas City, adding that “we always have 7-8 homemade sauces on hand.” He says their brisket gets the most buzz, pork is the biggest seller and the turkey is his personal favorite. One notable item: Sugarfire sources all of their meats locally or regionally (the turkey comes from Michigan), they sell only pure cane sugar sodas and their own garden supplies the restaurant with tomatoes and other veggies. Pumped about this, you guys.

Oldies-but-goodies:

• Broadway Brewery: Whole Hog Plate (and they’re doing seven pigs instead of three this year). I’ll be asking for a mix of belly, cheek and ham.
• Missouri Legacy Beef: Legacy BBQ Brisket
• Ozark Mountain Biscuit Company: Everything. I am looking forward to literally everything on their menu.
• Jamaican Jerk Hut: Jamaican Beef Patties. And Jerk Chicken with Coconut Red Beans and rice.
• Harold’s Doughnuts: Savory BBQ Kolaches
• Strange Donuts: Something weird; like the delicious curry donut I had last year.

And finally, one entry in the What-the-What? category: COMO Smoke ‘n Fire is apparently offering a BBQ Nacho Funnel Cake.

Smoked pulled pork layered on top of a fresh, hot funnel cake, topped with tomatoes, jalapenos, cheese, sour cream & lightly dusted with powdered sugar

To each his own, but man…I’m channeling Chris Tucker on this one.