It’s time to queue up for some ‘cue. On Saturday, July 25, at 2 p.m., chef Elliott Moss presents the final installment of his culinary pop-up series at Catawba Brewing Co. This — the last event of the summer partnership housed in Catawba’s outdoor space — marks the start of a weeks-long wait until chef Moss opens his highly anticipated barbecue joint Buxton Hall Barbecue next door to the brewery in mid-August.
Starring on Saturday’s menu is Moss’ whole-hog, all-wood barbecue, which, paired with Catawba’s brews is “as local as it gets,” according to the event’s Facebook page. He’ll also prepare wood-grilled barbecue chicken, smoked brisket and boudin sausages, ample baby back ribs and market sides and vegetables for hungry patrons.
“Elliott and the gang will be tending the fires and the hogs all night long,” reads the event page, “and then we’ll be serving it up outside, where there are picnic benches, cornhole and a beautiful, newly landscaped space, thanks to the efforts of Catawba and the building owners at 32 Banks Ave.”
Once the chef wraps up this community picnic, he’ll be off to work hiring a full staff for the new restaurant. By design, the recruiting process should be fairly entertaining. Job applications (available here) require interested parties to ponder brain teasers like: “What was one of the most enjoyable meals that you’ve eaten recently?” and “If you’re going downhill in a canoe, and a wheel falls off, how many pancakes can you fit in a doghouse?”
“All good things come to an end,” continues the Facebook post. “Luckily, the end of the summer series can only mean one thing: Buxton is coming. Get your ‘cue while you can, because the wait between the end of July and mid-August will be long and meatless.”
Visit Facebook.com/buxtonhall or check the Twitter hashtag #buxtoniscoming for updates on Buxton Hall’s impending arrival in South Slope.
Get it while it’s hot; and actually being done by Elliot Moss… Because you know he’ll be gone before dessert
You most obviously don’t know Eliott. Can’t even spell his name or how long it takes to cook his style.
Nope; don’t know him, or “how long it takes to cook his style” but it would seem his style is to open (or market) a restaurant, then walk alway; over and over… Really more of a marketing ploy that leaves a bad taste in many mouths (no pun intended)
Hey Jason. I’ve seen you around the Internet. If u would like to know the facts about my prefessional career, I would love to talk to you about it. Cheers – elliottmoss@gmail.com
And it would seem that even the MountainX doesn’t know how to spell his name “3 thoughts on “Chef Elliott Moss’ holds last pre-Buxton barbecue downtown, July 25”
I’m not interested in knowing the facts of you professional career; I’m simply making factual observations with regards to the string of restaurants you open/run/market; then absolve yourself of rather quickly. I’m no fan of over price pretty/colorful /tiny dishes (Although I appreciate the art; and the ability to sell it)…. I’m just echoing the gossip coming from those who are. I can’t wait to try your BBQ; if it’s good, I hope you standby it for years to come; cheers
A lot of bad spelling in the comment section. If you are going to express yourself learn to spell the language.
:-)