Pinch Craft Collab 6.0 Dinner: A Look Back

Last month, we partnered with the team behind Pinch Kitchen to create a Kansas City-style dish for National Grilling Month. The result: spatchcock chicken, mac and cheese, and coleslaw. Our friends — Nick Pena of Y100, Kelly Blanco of NBC 6, and Mitch and Mel of Mitch and Mel Take Miami — joined in on the fun with their own BBQ dishes, each of which was available for one week.

To end National Grilling Month with a bang, Pinch hosted a 4-course American BBQ and beer pairing dinner. It was epic.

On Monday, July 31, guests enjoyed four courses of fantastic food — three BBQ dishes plus dessert from Sweet Melody Ice Cream. Here’s a look at the evening’s menu:

1st Course
Wagyu Brisket Bao Bun, Bulgogi Sauce, House-Made Kimchi
Hitachino Nest White Ale

2nd Course
Louisiana BBQ Shrimp, Jumbo Nigerian Prawn, Coleslaw
MIA Mega Mix Pale Ale

3rd Course
Fire-Roasted Whole Pig, House-Made Grilled Pita Bread, Yucca, Mojo
Wynwood Rickenbacker Pilsner

Grilled Corn Ice Cream, Raspberry Swirl, Bacon, Almond Brittle

Below, you’ll find our photo gallery from the event. Although this BBQ dinner was a one-night-only affair, Pinch’s Craft Collab series isn’t. Make sure to follow Pinch Kitchen on social media for the next big dinner.