Sunnyside Summer BBQ to Feature Local Chefs and Beermakers

By Jeanmarie Evelly on July 8, 2013 8:00am 

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 Foodie magazine Edible Queens is throwing a summer bash on July 11 with a roster of local BBQ and brews.
Edible Queens Throws Beer and Meat BBQ in Sunnyside
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SUNNYSIDE — A barbeque summer bash planned for Sunnyside this week will spotlight two of the season's most savory treats — meat and beer.

Foodie magazine Edible Queens is throwing the "Summerbeat: Eat Meat, Drink Beer" party July 11 at Sunnyside Gardens Park, featuring a roster of local Queens chefs and borough-based beer makers.

"The idea behind it is to promote the extremely diverse and increasingly celebrity chef-scene in Queens," said Edible Queens events organizer Anne Shisler-Hughes. "We hope that the community is really going to embrace it and be excited about it."

The feast, which costs $40, will feature a menu of spit-roasted meats like a whole smoked hog,  pecking duck and roasted lamb, cooked by chefs from several Queens restaurants including LIC Market, Alchemy Texas BBQ in Jackson Heights, Ovelia in Astoria and Flushing's Canton Gourmet.

Tyson Ho — the man behind The Arrogant Swine, and the "Resident Whole Hog Expert" at Long Island City's John Brown’s Smokehouse — will handle all the pork-cooking.

Revelers can wash down all that meat with beers from several Queens-based breweries, including Rockaway Brewing Co., Bridge and Tunnel Brewing, Beyond Kombucha and Big Alice Brewing.

Long Island City's Malu will be serving its homemade ice cream for beer floats, and caffeine junkies can get their buzz with samplings from Astoria's Native Coffee Roasters and Odradeks Coffee House in Kew Gardens.

Shisler-Hughes says the summer bash is to spotlight the growing foodie community in Queens.

Though the culinary diversity of the borough has always made it a stopping point for cooks and avid eaters, the Queens food scene has shifted in recent years, making it less a place to visit and more of a final destination for high-end restaurants.

"We're getting our fair share of like big name-chefs," she said. "You can just feel the energy and how much the scene is sort of changing in Queens."

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