All in good taste

Ribfest kicks off to rave re­views

Cape Breton Post - - BUSINESS - BY CAPE BRE­TON POST STAFF

The air hang­ing over Syd­ney’s his­toric north end Fri­day likely never smelled so de­li­cious.

The sweet and smokey aroma will be present for the week­end as hun­dreds have al­ready flocked to the wa­ter­front for the inau­gu­ral Syd­ney Ribfest which will con­clude Sun­day.

Fri­day’s open­ing un­der sunny skies with an ac­com­pa­ny­ing cool har­bour breeze made for an ideal lunch spot and had al­ready at­tracted sev­eral hun­dred par­tic­i­pants by early af­ter­noon.

“Re­ally pleased. I couldn’t be hap­pier,” said a beam­ing Sara Burke, event co-chair and pres- ident of the event’s spon­sor, Syd­ney Sunrise Ro­tary Club.

“There is some­thing here for ev­ery­one. There is plenty of va­ri­ety and with weather ex­pected to be sunny all week­end, this is the place to be,” she said.

The event is the club’s ma­jor fundraiser for the year with 100 per cent of the pro­ceeds go­ing to Hos­pice Pal­lia­tive Care So­ci­ety of Cape Bre­ton County.

Burke said it is hoped the event will be­come an an­nual cel­e­bra­tion of ev­ery­thing bar­be­cue.

“These are the best ribs ever,” said a sat­is­fied Bhreagh Ross of North Syd­ney and Katie Hill­man of Glace Bay, who dropped by the dock for lunch Fri­day and plan to re­turn over the week­end.

“It is nice to have events like this on the wa­ter­front,” said Hill­man.

Other lunchtime par­tic­i­pants in­cluded Syd­ney res­i­dent Brian Spicer and some pals from the of­fice who had the right idea in get­ting ribs from the five dif­fer­ent pro­gres-sional rib­bers on site and then swap­ping to ex­pe­ri­ence the dif­fer­ent styles of bar­be­cue.

“Ribs are my favourite and these are de­li­cious,” said Spicer, adding the ex­pe­ri­ence was en­hanced by the al­most fes­ti­val like at­mos­phere on the dock.

In ad­di­tion to the five teams of pro­fes­sion­als, the week­end event also fea­tures nu­mer­ous ac­tiv­i­ties for chil­dren, mu­si­cal en­ter­tain­ment fea­tur­ing nine is­land en­ter­tain­ers, along with an abun­dance of food in­clud­ing corn, fries, chicken, pulled pork, salad, ice cream and beans.

There are even hand wash­ing sta­tions lo­cated through­out the site although many were quite con­tent Fri­day to sim­ply lick their fin­gers clean.

The event fea­tures free ad­mis­sion with a do­na­tion at the door for hos­pice care. Those en­ter­ing will also be given bal­lots to se­lect their favourites for best ribs, best sauce, and the peo­ple’s choice award.

Mira res­i­dent Sandy Micha­lik may well cast his vote for best rib to the folks at Bibb’s BBQ.

“De­li­cious. A smokey taste and so ten­der the meat falls off the bone,” said Micha­lik.

The party at­mos­phere is fur­ther ac­cented by the team chants which can be heard across the north end as the rib­bers call out to pa­trons to visit their site.

CAPE BRE­TON POST

Bhreagh Ross, left, of North Syd­ney, and Katie Hill­man, of Glace Bay, were among the sev­eral hun­dred peo­ple on Fri­day to sink their teeth into some smokey and spicy ribs be­ing of­fered up at the Syd­ney Ribfest be­ing held this week­end at the Syd­ney Marine Ter­mi­nal.

CAPE BRE­TON POST

One of the mem­bers of the five pro­fes­sional teams at this year’s Syd­ney Ribfest, Paul Men­donca of Camp 31, cooked up a heap­ing stack of ribs on the open­ing day Fri­day. Chicken, sausage and pulled pork can also be found on the week­end menu.

The Syd­ney Marine Ter­mi­nal has been trans­formed into a fes­ti­val site with bar­be­cued ribs tak­ing cen­tre stage. Five pro­fes­sional teams will be judged by par­tic­i­pants for brag­ging rights to best ribs, best sauce and peo­ple’s choice award. The event wraps up Sun­day.

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