Barbecue pitmaster, others set for Wine & Food event
If you’re a fan of barbecue, meet Phil the Grill.
His brand of barbecue, as shared at his new restaurant in Phoenix, BBQ Trapp Haus, is “flavored with loud spices,” according to one reviewer, with meat that “vibrates with flavor.”
Throughout his creative menu (brisket mac and cheese, brisket empanada and barbecue salads are among his offerings), Phil Johnson combines competition style with backyard style. The former is rooted in his own competition record, including a second-place win in 2016 at the Kansas City Royal, considered the world series of barbecue competitions.
You don’t have to travel to Phoenix to check this pitmaster out. He’ll be in Milwaukee later this month to conduct a demonstration at the Milwaukee Journal Sentinel’sWine & Food Experience.
Held at the Reed Street Yards Park the afternoon of Sept. 22, the event offers an array of can’t-miss experiences for food lovers. The Grand Tasting from 1 to 4 p.m. includes unlimited sampling of foods prepared by local chefs, along with chef demonstrations and tasting of fine wines and craft beers. The tasting will feature top Milwaukee-area dining spots from Journal Sentinel dining critic Carol Deptolla's annual list of best restaurants.
Between sampling and sipping, you’ll want to catch at least some of the culinary experts, appearing on two stages.
The Culinary Stage leads off with celebrity chef Richard Blais, 2010 winner of Bravo’s “Top Chef All Stars” and chefowner of Juniper & Ivy and Crack Shack in San Diego and Flip Burger Boutiques in the Southeast.
The author of the cookbooks “So Good” and “Try This at Home” will share his flair and expertise from 1:15 to 1:45 p.m., when he’ll make smoked pork shanks with pierogis, red cabbage and apple.
He’ll answer questions from 1:45 to 2 p.m.
Phil the Grill is up next, at 2:30 p.m., followed by Milwaukee chef Dan Jacobs from DanDan and EsterEv at 3:30.
The second stage, the Grateful Cooking Tent, offers interactive experiences. On a first-come, first-served basis, guests can sit at a table and help prep the dishes and later take food with them to go.
That stage schedule:
Noon to 3 p.m.: Cupcake Decorating with Classy Girl Cupcakes and Salsa Making.
3:15-4 p.m.: Cooking with Phil Johnson, a.k.a. Phil the Grill.
Throughout the demos, dueling piano players from Piano Fondue in Madison will entertain guests in the tent.
Live music for the Grand Tasting will be provided by singer-songwriter Blaine Long of Chandler, Ariz., a participant on Season 11 of “The Voice.”
Several levels of tickets are available for the event. Tickets to the Grand Tasting from 1 to 4 p.m. are $50 in advance, $85 at the door.
A VIP Grand Tasting ticket costs $80 ($115 at the door) and includes one hour early admission and access to a separate VIP lounge, featuring premium wines and hors d’oeuvres.
A third option, the Chef ’s Package at $150, includes all of that plus a meet and greet and autograph signing with the event’s celebrity chef, Richard Blais.
For a list of restaurants signed on so far for the event, visit wineandfood.jsonline.com/talent. The event will be held rain or shine.