WICKED GOOD BURGERS. James Beard Foundation Kitchen.


Last night I was at the James Beard Foundation with the Wicked Good BBQ Crew for the Wicked Good Burger Bash. Yeah, try saying that 5 times in a row.

The night involved pig candy bacon (which is bacon cured with maple syrup. brown sugar, and a little spice), New England craft beers, six phenomenal burgers and wicked good condiments (fried onions, fried oysters, sauces, the works).


  • I arrived at 3:30pm and started prep in the kitchen
  • Guests started to arrive at 6:30pm and all hands were on deck
  • I plated trays of the Wagyu Tartare (made by Jamie Bissonette) in a “pate a choux” bun, topped it off with caviar and finished it with tangerine cress
  • 30 minutes later I was running burger patties from the kitchen to the outdoor chefs and filled in wherever needed for the next two hours
  • When the event was finished the team celebrated with Heady Topper Beer and pickleback shots (notice the shotglass indent on the menu below- love it)!

PS:  Heady Topper is my absolute favorite beer in the entire world as of last night #justsayin

Cheers to the wonderful Wicked Good team and don’t forget to check out all of their restaurants!

  • NYC: Jamie Bissonette is bringing Toro to the city next month- stoked about this!
  • BOSTON: Book Authors Andy Husbands and Chris Hart (the minds behind Wicked Good BBQ) are at Tremont 647 and Sister Sorel
  • VERMONT: John and Katy Delpha own The Belted Cow Bistro in Essex Junction- you’ll definitely want to try their Veal Parmigana if you’re lucky enough to see it on the menu!
  • And if you can’t get to any of those locations, just order their books Wicked Good BBQ and Wicked Good Burger featuring photography by Ken Goodman– Dads and Grill Enthusiasts love it!

If you enjoyed this post, make sure you subscribe to my RSS feed!