The 12th annual celebration is New York City’s sixth largest event and attracts over 145,000 consumers. All proceeds support the Madison Square Park Conservancy, the organization responsible for the beauty, ongoing maintenance, and programming of this historic park.
As America’s favorite Italian red wine, Riunite Lambrusco is a match made in (hog) heaven to another American favorite, BBQ. From North Carolina pulled pork in a tangy vinegar sauce to the Texan classics of beef brisket and spicy sausage, Riunite’s refreshing profile and lively spritz make it a perfect pair for barbecue and casual outdoor affairs.
Easy-drinking Riunite Lambrusco will be available at the park’s two beer gardens, in addition to the VIP tent, “a front-porch-inspired” seating area with food & drinks.
Don’t miss out!
11:00am-6:00pm, Saturday & Sunday, June 7-8, 2014
Event admission is free; plates are $9/each. Cash & major credit cards accepted.
Riunite, America’s #1 and best loved Italian wine for over 4 decades, is the leading source of classic wines from Central Italy’s Emilia Romagna Region. It’s imported by Banfi Vintners in Old Brookville, NY.
The Big Apple BBQ Block Party:
The Big Apple Barbecue Block Party takes place one weekend each June in Madison Square Park and surrounding streets, attracting people from near and far to celebrate America’s authentic culinary and musical traditions. Event admission is free, with award-winning barbecue and Southern-inspired fare from the country’s top pitmasters available for $9/plate. Live performances from emerging and established rock, blues and soul artists take place onstage throughout the day.
The Menu (paired with Riunite Lambrusco, of course):
Ed Mitchell Que (Durham, NC)—Whole Hog and All Natural Whole Turkey
Mike Mills: 17th Street Bar & Grill (Murphysboro, IL)—Baby Back Ribs
Chris Lilly: Big Bob Gibson Bar-B-Q (Decatur, AL)—Pulled Pork Shoulder
Jean-Paul Bourgeois: Blue Smoke (New York, NY)— Louisiana Andouille and Chow Chow
Charles Grund, Jr: Hill Country (New York, NY)—Beef Brisket
Joe Duncan: Baker’s Ribs (Dallas, TX)—St. Louis Style Ribs
Mike Emerson: Pappy’s Smokehouse (St. Louis, MO)—Baby Back Ribs
Jimmy Hagood: BlackJack Barbecue (Charleston, SC)—Pulled Pork Shoulder
Patrick Martin: Martin’s Bar-B-Que Joint (Nashville, TN)— Western Tennessee-Style Whole Hog
Garry Roark: Ubon’s Barbeque of Yazoo (Yazoo City, MS)—Pulled Pork Shoulder
Scott Roberts: The Salt Lick Bar-B-Que (Driftwood, TX)—Beef Brisket and Sausage
John Stage: Dinosaur Bar-B-Que (New York, NY)—Beef Brisket
John Wheeler: Memphis Barbecue Co. (Horn Lake, MS)—Baby Back Ribs
Rodney Scott: Scott’s Bar-B-Que (Hemingway, SC)—Whole Hog
Sam Jones: Skylight Inn (Ayden, NC)—Whole Hog
Daniel Delaney: Delaney Barbecue (Brooklyn, NY)—Beef Brisket and Sausage
Billy Durney: Hometown Bar-B-Que (Red Hook, NY)—Texas-Style Beef Rib
Rebecca fell in love with wine — Castello Banfi Brunello in particular — on a cliché semester abroad in Italy. A Texas native, she has traveled to wine regions throughout France, as well as to Portugal, South Africa, and across the U.S. In addition to earning a BA from Duke University (Go Blue Devils!) and an MBA from Columbia Business School, Rebecca holds an Advanced with Merit certification from the WSET and was a founding contributor of the popular wine industry blog Terroirist.