AMERICAN BBQ ROADTRIP
MacArthur Park’s tour of America’s Regional Cuisine & BBQ takes a year long road trip around the country delving into our proud food heritage. At each road trip stop month we dig-in to a new region and pair seasonal produce to create a menu that reflects BBQ favorites and iconic dishes that have been passed down through the generations.
A creative beverage program compliments each menu. After all, can you think of Kentucky Derby without a Mint Julep, Washington DC without the Gin Rickey, New Orleans without the Sazerac or Manhattan without the Manhattan? Add to the list of historic cocktails the incredible influx of small batch handmade whiskey, rye, and gin, beers and wines, and we have a unique “made in the USA” appeal to our drink list. Guests experience the regional cuisine created by local available product and the immigrant diversity that shaped it. Our Prix Fixe menus feature a starters, entrée and dessert, creatively channeling the rich history of each region. We start things off in Hawaii, then New Orleans in time for Mardi Gras. Then in March we head to New Mexico to warm things up a bit. And hankering for some North Carolina BBQ in April. By May we return to Kentucky in time for the Derby. By June we will celebrate being home in California, July in Texas, August in Georgia, September in Tennessee for Memphis style BBQ and back to Chicago in October. We are back on the road in 2017, for our third year exploring BBQ.
PRESS RELEASE: MacArthur Park’s American BBQ Road Trip Sets Off for 2016 - First stop: Mardi Gras New Orleans
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PRESS RELEASE: Smoking, Grilling and Chilis: MacArthur Park visits New Mexico this March CLICK HERE TO READ MORE
For our Road Trip stop to Hawaii, Chef Dalton's BBQ'd Hawaiian Spare Ribs, he seared Mahi Mahi and went crazy with tropic fruits in just about everything. Guests started with their favorite Tiki drink like: Chi Chi, Mai Tai, and Blue Hawaiian. Be sure to wear your Aloha shirt next year.
In February, we pay homage to Mardi Gras in the Big Easy, with Oysters, Cornmeal Crusted Whole Mississippi Catfish, Gumbo, and Bourbon Baby Back Ribs. Our bartenders mixed Hurricanes and Sazeracs, made with a Craft American Whiskey and Rye. Rum Soaked Corn Bread Pudding with Warm Bourbon Sauce finished a fun stop to the Southeast.
MacArthur Park’s Chef Dalton Mendoza has designed a ‘heart and soul’ 3-course prix fixe menu for New Mexico which draws on the traditional BBQ flavors and smoking techniques of New Mexico as well as his culinary heritage growing up in El Salvador. “When I was young, it was food that brought everyone together and it was made with passion. Our mother used to gather us around the table, three meals a day. To her it was important for each family member to have something they wanted to eat so that’s what I’m hoping for with our New Mexico menu” says Chef Mendoza.
And that’s what he’s done. A bubbling cast iron pan of Chorizo Queso Fundido (cheese fondue with chorizo) or a fresh tostada salad as choices for the starter course. The Chile Verde Burrito is stuffed with brisket that’s been smoked for twelve hours. A hearty bowl of Pozole combines shredded organic chicken, hominy, fresh veggies and New Mexico chili for heat. For rib-lovers MacArthur Park’s baby back ribs are lovingly smoked, grilled and basted with Red Chile New Mexican BBQ Sauce beside red slaw and honey chipotle grilled corn.
Classic Herradura Silver Margaritas and other Southwestern favorites are, of course, available for refreshment.
Bunuelos (Mexican donuts smothered in caramel sauce) or the moist Tres Leches Cake are both mouthwatering dessert options for diners who still have space.
Kentucky...just in time for Kentucky Derby, we'll celebrate with the best Juleps around – Traditional Mint Julep, Antebellum Julep with Courvoisier, and Southern Addiction Julep, made with Southern Comfort. For starters we'll go traditional with Mini Hot Browns. Entrée features include Low Country Shrimp and Grits, Kentucky-Style Smoked and BBQd Spare Ribs, and BBQ Beef Brisket. Guests will be delighted by Coca-Cola Chocolate Cake for dessert.
Things heat up with our take on Texas style BBQ, complete with Sam Houston's namesake BBQ sauce, smothering our smoked Beef Ribs. Touches of Texas include Pepitas and Ancho Chile in our Rio Grapefruit Salad, and Traditional Sopa de Lima. Texas style desserts include – Vanilla Ice Cream with Cinnamon Churros with Dulce de Cajeta, and Chef Antonio's own Pecan Pie. The bar plans Tito's Texas Tea and a Texas Lemonade spiked with Bulleit Bourbon. Join us in July for some real Texas BBQ on our patio.
Life is good in the Golden State…Our regional California cuisine is driven by seasonal local ingredients picked at the peak of freshness and simple time honored cooking techniques that allow for unspoiled clean flavors to shine through.
In October, MacArthur Park gets back to its Midwestern roots and Chef’s have a great time in the kitchen with the comfort food from the windy city. Start with a speakeasy classic cocktail like a Gin Rickey, or French 75. For appetizers, we’ve got a Classic Wedge Salad topped with Apple Wood Smoked Bacon or Pulled Pork Sliders. For entrees try a Polish Sausage alongside and our famous Midwestern Baby Back Ribs, or a T bone with Tarragon Béarnaise Sauce or a Fried Shrimp and House Made Fries. View Menu
In 2016 we stopped in North Carolina where they love to BBQ, and they've got BBQ traditions going back through the generations. We just couldn't resist a Road Trip Stop. Dalton pulled a lot of smoked and BBQ'd pork shoulder and guests loved it. He even perfected the regional favorite BBQ sauce: Carolina Gold.