Cooking at Viva Vienna

Sunday and Monday I had the honor of demonstrating the Egg for my friend and dealer John from Nicholas Chimney Works at the Viva Vienna festival in downtown Vienna, Virginia.

The town shuts down Church Street (the "shops area") on Sunday and Memorial Day. Local (and not so local) vendors set up booths in the street. The dealership is located on the same street, so they open up the store and set up their booth right across the street.

I had a great time - I met a bunch of folks who were really interested in the Egg and answered a ton of questions. We handed out food samples to a steady stream of passerby, and most wanted to know more about how the food was cooked. I wish I had more pics but it was very busy. One XL and two Larges were sold on the spot, and more folks will be coming back, I'm sure.

Here's about 60 pounds of food from Costco on Saturday, prior to seasoning and storage in ziplock bags for Sunday and Monday cooking. There's flank steak, pork tenderloin, a pork loin that I cut into chops, boneless chicken thighs, and sweet Italian sausage.



We showcased the BGE spices and some of those were purchased on the spot. I also used the Yoshida Gourmet Sauce on a couple of the flank steaks and some of the boneless thighs. Everything was seasoned at least 24 hours in advance. Some of the food wasn't cooked until Sunday, so it had an extra day of marination.



Here's my setup, right in front of the chimney store:







Here's their booth, right across the street. Most of the samples were passed out here.





And I know this is dissapointing, but here are the two pictures I have of food. I was too busy cooking and slicing and stabbing samples with frilly toothpicks to shoot more pics. John took a few, so I'll try to get them and post them later.





Enjoy!