On Friday, May 4 Brookville Restaurant became a BBQ joint, complete with pig roast, and we have the pictures and video to prove it.
"We had a lot of great people come up the stairs, and I put my heart and soul into the preparation of the food," says Brookville chef/owner Harrison Keevil of the hog-centric event. "I think that I'll definitely have more pig-related events because I need to practice for a big event."
That would be Cochon 555, the first annual BBQ competition to be held in Memphis over Labor Day weekend, where Keevil will join such renowned chefs as John Currence and Sean Brock. The event will host about 1,000 hungry people on the streets of Memphis.
"I m honored to have been chosen to cook in this event," says Keevil, "because there are going to be some big-name national chefs competing."
Keevil says he plans to bring a team of local chefs, and to bring back a little BBQ glory.
"I hope to go down to Memphis and cook my heart out and bring some recognition to our great city," he says. "But right now I need to practice cooking pig."