Chef Keith Rhodes of Catch Restaurant and the newly launched Tackle Box Kitchen will take part in this weekend’s Summer BBQ Jam.

The event showcases locally sourced, wood-grilled seafood paired with barbecue from pitmaster and chef Brandon Shepard of Shepard Barbecue in Swansboro. 

Born and raised in North Carolina, Shepard said he is proud of the contributions that African Americans have made to barbecue in America. 

“Shepard Barbecue breaks the boundaries of conventional barbecue, while still respecting old world techniques made and mastered by legends before us,” Shepard said. “We use all wood, and all heritage breed animals. We do our best to source ingredients from all over NC.”

Menu items will include grilled oysters from Middle Sound Mariculture and cornmeal fried catfish from Carolina Classics, as well as al pastor spare ribs, brisket tacos, Oaxacan chicken and an array of seasonal vegetables and sides. 

The series’ first event will take place at Seven Mile Post on Sunday at 4 p.m. Tickets are $35 and include a sampling of all foods.

Seven Mile Post has indoor and outdoor seating available, all in accordance with social distancing guidelines, and live music is planned. 

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