Steven Raichlen Farm to Table BBQ Experience | WGCU

Steven Raichlen Farm to Table BBQ Experience

Last Updated by WGCU Events on

Choose One of Two Experiences with Steven Raichlen @Rosy Tomorrows Heritage Farm in support of WGCU...

Sat. June 24 6-9pm VIP Farm to Table Experience - $400 per couple

Sun. June 25 10-1pm Farm to Table Tasting - $75 per person

Call 1-888-809-9809 or click here to reserve your space now!


BARBECUE SAUCES, RUBS, AND MARINADES - 3D cover.png WGCU, in conjunction with the release of Mr. Steven Raichlen's 2017 book Barbecue Sauces, Rubs and Marinades, is offering two very unique opportunities. 

Each experience includes: 
*Meet Mr. Raichlen
*Watch him do a cooking demonstration of a sauce, rub or marinade
*Taste a sample of BBQ pork with a sauce, rub or marinade
*Special Dessert provided by Norman Love Confections NLC_logo_hor_cmyk.jpg
*Tour Rosy Tomorrows Heritage Farm in North Fort Myers (8250 Nalle Grande, North Fort Myers.)
*And all donors receive a copy of the new book! (See more about the book below.) rosy-tomorrows-logo.png

Saturday VIP Experience includes a full BBQ meal prepared with flavorings from Mr. Raichlen and paired with wines, pork and side dishes provided by Rosy Tomorrows Heritage Farm, with a mini tour of this heritage farm. Music provided by The Cumberland Falls Band.

Sunday Farm to Table BBQ Tasting Details:
Farm tours begin at 10, 10:30 or 11. Please indicate your time preference when making your reservation. Demonstration and sample tastings are included in each two-hour experience.

rosy-tomorrows pavilion.jpg

ABOUT THE NEW BOOK:
On sale May 2, retailing at $17.95, this book is yours free with your RSVP to either the Saturday VIP dinner or Sunday morning demonstrations. The book includes over 200 recipes for hcile-fired rubs, lemony marinades, buttery bastes, flavorful sauces, plus brines, cures, glazes, salsas, relishes, and chutneys. The book includes all of the latest advances in barbecuing and grilling techniques and shares a conucopia of global flavor combinations drawn from MRaichlen's many travels.Recipes for complete dishes complement the experience - Char Siu Chicken Thighs, BBQ Titans' Brisket, Smoked Venison Jerky, Persian Saffron Lamp Chops, Spice-Grilled Pineapple with Smoky Whipped Cream, and much more.

The book release is timed to coincide with the third season of Raichlen's acclaimed PBS show Steven Raichlen's Project Smoke.

Contact Us

WGCU Event Line
888-809-9809


Member Services 
memberservices@wgcu.org 
239-590-2361