February has us missing long warm nights, wearing flip flops, and grilling out. You too? Come on over to Orange Door Kitchen for a delicious hit of summer barbecue flavor with chefs Scott and Tyler of the Scott Brothers New American Meat Co.! Known for their tasty handmade sausages and crazy good Texas style brisket, these guys bring it in the kitchen and are popping up in West Acton for a family style, big table meal. Catch up with friends over tasty bites and then tuck into heaping platters of barbecue and sides, prepared with the Scott Brothers’ flare for creative comfort food. Opt in for a True West beer pairing with brewmaster Scott Houghton from our neighborhood microbrewery, or order drinks from our full bar a la carte.
Tickets are $60 for this four-course feast. Alcoholic beverages are sold separately on the night of the pop-up.
MENU (subject to change)
ONE - Worldly Bites - Chickpea Dashi, Sausage & Cheese Raclette
TWO - Tulum Inspired Masa Gnocchi - Cochinita Pibil Sausage, Huitlachoche, Avocado, Queso Fresco
THREE - Texas Style Barbecue - Brisket, Mac & Cheese, Collards
FOUR - Throwback Cool Cake - Blood Orange, Pistachio, Meringue
More About The Scott Brothers
Scott Schuyler had an idea that his future was in the food business at an early age. First was the joy of eating his Mother’s Strawberry-Rhubarb Pie and Nana’s Potted Beef. Soon he was in the kitchen playing with the ratio of butter to milk in Kraft Mac & Cheese. When he landed his first cook job at Smithy’s Supper Club he was hooked. Always up for an adventure, Scott took his passion for food to Paul Smith’s College in upstate New York. After internships in France and Florida, he completed a BA in Service Management. Scott came into his own as a cook and caught the BBQ bug at The Greenbrier in West Virginia. After his time there he moved to Portland, Oregon to gain experience cooking with the seasons and an understanding of the beauty in simplicity. In 2013, Scott returned to the northeast taking on the role of Chef de Cuisine at Bergamot in Somerville. Today he is very excited to share the experiences and flavors of his journey with you as a part of Scott Brothers New American Meats.
Tyler Scott started his culinary journey washing dishes on Chautauqua Lake in New York where he grew up. He worked in area restaurants and with a little help from watching “Great Chefs of the World”, he began to realize that cooking could be more than just a summer job. Following high school he attend Paul Smith’s College in the Adirondacks, where under the guidance of the schools culinary staff he began to appreciate and love cooking. After completing his BA in Service Management he accepted a job at The Greenbrier in West Virginia. Tyler began to hone and refine his culinary skills and was introduced to the spectacular world of smoked meats. From there the adventures continued, taking him to the west coast to work in Portland, Oregon’s thriving Farm to Table food scene. Adding butchery and charcuterie skills to his growing repertoire. In 2009 Tyler accepted a position with Oklahoma City Golf and Country Club as a member of the food and beverage management team to rebuild a culinary program that was in need of a makeover. During his time in Oklahoma Tyler dug deeper into the process of sausage making and production. By 2013 the east coast began calling him back. In the fall of 2014 he moved to Massachusetts and joined the team at Bergamot in Somerville. Today he is eager to share with you what Scott Brothers New American Meats has to offer.