Chef Howie at NiagaraCool

[Robin Garr]

<table border="0" align="right" width="510"><tr><td><img src="http://www.wineloverspage.com/graphics1/howie.jpg" border="1"></td></tr></table>I have a PDA full of notes, and I saw lots of folks with notebooks at the weekend's NiagaraCool festivities, so more reports will be coming soon. This one photo pretty much tells the story, though: Howie Hart was a smokin', cookin' fool (in the best sense) throughout the weekend, and many thanks are due him for generosity far beyond the call of duty in preparing and cooking enough great grilled fare to feed an army. Applause to Ed Draves, too, for driving the Saturday tour and organizing in general ... and extending a nice little discount to event participants at his wine shop.

Forumites might also be interested to know that the food giving all that smoke is a set of ribs well rubbed with Chef Joseph's dry rub and slathered with his barbecue sauce. They were awesome ...

Damn, that smells great! (I like the hat, too.)

Damn, that smells great! (I like the hat, too.)

Of course it smells great. Its your dry rub on the ribs and your BBQ sauce on the ribs and chicken.

[Jenise]

Neat picture! But now I have to totally revise my mental impression of Howie.

Neat picture! But now I have to totally revise my mental impression of Howie.

And your previous mental impression was that of someone who sits on the couch eating saltines with mayo?