FRIDAY LIGHT THE FIRES DINNER ENTERTAINMENT
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SATURDAY PITMASTER SHOWCASE EVENT ENTERTAINMENT
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12pm The Sam Leyde Band
1:15pm Jackson Roltgen Trio 3:00pm Lyle Witherrite |
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LYLE WITHERRITE
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SAM LEYDE BAND |
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JACKSON ROLTGENJackson Roltgen is a singer/songwriter from Coeur d’ Alene, Idaho, who blends together the sultry sounds of 1960’s soul, with the energy and catchiness of modern pop and his own unique, Americana-infused style.
After writing up an arsenal of songs throughout his time in the military and working part-time as a studio musician, Jackson took the leap of faith to pursue his passion for music full-time. He now performs regularly, with his band of talented, professional, studio musicians behind him, all over the greater Spokane/CDA area and is beginning to expand into the remainder of the Pacific Northwest and beyond. You can catch the fire at any of his shows, or by listening to his full-length album, “Sentimental” on all streaming platforms. Find him on Instagram for info on new music, shows, and tour updates. |
PRODUCER-PARTNERS WHO'LL BE ONSITE THIS YEAR
We are honored to have some fantastic Producer-Partners in the mix for From the Ashes Saturday Pitmaster Showcase!
They will be on-site to share their products with you!
They will be on-site to share their products with you!
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LA VITA BELLA OLIVE OIL COMPANYLa Vita Bella is a family owned company located in Hayden and inspired by a love of amazing food made with the finest ingredients.
Always health conscious, they use only the best EVOO available and their Balsamic Vinegar base comes straight from Modena Italy. Come see Jana (she'll be onsite with us on Friday night, too!) and connect with La Vita Bella Olive Oil via Facebook and their website. |
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BEAN AND BUBB COFFEEWe're happy to welcome Bean and Bubb Coffee to the area! Specializing in event-related coffee and beverages, they will be onsite during our Pitmaster Showcase Event on Saturday making drinks to order!
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BELMONT FARMSGlenn and Chrissy Johnson started their farm in 2017 with an 800 lb Hamp-cross sow, intending to raise one litter a year for family and close friends. They quickly fell in love with their big Bluebelle and started their education and adventure of hog farming.
They were introduced to the Red Wattle hog and the amazing meat quality of heritage hogs, and now have a whole herd of Red Wattles and are actively breeding, not only to bring people the beautifully marbled meat of this sweet-tempered hog, but also to help rebuild their population on the critically endangered list. Belmont Farms has a handsome Hereford boar who they cross with the Wattles to shorten up the grow time for butcher hogs and still maintain the heritage meat quality. Their hogs live very naturally in large treed pens with plenty of room to root and be pigs. Chrissy and Glenn believe that happy, well cared for pork tastes best! Connect with Belmont Farms on Facebook. |
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ATHOL ORCHARDSAthol Orchards Antique Apple Farm & Bakery is located in the woods East of Athol, Idaho. Athol Orchards is a “Living History Farm” that is dedicated to growing historical varieties of apples, some varieties dating back 100-300 years. Owner Nikki Conley is sharing the historical importance of these apples and apples on the American landscape with the surrounding community through homeschool field trips, and annual events such as the Farm To Table event that is hosted by Kootenai County Fairgrounds every May. This is an event where over two thousand 5th grade students come to hear many farmers talk about their specialty as it pertains to the farm to table movement - the beef industry, dairy industry, small CSA farms, grains, and in Athol Orchards case, apples, the history of apples in America and the importance of grafting.
What ties Athol Orchards to the local food scene is what has become a local sensation, its “Farm-Crafted” Apple Cider Syrup aka Apple Pie In a Bottle. This product hit the Kootenai County Farmers market in the Spring of 2017 as a hunch and a gamble for Nikki and her family. In short of a year and a half the syrup has gone from a small “side offering” at the farmer’s market to a full-time production. The syrup is produced with a very short list of fine, natural ingredients. No preservatives, no corn syrup, gluten free and non-gmo. This makes the product highly desirable in the natural food market. It is now being sold in at least 26 food establishments from butcher shops to natural food grocers, feed stores such as North 40 Outfitters, locally owned grocery stores, specialty shops, restaurants and even ice cream shops such as Panhandle Cone & Coffee in Sandpoint, Idaho. Locally owned Hiro’s BBQ regularly features the syrup. Owner Andy Buffington masterfully features the syrup in his amazing smoked and grilled meat offerings such as pulled pork, “apple crack” ribs, and more. The syrup owes much of its success to its versatility and to the customers who’ve enjoyed elevating its humble beginnings as a breakfast syrup. This is one of many Athol Orchards “Farm-Crafted” products to come. Over the holiday season, customers enjoy the limited release of Athol Orchards Apple Cider Caramel. The Conley family has built a licensed kitchen and bakery space on their property to continue to produce the current products as well as the yet-to be released new line of Farm Crafted products as well as a fine menu of true farm to table pies featuring their apples, various other orchard fruit and pumpkins brought straight in from the field. Their pies are widely available for various markets, private customers, and fine food establishments. Connect with Athol Orchards on Facebook, Instagram and their website. |
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DR. PHIL BASS
Dr. Phil Bass earned his bachelor’s and master’s degree in animal science at California Polytechnic State University and his Ph.D. in Meat Science from Colorado State University.
Phil served as the Senior Meat Scientist for the Certified Angus Beef® brand for several years where he led educational programs, innovative beef carcass merchandising initiatives, and analyzed data for the betterment of the brand and beef community. Phil transitioned to a faculty position in the Animal, Veterinary and Food Sciences Department with the University of Idaho in 2017, where he teaches and focuses his research primarily on ways of improving beef carcass value and palatability through practical and applied means. Phil’s passion for meat animal carcass fabrication is shared in his hands-on technical meat science teaching among his students. Phil lives in Troy, Idaho, with his wife, two children, a couple of chickens, and a small non-profit herd of beef cattle. At From the Ashes 2022, join Dr. Phil during the Saturday Pitmaster Showcase at 1pm under the main tent for our first ever Education Station! Encounter the beef chuck and learn how beef barbeque is far more than just brisket! Observe the dynamics of how beef carcass anatomy influences the exciting cuts of the inner and outer shoulder as a beef chuck is cut right before your eyes. |