Truro Center for the Arts at Castle Hill is proud to present an amazing dinner with Master Smoker David Grayson and Master Chef and Author Mark Bittman.

David & Patricia Grayson will host the annual “Get Roasted & Smoked” with Mark Bittman at the beautiful Pamet Yacht Club. There will be Wellfleet Oysters, Ballston Brisket and Ryder Ribs; with recipes by Grayson and Bittman himself. Vegetarian guests will enjoy delicious fare by Provincetown-based Cosmos Catering, one of the Cape’s premier caterers.

Tickets are limited to 50 seats, in accordance with MA Covid-19 guidelines, for this summer favorite, so advanced reservation is a must. 

Included with purchase: a copy of Mark Bittman’s new book, “Animal, Vegetable, Junk” as well as entrance to Mark Bittman and Doc Willoughby’s discussion about the book, which will take place at Edgewood Farm on July 14 (the evening before the dinner)

This event is currently sold out! If you would like to be placed on the waitlist, please fill out the form below.

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia University’s Mailman School of Public Health. Throughout his career Bittman has strived for the same goal: to make the food, in all its aspects, understandable.

David Grayson- When not working on Wall Street, David has been actively barbecuing meats for over 15 years. The typical barbecue master specializes in brisket, ribs, chicken and pork butt. A 14lb. brisket may be smoked for over 12 hours before it is ready to eat. David cooks in a Backwoods "Fat boy" smoker that he had custom built in Shreveport, Louisiana and shipped to Truro. He has attended barbecue schools throughout the United States. He has studied with Ed Roith of the Kansas City Barbecue Society, Paul Kirk who has won over 500 competitions and Johnny Trigg, the "Godfather of Barbecue". David is also a certified barbecue judge and a member of the Kansas City Barbecue Society and the New England Barbecue Society. His meat is shipped from McGonigles Market in Kansas City, Missouri.