J-School Barbecue Bash    [Print This Page] Time: 6 p.m. Date: Wednesday, Sept. 10 Place: Mizzou Arena SOLD OUT Amy Mills Tunnicliffe, BJ '86, stands with her father, Mike Mills, by one the many awards he has won for his barbecue. The trophy reads "World Grand Champions 1994." The MU Concert Jazz Band The J-School Barbecue Bash officially kicks off the centennial/dedication celebration with a tasting menu of barbecue by Grand World Champion pitmaster Mike Mills. Affectionately known as "The Legend" in the world of barbecue, he is the father of Amy Mills Tunnicliffe, BJ '86. Join friends old and new for this hearty welcome, which will include plenty of home-cooked side dishes, vegetarian entrees and desserts. The MU Concert Jazz Band will play during the J-School Barbecue Bash. It is the flagship ensemble of the MU Jazz Performance program, directed by Assistant Professor Douglas J. Leibinger. The quality of past performances has resulted in outstanding ensemble and outstanding soloist awards at the prestigious Notre Dame, Wichita, North Texas, and Elmhurst Collegiate Jazz Festivals. Each year prominent jazz artists work and perform with the students. Their repertoire consists of the finest classic and contemporary professional big band charts available. [News Release Available] Barbecue Bash Menu Featuring the following specialty barbecue from 17th Street Bar & Grill and Mike Mills, otherwise known as The Legend of barbecue, and father of Amy Mills Tunnicliffe, BJ '86: Apple City Barbecue Grand World Champion Ribs Smoked Pork Butt with Rolls for Sandwiches 17th Street's Tangy Pit Beans Other Items Shredded Smoked Chicken with Freshly Baked Silver Dollar Rolls and Assorted Barbecue Sauces Ozark Mountain Buttermilk Pan-Fried Trout with Pecan Butter Roasted Autumn Vegetable Pot Pie (Vegetarian) Vinegar-Based Cole Slaw Tequila Lime Marinated Fresh Fruit Salad in Carved Watermelon Bowls Vegetarian Cobb Salad Display with Country Mustard Dressing, Ranch Dressing and an Herb Vinaigrette Roasted Garlic and Dijon Potato Salad Macaroni and Cheese Au Gratin Southwest Style Corn with Peppers and Baby Lima Beans Whole Missouri Apples Offered with Caramel Sauce and Chopped Nuts Cornbread Muffins and Buttermilk Biscuits with Whipped Butter, Honey and Hot Sauce Desserts Tiger Stripe Ice Cream Ozark Mountain Bread Pudding Turtle Cheesecake Bites Banana Cream Pudding Lemon Bars Beverages Freshly Brewed Coffee and Decaffeinated Coffee Iced Tea and Iced Water Cash Bar Culinary Team Leaders: Recipes for Mike Mills' specialty items are available in the book Peace, Love and Barbecue: Recipes, Secrets, Tall Tales and Outright Lies from the Legends of Barbecue. Written by Mike and Amy, the book includes an introduction by Jeffrey Steingarten, culinary columnist for Vogue magazine. Sarah Copeland Recipe Developer Food Network Sarah Copeland, BJ '99, has melded journalism and culinary arts in her unique career as a recipe developer for the Food Network in New York City and as a contributor to culinary projects across the country. After graduation, she worked in New York editing photos for Glamour magazine and O, the Oprah Magazine. In 2000, Copeland enrolled in The Institute for Culinary Education and began working as a recipe tester and assistant food stylist for magazines such as Redbook and Food & Wine. Her varied experience includes working at a chateau and cooking school in Provence, France; as a private chef in St. Tropez, France; and as a pastry cook at Daniel Boulud's three-star restaurant Café Boulud in New York. At The Food Network, Copeland hosts a food blog where she chronicles her food favorites and finds. She has worked on many projects throughout her career, including contributing to the cookbook How to Boil Water, working on Iron Chef America, and developing recipes and articles for Rachael Ray Magazine, Saveur, Artful Living magazines and others. Copeland has won several awards, including the Julia Child Award from the International Association of Culinary Professionals and the Women Chefs and Restaurateurs Award for Food Journalism. In 2006, she won the William R. Burleigh Award for Distinguished Community Service for her volunteerism with Share our Strength, a national hunger-relief organization. Daniel M. Pliska, C.E.C. Executive Chef University Club Daniel Pliska is the executive chef for the University Club of Missouri and University Catering. He directs a kitchen staff of 25 to 30 in the Reynolds Alumni Center, where he has worked since 1998. Pliska has trained and worked in cooking and pastry at first-class hotel and restaurant kitchens in Washington, D.C.; Dusseldorf, Germany; and New Orleans. His 30-year career in the culinary field has included 15 years as an executive chef in private clubs and hotels. He is a certified executive chef with both the Club Corporation of America and the American Culinary Federation (ACF), where he has won 10 awards and medals in cooking and pastry. Locally, Pliska has won the Iron Chef Final Showdown and was a finalist in the AgriMissouri Culinary competition and the Parade of Taste in Kansas City. In 2006, he was asked to prepare the dessert and chocolate course for the prestigious American Academy of Chefs dinner in St. Louis. Pliska has authored more than 20 articles on culinary and pastry arts for the National Culinary Review, Club Management, Pastry Arts and Design and Columbia Home magazine. He is a member of the American Culinary Federation Central Missouri Chapter and the International Association of Culinary Professionals. Close Window