Equus Restaurant chef/owner Dean Corbett and Dr. BBQ have the cure for the summertime blues: a barbecue and wine tasting on Wednesday, August 5. Chef Dean Corbett and his culinary team have been busy creating a variety of special barbecue sauces for several different kinds of meat along with red Zinfandel wine pairings. Guests will be able to try each by visiting the tasting stations set up in Jack’s Lounge’s private dining room 5:30 to 8 p.m. Ray Lampe, better known as Dr. BBQ and spokes chef for The Big Green Egg Grill and Smoker, will be making a guest appearance at the event. The cost for the tasting is $35 in advance or $40 at the door, inclusive of tax and tip. Tickets can be purchased at Equus Restaurant or Jack’s Lounge located at 122 Sears Ave. Equus Restaurant and Jack’s Lounge will remain open, serving their regular menus.

“Barbecuing in the summer is just good old fashioned tradition,” said Corbett. “We’ve got a few sauces that have that traditional sweet and tangy finish. We also have been experimenting with fruit and peppers to create some really unique flavors. Our good friend Dr. BBQ is going to join us as we slather these sauces on everything from ribs to mutton.”

As spokes chef for The Big Green Egg Grill and Smoker Dr. BBQ is well known for his grilling expertise. He has published four barbecue cookbooks and is currently working on the fifth. He has appeared on Food Network, E!, CNN and other television networks as well as being featured in Life Magazine and People Magazine. He is presently the executive chef at Southern Hospitality barbecue restaurant in New York.

Each of the tastings will be paired with featured Zinfandels such as Sin Zin from Alexander Valley; Earth, Zin and Fire Zinfandel from Lodi; Sanctuary Zinfandel; Four Vines selections including “the Maverick” from Amador County and “the Biker” from Paso Robles and their Old Vine Zinfandel.

“Zinfandel is a great wine for barbecue because it is bold and spicy,” said Equus wine director Carrie Crouch. “This event is really about showcasing the sauce and the wine.”