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CATERINGW E D D I N G S | C O R P O R A T E | B I R T H D A Y S | C L U B S

We are Smoke 'n' Barrel. we treat food with the respect it deserves,delivering down to earth, delicious menus for yourspecial occasion. Mouth-watering slow-smoked meats, perfectlypaired sauces, and local seasonal produce are just the beginning... Hello,

Smoke 'n' Barrel Restaurant & Catering is the productof chefs Chris Geary and Cory Blackburn. The pair metin January 2017 while working in a café in theChristchurch CBD and began discussing their mutualpassion for traditional cooking and 'slow food'.Chris and his barrel smoker had been a regular fixtureat markets, festivals and events around Canterbury fora year, but he saw the potential for his slow-smokedmeats to go 'beyond the burger'. Cory, originally from the United States, knew just howto pair with the Texas-style meat. He begancomposing salads and sauces, forming the company'sfirst catering menu which made its debut at hiswedding to his wife, Renee, in 2018.Our PromiseAbout UsAn excellent and elevated BBQ experience for you andyour guests. The food at your celebration is important; it shouldn'tjust be good, it should be incredible. We select qualitymeats and ingredients and prepare them with care tocreate menus your guests will rave about.We've taken classic Texas BBQ up several notches,combining it with the best NZ products and thecreativity of our chefs to create flavours you won't findanywhere else.We work closely with you to ensure your whole eventruns smoothly, from planning your menu to providingprofessional and personable service on the day. excellentelevatedexperience

Cory's passion for food was sparked by a trip toGermany during his childhood where he had his firsttaste of restaurant life, working with Great Uncle Klausto prepare dinner for the family. Since then, Cory hasclocked up over 25 years of food experience, duringwhich time he gained qualifications in restaurantmanagement and culinary arts. He's done everythingfrom fine dining at a 100-year-old hotel in Denver toteaching cooking classes in Christchurch. He loves hiswork with Smoke 'n' Barrel because it allows him toshow how simple ingredients can become memorablefeasts with a little bit of creativity and care.A qualified chef, Chris traveled for five years, workingin restaurants and cafés in Australia and the UnitedKingdom before returning to Christchurch in 2009where he gained further experience in establishmentssuch as Alchemy (in the Christchurch Art Gallery) andone of Christchurch's best-known spots for a qualitycoffee fix, Luciano's. He loves working with people andis passionate about bringing his favourite style ofcooking to all kinds of occasions and events.Renee joined the team in 2017 along with herhusband, Cory. She brings with her experience inmarketing, events, finance and administration, as wellas a passion for the creative details that make eachevent unique and special. Renee is of onsite at yourevent as your point of contact, ensuring everythingruns smoothly, and managing any extra staff.Our Teamchef cory blackburnchef chris gearyrenee blackburnCory at the restaraunt

Meats are slow-smoked for up to 12 hours, managingthe temperature log by log before finishing with fruittrees for a final injection of flavour. Salads are built to stand alone using locallysourced, seasonal produce, but also pair perfectlywith the meat selection. Grazing tables are abundant with hand-made itemsand, along with our buffets, are beautifullypresented — staggered with lifts and decked outwith greenery, the way great food deserves to be served.Our Food

build-your-own canterbury pork shoulder and beef cheek sliders. served with mini pretzel rollsseedy slaw, x2 homemade sauces, pickles & crackling.canterbury pork shoulderbeef brisket1 x built salad2 x homemade saucespickles & cracklingfresh baked breadscanterbury pork shoulderbeef brisketcured & smoked akaroa salmon2 x built salads3 x homemade saucespickles & cracklingfresh baked breadscanterbury lamb forequarterbeef brisketcanterbury pork shouldercured & smoked akaroa salmon3 x built salads3x homemade saucespickles & cracklingfresh baked breadsMenu Optionsslider stationmenu onemenu twomenu three30405570Most of our menus aregluten free, with tastydairy free, vegetarian andvegan options availableupgrade any meat to lamb or beef cheek5price perpersonadd an extra built salad8backyard birthdayadd garlic lemon parmesan butter potatoes6

beautifully presented cornucopia withoptions of cured & smoked akaroa salmon,local cheeses, salamis, homemade dips,baked blue cheesecake with poachedpears, nuts, fruits, vegetable crudité andmore...served with a selection of finecrackers and fresh baked breads.Grazing TablesSweetspastry tarts stuffed with maple roasted nuts,soaked in a bourbon maple syrup, topped withvanilla crème pâtissière & citrus-poached pearSalad Examplesras-el-hanout roasted kumara, quinoa,fried ginger, toasted peanuts, lemon datecoconut cream, pickled cranberry, sage, toastedcoconut, coriandermiso-roasted potato, brown rice, roasted courgette,charred onion and broccoli, toasted seeds,tomato, fried chilli and garlic, smoked lemonyoghurt, fresh greensginger charred carrots, roasted red cabbage, brown rice, toasted peanuts, soy sesame vinaigrette, fresh spring onion and greenspickled beetroot, pearl couscous, mustard seed, shaved fennel, toasted hazelnut, turmeric yoghurt, fresh mintblack bean, lemon rice, cumin roasted cabbage,avocado, pickled red onion, fried chilliand garlic, coriander, toasted almonds, fresh greensmaple-nut custard tartletschocolate fudge polenta browniebourbon baconchocolate chip cookie567Salads vary depending onthe season andavailability of produceGF20fromprice perperson

Compostable plates, cutlery and serviettesAll servingware and buffet/grazing table greenery & lifts2 staff (buffets up to 80pax)Travel within ChristchurchSet up and clean upDinner crockery and cutleryFamily style serviceTravel outside of ChristchurchAdditional staff for large eventsBridal Box A deposit of 25% is required to secure your preferreddate. The remainder is due no later than 14 days prior toyour event.Cancellation within 60 days of the event will generallyforfeit the deposit. Deposits may be transferrable toanother date. Completed booking confirmation form and final guestcount no later than 21 days prior to your event. If youneed to increase your guest count within this timeframe,we will make every effort to accommodate your request. Still looking for help with planning or running yourevent? Ask us about vendors and venues we’ve workedwith in the past — we’re happy to pass on our top picks.Next Stepsinclusionsextrasdeposit procedurecancellation procedureour requirementsour recommendations5100.95POA100price per personprice per personprice per kmonly available as grazing table add-onmaple-nut custard tartlets

We had our X-mas party and they did a great job! Thefood was outstanding. Beautifully presented, delicious;Akaroa salmon, smoked pork and lamb, amazing saladsand dressings...as well as GF. All very yummy! — LyndaTestimonialsThank you very much for putting on such a wonderfulspread for our wedding. We didn't make it easy for you,but you out-did yourselves. We are really excited youcould come back and cater our one year party — Timothy & JennyThank you so much for the beautiful food you made forour wedding! So many of our friends and familycomplimented the food and we absolutely loved it. Pleasepass on a huge thank you to all your team as well for theirhelp and professionalism. You guys are the best! — Rach & Aaron

ContactChef Corycatering@smokenbarrel.com022 018 0036www.smokenbarrel.com@smokenbarrelnz