The patio season is in full swing in Northeast Ohio and chefs like Ben Bebenroth over at Spice Kitchen are finding every excuse in the book to move culinary operations out of the restaurant and under the clear blue skies. Last week he and his crew kicked off Pig + Whiskey Wednesdays, which is pretty darn self-explanatory, but we’ll flush out the details.

Every Wednesday through August 31 (weather permitting, natch) Bebenroth and his chef Josh Woo fire up the smoker and cook up a mess of barbecue. The items vary based on whim and weather, says Bebenroth.

“It changes every week, but it’s pig-inspired,” he says. “We’ve done sausages, sliders, ribs, picnic food, Vietnamese street food… Whatever strikes our fancy.”

There’s always a seasonal whiskey cocktail or two to wash it all down.

“The cocktail is driven by our fresh botanicals and herbs,” he says. “Last week we ran a mint julep because the mint is coming up like gangbusters.”

The event runs from 5 to 10 p.m. and they’ll be live music at some of the future dates. No reservations required.

This article appears in Jun 1-7, 2016.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

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