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Newspaper Archive of
Shelton Mason County Journal
Shelton, Washington
November 10, 2016     Shelton Mason County Journal
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November 10, 2016
 
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Thursday, Nov. 10, 2016 -Shelton-Mason County Journal- Page A-15 New food truck latest venture for "hog" BBQ By BRIANNA LOPER brianna @masoncoun com During its first few years of business, High on the Hog BBQ has evolved more than either owner could have dreamed. In four years, the barbecue joint has gone from a small catering business to a multi-location restaurant. High on the Hog BBQ opened a con- cessions-style booth at the Ridge Mo- torsport Park during the summer and last week, opened its winter location -- a new semi-permanent food truck on state Route 3. The new food truck is located at 5960 state Route 3, next to Deer Creek Landscape Supply. The new location, dubbed the Smokehouse, is open from 10 a.m. to 7 p.m. every day, and also sells deli items such as smoked cheese and specialty meats. Roommates Sarah Edenstrom and Michael Bell co-own and operate the barbecue joint. They met about six years ago when both moved to Mason County and be- came roommates. They soon discovered they both had a love for food. Each of the owners credits the oth- er's skills behind the counter for the business' success. "Sarah's really taken it to heart," Bell said. "I brought the main stuff, because I knew the science of making the cheese and meats, but she really understands good food." Edenstrom grew up cooking for her f a nily and worked for several cater- ing companies. After graduating high school, she worked as a wine and beer steward, cultivating beverages and specialty foods for grocery stores. She eventually moved into working catering events, where she was respon- sible for pairing the proper wine with the chefs meal. "I've been around food since I was 11," Edenstrom said. "Cooking it, pair- ing it, serving it." She added that she'd often host din- ner parties; she'd know there would be 25 guests, but she'd cook for 100. Bell has a background in nutrition and engineering, but for the past 30 years, he's been barbecuing as a hobby. Call For Details and Pricing to Other Areas www.kennedycreekquarry.com Sarah Edenstrom and Michael a semi-permanent location on Bell co-own and operate High on the Hog BBQ, which is state Route 3. Journal photo by Brianna Loper now open for the winter in He entered competitions while living in North Carolina, winning 13 grand champion awards for his ribs, chicken and brisket. The two began combining talents more than four years ago, opening a small catering business on the side. However, the business took off, and after the first year, the Ridge Motors- ports Park asked High on the Hog to take up seasonal summer residence, Bell said. After a successful summer working in a temporary residence, the Ridge built a concession stand-style facility for the barbecue joint to work out of for the summer. Al r the summer ended this year in late October, Edenstrom said the two needed something to fill their time. The co-owners took their food truck to their new spot on state Route 3, set- ting up tents and a smoker for a semi- permanent location. They hosted a grand opening Oct. 31, smoking a full pig. The Smokehouse hosts a full menu as well as a deli section, which, in addi- tion to smoked meats and cheeses, sells locally made goods such as Ila's jam from Hoodsport. Saturday afternoons are unique days, when the owners plan to host a specialty menu. In past weeks, they've cooked up racks of ribs. Bell said he hopes the location will also be a spot for live music in the fu- ture. "Where I come from, barbecue is as much about an event as it is about the food," he said. HOW THEY DID IT Edenstrom said what sets High on the Hog apart is the owners' own di- etary restrictions. Edenstrom is gluten-free and Bell has a ketogenic, or carb-free, diet. "It's almost impossible to go out to eat anywhere," Edenstrom said. So the two based their restaurant model on their own restrictions. All the food is gluten-free until customers add a bun or noodles, and everything is made from scratch. Edenstrom said she even makes glu- ten-free cornbread. The owners make everything from scratch, Bell said, and also buy fresh meat. "We're really conscientious of what we're feeding people," he said. High on the Hog still caters, but mostly for smaller events that don't require a catering staff. However, the owners are content to keep grow- ing their barbecue joint -- Edenstrom added that the restaurant is looking for seasonal help. The co-owners plan to keep the state Route 3 location open next summer when they move back into the conces- sions stand at the Ridge. "We have growth plans for this place," Bell said, gesturing around. How is your auto parts store experience? WE HAVE EXPERIENCE. Matt Roberts, Shelton Manager 25 years experience.