Kyle McKinney on Savory Desserts; Franklin Alumnus in Brooklyn; Hops & Grain's Anniversary

SOUTH LAMAR — Barley Swine pastry chef Kyle McKinney discusses his use of savory elements in his desserts with Plate Online. He calls his "grilled foie gras, sage-rosemary and duck fat funnel cake with butternut squash ice cream and chili-walnut butter" one of his most creative desserts, but has trouble deciding, because the man is just that crazy. His kitchen pet peeves include "whistling." [Plate Online]

NEW YORK CI-TAY — Franklin Barbecue alumnus John Avila is the pitmaster at the new barbecue joint Morgan's Brooklyn Barbecue. The vibe is Texas-y as all get-out, and offerings include brisket and sausage. Only open two weeks, Morgan's is already "drawing huge crowds at night." Wait a minute - at night? Everyone knows Texas-style barbecue tastes best when starving and sleep-deprived from having gotten in line at seven on a Saturday. [Eater NY]

EAST SIXTH — Hops & Grain will be celebrating their second anniversary this Sunday, October 6 from noon to 6pm. They will have many beers for sampling, live music, and attendees get a "sweet" souvenir glass, if you are into that kind of thing. Tickets are $20 and can be purchased here. [Eaterwire]