It is prime outdoor barbecue season, and Vincent’s in Kendall Square has a hot night of seasonal eats planned for Thursday, July 28th. Reserve a spot now for a six-course Summer Barbecue Chef’s Dinner with some tasty, smoky treats from chef Philip Nacron and crew like Smoked Texas Style Duck Sausage and Duck Breast with baked beans, crispy onions and a biscuit; and Smoked Zucchini with bbq sauce and broccoli slaw. All that bbq goodness is a perfect match for a couple of Blood Orange Sangrias (dry rosé, blood orange, Aperol, salt) — so good you should spring for a pitcher. Or you can go for the optional beverage pairing that will be available. Plus, finish out the meal with fresh peach cobbler with buttermilk ice cream. A sample menu is below (subject to change). And vegetarians, it’s not all about meat; there’s a place at the grill for you too — just let the restaurant know a week in advance by calling 617.314.7297. Reserve a spot here; seatings are at 7:00 and 7:30pm. Dinner is $75 per person and includes the food (drinks, tax and tip are extra). Payment will be accepted on-site on the day of the event.

Summer Barbecue Chef’s Dinner Sample Menu (subject to change)

Smoked Zucchini with bbq sauce and broccoli slaw
Scallop Crudo with Texas Caviar
Pig Head & Tail with cucumber salad & giardiniera
Farm Vegetable Salad with buttermilk dressing and cornbread crouton
Smoked Texas Style Duck Sausage & Duck Breast with baked beans, crispy onions, biscuit
Peach Cobbler with buttermilk ice cream