Sparkys Roadside Barbecue has been serving delicious barbecue since 2010. Chef- proprietors, Kevin Kehoe and Hans Seitz are Sparky and Sparky, two chefs who love great barbecue and good times. They have a simple philosophy, to make the best barbecue out of the best ingredients and ask you to you take time out of your day, sit back and enjoy it.
1987 -"Kevin and Hans met in Miami while working under Chef Michael Moran at a restaurant called Whos in the Grove. This is where Sparky was born, a nickname that has endured through their twenty plus year friendship. Both trained chefs, Kevin at the Culinary Institute of America (CIA) and several signature restaurants in New York City, Hans at his fathers landmark fine dining restaurant, The Arch Restaurant in Brewster, New York and the School of Hard Knocks, became interested (read fixated) in the method of cooking called barbecue one summer. They both started an academic study of barbecue (read obsessive preoccupation developing into the psychological disorder known as barbecue on the brain) which turned into Sparkys Roadside Barbecue.
Today - Sparkys Roadside Barbecue serves great barbecue without provenance other than Kevin and Hans backyard. Tipping their hats to several American styles of regional barbecue they still hold true to their own original rubs and seven different sauces. They believe that sauce should be an afterthought and that their barbecue is perfectly delicious straight out of the pit. They both ask that you, take time out of your day, come down to the restaurant, sit back and enjoy a precious few moments eating great barbecue.

Learn More About Kevin Kehoe

What is your earliest memory involving food or wine?
Has to be when my Dad would take us to an Italian Restaurant in Huntington, Long Island called Broncato's. They had the most succulent clams EVER!! You know, with the Breadcrumbs all soggy with garlic, white wine and clam juice, sopping it all up with fresh crispy Italian rolls, fighting with my siblings to get the last of it. Pure Deliciousness!!

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
All the controlled chaos is my favorite part. it's like in the kitchen on a Saturday night and the ticket machine is going crazy, Love it!!

If this is your first year participating in SOBEWFF, what are you most looking forward to?
Second time for us at this event and so grateful for the invitation. looking forward to seeing all the familiar faces.

If you could cook with anyone in the world, who would it be?
Wolfgang Puck

I never leave home without my: