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On March 31st, Brooklyn-based Chef Zachary Golper and Wrecking Bar Brewpub Executive Chef Terry Koval will be hosting "Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions."
The event will explore the gastronomic benefits of extended fermentation in meats, breads, and beer, and the importance of supporting the agricultural relationship between grain farming and animal husbandry. Guests will enjoy a 5-course meal featuring pairings of fermented meats and breads, including Bourbon Bread and Bacon-infused Pane Dolce, along with complementary brews from Wrecking Bar Brewpub.
Check out the menu for our event Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions!
Scallop crudo brined in a sauerkraut brine, scallop katsuobushi, fermented fresh yuzu aioli, pickled mushrooms
Sophisticated Man Table beer
Bresaola shavings, sourdough handkerchief pasta, fermented Ossobaw pork bolognese
Dubbel Bubble Dubbel
Caramelized onion bread
Sea Island pea miso aged beef
Wee Heavy Scotch Ale
Metka, fermented sour pickles, barrel aged mustard, spring bitter greens
Technological Ripeness DIPA
Bacon infused pane dulce
Shaved Foie Gras torchon, strawberry, fermented buttermilk, Thai basil
Bourbon Barrel Aged Maple Bacon Imperial Milk Stout and
Boysen the Yard Milkshake IPA