Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions

Saturday, March 31, 2018 — 7:00 pm

Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions
Wrecking Bar Brewpub
292 Moreland Ave NE Atlanta, GA 30307

Ticket Information

We're sorry! This event is no longer selling tickets in advance. Check below for more information.

Event Description

Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions

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!

1st
Toasted oat

Scallop crudo brined in a sauerkraut brine, scallop katsuobushi, fermented fresh yuzu aioli, pickled mushrooms

Sophisticated Man Table beer


2nd

Bourbon bread

Bresaola shavings, sourdough handkerchief pasta, fermented Ossobaw pork bolognese

Dubbel Bubble Dubbel

3rd
Caramelized onion bread

Sea Island pea miso aged beef

Wee Heavy Scotch Ale

4th
Buckwheat sourdough

Metka, fermented sour pickles, barrel aged mustard, spring bitter greens

Technological Ripeness DIPA

5th
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