Catawba Brewing Co. – PCG Chefs: A Collaboration Dinner

Join us for an evening of delectable craft beers from Catawba Brewery paired with sumptuous food from eight great chefs in our community. Proceeds will benefit the Piedmont Culinary Guild.

Beginning at 5:00 PM, enjoy the folk music sounds of Turpentine Shine while touring Catawba Brewing’s brewhouse with the specialty brewers. Be seated at six o’clock for six savory courses and two sweet courses, each specially paired with a North Carolina, family made craft beer from Catawba Brewing. Taste the richness and freshness of flavors from our local farms, fields, and forests.

Menu

Passed Hors D’oeuvres

Pairing: White Zombie White Ale

First Course

Chef Matt Martin / FreshList
North Carolina Biscuit Trio – Carolina Ground Flour Biscuit, Bush ‘N Vine Butterkin Butter, Bush ‘N Vine Strawberry Sorghum Jam With Strongbird Farms Peanuts, Barbee Farm Sweet Potato Country “Yam”
Pairing: Farmer Ted’s Cream Ale

Second Course

Chef Blair Cannon / Forsyth Country Club
Peach Wood Cold Smoked Hamachi – Oaked Tangerine Sour Sorbetto, Lacto Fermented Harmony Ridge Asian Pear, Charred Jalapeno, Leche De Tigre “Consommé”, Fair Share Farm Breakfast Radish
Pairing: Tangerine Sour & Spicy Margarita Gose

Third Course

Chef Alex Verica / The Stanley
“Beets in Textures” – Orange, Crème Fraiche, Parsley, Beer Bubbles.
Pairing: Drum Circle Hazy Ipa

Fourth Course

Chef Daniel Wheeler / Highland Avenue
Joyce Farms Crispy Skin Chicken Galantine – Chicken Liver Mousse, Bearded Farmer Collards, Wike Farm Apple Butter Mustard, Wike Farm Apple Fennel Slaw, Ciabatta Toast
Pairing: Brut Ipa

Fifth Course

Chef Philip Platoni / Southminster
“Shepherd’s Pie” – Herb Crusted Lamb Loin, Barbee Farm Sweet Potato Boulangère, Smith Family Farm Carrot Puree, Charred Pearl Onion, Jubilee Farm Black Garlic Demi-Glace, Lucky Leaf Pea Tendrils
Pairing: Brown Bear Brown Ale

Sixth Course

Chef Travis Myers / Willows Bistro
Braised Pork Shank Risotto
Pairing: King Don’s Imperial Pumpkin Ale

Seventh Course

Chef Laney Parrish / 300 East
Chestnut Blondie – Mai’s Farm Purple Sweet Potato Purée, Carolina Ground Whole Wheat Graham Crisp, Smoked Honey Marshmallow, Bittersweet Chocolate-Honey Sauce
Pairing: Rei S’mores Golden Stout

Eighth Course

Chef Jossie Lukacik / Sweet Affairs
Chocolate & Coffee Mignardise – Chocolate Espresso Cake Truffle, Coffee Ganache Macaron, Brownie Mousse Cake, Chocolate Caramel
Pairing: Barrel Aged Barleywine

Cost

$80.00 / person (+fee)

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