Presented by (and benefiting) the Southern Appalachian Highlands Conservancy, an upcoming culinary event, “From Barrel to Brewhouse,” offers the delicacies of chef William Dissen of The Market Place with beverage pairings by Catawba Brewing Co. and West Virginia’s Appalachian Spirits. The event takes place at the brewery on Wednesday, Aug. 19, at 6 p.m.
The evening’s menu is as follows:
1st Course
Sunburst Trout Crudo, ruby grapefruit, toasted hazelnuts, popped sorghum,
charred shishitos, radish, evoo
paired with
Smooth Negroni Cocktail
2nd Course
Roasted Cherry Panzanella, cornbread croutons, heirloom tomatoes,
farmstead cheese, charred shallots, sherry vinaigrette
paired with
Gin Barrel Aged White Zombie Belgian White Beer
3rd Course
Tennessee Ham Wrapped Peaches, buratta, toast hazelnuts, bourbon barrel maple
paired with
Contradiction Barrel Aged Hooligan Scotch Ale
4th Course
Stout Braised Beef Short Ribs, Celery Root Fondu, Scallion, Peanuts
paired with
Bourbon Barrel Aged Black Dome Stout
Dessert
Blackberry Crisp, lemon curd, almond crumble, creme fraiche
paired with
The Revolver Cocktail
More information from organizers:
The best of craft beer looks a lot like brewing in 1920. A century ago, beer was stored in wood barrels.Then, soon after Prohibition, came stainless-steel tanks, and wood disappeared from the brewer’s tool kit. But barrels are back in the brewhouse! Catawba turned to wood aging sixteen years ago, mainly as an efficiency measure. Brewer Scott Pyatt started using bourbon barrels to complete the beer fermentation process in Catawba’s brewhouse, and discovered a love for the rich taste of barrel aged beer. The Barrel program has grown under Kevin Sondey’s management until finally, it required its own specialty brew line at 32 Banks Avenue on the South Slope of Downtown Asheville.
Catawba is hosting an evening to celebrate the stuff of legends. “From Barrel to Brewhouse” will be hosted in Catawba’s beautiful Rickhouse. Enjoy a 5 Course Dinner with Beverage Pairings small batch Appalachian Spirits and Catawba Brewing prepared by Chef William Dissen.
Special Guests from West Virginia who make patiently crafted Appalachian Spirits will be present to introduce the infancy of spirits, and how they are affected by oak barrels.
“From Barrel To Brewhouse” benefits Southern Appalachian Highlands Conservancy.
Join us for a very special evening under the crystal chandeliers at Catawba Brewing on Buxton Avenue Wednesday, August 19 at 6:00 pm.
Tickets can be reserved through mary@catawbabrewing.com for $85.00 per person tax and gratuity not included
or follow the link here. Ticket price includes a Brewhouse Tour.
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