Chef Elliot Moss and Burial Beer team up for beer dinner at MG Road

Announcement from Burial Beer:

This Wednesday, February 4  we are collaborating with Chef Elliott Moss (of Punk Wok, currently of Thunderbird and of the future Buxton Hall Barbecue) on a beer dinner at MG Road. Promo Poster is attached as well!

MG Road is located at 19 Wall Street in Downtown Asheville.

Here is what we have in store. 6 beers. 5 courses.

Cocktail hour starts at 6PM with a special sour release from Burial Beer Co. poured in our logo stemware for the guests to keep.

7PM Dinner Time with 5 amazing courses paired with 5 Burial Beer Co. beers.

Menu:

1^{st Course}

Beer Cheese Soup with smoked chicken wing, celery, sumac and rye bread crumbs

Beer Pairing: Scythe Rye IPA brewed with Riverbend Malthouse Rye and dry hopped with Mosaic hops

2^{nd Course}

Roasted Turnip Triangoli- cured butter vinaigrette, braised cabbage, carrot, fermented bean and black beet mustard

Beer Pairing: Pollination Honey Saison brewed with wildflower honey, French Aramis hops and a medley of herbs including chamomile, elderflower, passionflower, hibiscus, rose hips, rose petals and lavender.

3^{rd Course}

Artic Char- hand pulled spent grain noodles, pickled crab, crab roe cream with a thai basil lemongrass broth

Beer Pairing: Millstone White IPA brewed with thai basil and dry hopped with Citra hops

4^{th Course}

Smoked Knackwurst- braised barley, charred pasrnip, malt-glazed oyster mushroom with beer grain pickled celeriac

Beer Pairing: Haysaw Saison brewed with Belgian Caramel malts, local, Riverbend Malthouse Wheat and Saaz hops to forge a perfect bouquet of fruity esters and farm-fresh aroma with a hint of lemon.

5^th dessert

TBA

Beer Pairing: Bolo Coconut Brown brewed with 50lbs of toasted coconut

Reservations are filling up and seating is limited. $65/person not including tax or gratuity. To make your reservation visit:

www.burialdinner.splashthat.com