Event

Pre-Paddy's Black Raven Brewer's Dinner

6 pm--Happy Hour Social--Meet the Brewers, starter pint and snacks
7 pm--Seated dinner with matching beers for each course

MENU
First Course:
Salt-cod fritters with garlic aioli and radish-celeriac salad along with a family-style green salad to share
Second Course:
Wood oven roasted pork loin and braised-beer belly & shoulder
Roasted carrots and sauerkraut
Family-style slow-baked heirloom beans and warm flatbread to share
Third Course:
Chocolate ricotta cake with hazelnuts and stout syrup
(Vegetarian option available with advanced request)

ADVANCE PURCHASE ONLY
Reservations can be made directly through the Grange by credit card or BPT

FOOD and BREW ALCHEMISTS:
Matt "Skinny" Roberts, Brewer and Special Projects Coordinator at Black Raven. Skinny has been brewing with Black Raven for 2.5 years, currently managing the barrel program, and r&d. Prior to the Raven he learned brewing, on the job, in Houston for 3 years. Before brewing he spent almost 8 years in the coffee world and 4 in and out of various kitchens. Now he prefers simply to bbq and smoke meat for friends with some of the tasty beverages he helps create.

Michael Tsai, Chef at the Grange
Originally trained in France in the classical techniques, Michael has since cooked in many different sorts of restaurants on both coasts, but his most valuable education came through his six years spent at Camino in Oakland, CA. It was there, ultimately as co-chef with owner Russell Moore, that he truly developed an appreciation and fondness for an honest cooking style that embodies both lightness and depth, focusing on vegetables and locally sourced ingredients.

Having grown up in small-town southern Taiwan, Michael is often nostalgic for the bright smells and rich flavors that take him back to his grandparents' kitchen and the food carts that lined the local streets. He is happy to let these early influences sneak back into the food that he makes. This year, Michael will be growing a wide variety of East Asian vegetables on a half acre that he is leasing from Goose and Gander Farm.