We have been wanting to do a collaboration withe the folks at Right Brain Brewery for over a year. It finally happened!
On April 11, Epicure and crew invaded the brewery and catered a 5 course meal for about 75 diners.
We worked to source the vast majority of the food locally as well as incorporate as much beer in the menu as possible. The brats were steamed in beer. There was beer in the salad dressing. The pork was marinated in beer, braised in beer, and served with a beer glaze. The ginger cake was made with stout and served with a stout coulis. All in all, 9 beers went into the production and service of the food.
The feedback from the dinner has been remarkable. Look for more events with Right Brain and Epicure in the future!
Thanks again to Brian Confer of Studio B Photography for the images below:
Let the fun begin....
Leelanau Cheese Raclette, Grassfields Gouda, Maxbauer's German White and Smoked Brats, Saskatoon Compote and housemade local asparagus pickle.
Andy and I plating salad as Kristin Karam of K2 Edibles and Events and Sarah Lutz of the Saskatoon Project Midwest look on....
Salad Supplies...
Wicked Garden Beet Wheat and local spinach, radish and red onion salad with Mustard-Honey Belgian Vinaigrette
More beer= more flavor
Pork on the grill
Waltzing Matilda Rye Amber Ale and beer-braised local pork shoulder with Michigan white beans
Altar of Heaven Ginger IPA with triple molasses cake, ginger whipped cream and stout coulis
We love any excuse to use torches. In this shot we are bruleeing some Lincoln Log Aged Goat Cheese from Zingerman's Creamery in Ann Arbor.
Bruleed Aged Goat Cheese with a housemade truffle and local wildflower honey. This course was served with Fat Lad Imperial Oatmeal Stout.
A wide shot of the Brewery
L to R: Brewmaster John Neidermaier, Right Brain Owner Russ Springsteen, Chef/Owner of Epicure Catering Andy Schudlich, and myself.
