Thursday, March 31, 2011

Menu for Sunday's Wolverine Beer Dinner Finalized

Meet Wolverine owners Matt Roy and E.T. Crowe and
brewmaster Oliver Roberts at the April "Beer Bellies" dinner.

Going to Wolverine State Brewing's "Beer Bellies" dinner this Sunday?  You may be interested to know that Marcello Grasso and Emil Boch of From the Hearth Food have finalized the "Southern style" menu for the event, which will be hosted by the Wolverine crew and emceed by Michigan Beer Guide publisher Rex Halfpenny. And just to be more authentically Southern, the pitchers and plates will be passed family-style.  Without further ado:

Cheddar and Chive Beignets
Prawns Brined in Drag Me To Helles (Maibock)
Pastoral Winter Wheat Lager

First Course
Blackeyed Peas and Collard Greens
District 16 Vienna Amber Lager

Second Course
Green Thumb Cornbred and Mac 'N' Cheese with Butternut Squash
Gulo Gulo Northwest Lager

Third Course
Wolverine Beer Battered Spicy Fried Chicken
Wolverine Premium Lager or Wolverine Dark Lager

Fourth Course
Teenage Mutatnt Ninja Porter Braised BBQ Beef Brisket
Wolverine Premium Lager or Wolverine Dark Lager

Peach Bread Pudding with Pecan Cream Sauce
Teenage Mutant Ninja Porter

Haven't gotten your tickets yet? Better hurry — they are almost gone. Drop by the tap room at 2019 W. Stadium or call 734-369-2990 to reserve your spot.

1 comment:

  1. I absolutely cannot wait for this! I'm so happy that it is beef and chicken so I can eat it (many of these dinners are pork based)
    I had better do some Jazzercise that day :)