CELEBRATING CRAFT BREWS, GOOD MUSIC & GREAT FRIENDS

BREWER’S DINNER

BREWER’S DINNER
Friday, February 7  |  7:00 p.m. – 10:00 p.m.
Grand Traverse Resort & Spa
Governors’ Hall

Fred
Guided by Beervangelist Fred Bueltmann. Fred’s book, Beervangelist’s Guide to the Galaxy, will be available for purchase at the Brewer’s Dinner and at the Traverse City Winter Microbrew & Music Festival.

Grand Traverse Resort and Spa will host a Brewer’s Dinner in the Resort’s Governors’ Hall the Friday evening before the Winter Microbrew & Music Festival.

The dinner will be guided by Beervangelist Fred Bueltmann and will feature brewers or brewery ambassadors, 11 small plates paired with 11 4oz beer samples, and live music with PitchBlak Brass Band. Additional drink and dinner tickets will be available for purchase.

 

 

GT-RESORT
This dinner is included with the Grand Traverse Resort & Spa’s 2-Night Winter Microbrew & Music Festival package. The event is open to all Resort guests and the public.

Tickets are available for $65 per person. Call 231-534-6000 or visit their website for details.

 

Beer and food list announced:

North Peak’s Old Mission Brewery Community Series #1 “Aztec Stout” paired with Beef Brisket
Dry rubbed and slow smoked beef brisket with an Aztec chocolate and paprika glaze served on a slice of fresh jalapeno brioche
by Chef Larry Steffes

Beggar’s Brewery Community Series #2 “Private Eyes Dunkelweiss” paired with Slider Brats
Slider brats slowly simmered in Beggar’s Dunkelweizen and finished on the grill and served with caramelized beer onions and fresh ground Dunkelweizen mustard
by Chef Larry Steffes

Green Flash Brewing “Rayon Vert” paired with Intermezzo
Frothy Rayon Vert and Lemon Sorbet
by Pastry Chef Stephanie Elwell

New Holland Brewing “Night Tripper” paired with Pork Tenderloin
Seared pork tenderloin with a cocoa and cayenne rub and Night Tripper infused pork stock reduction
by Chef Bill Matthews

Great Lakes Brewing “Dortmunder Gold” Lager paired with Soup
Dortmunder Roasted Cauliflower & Garlic Soup
by Chef Dennis Wagner

New Belgium Brewing “Lips of Faith Wild Dubbel” paired with Yogurt Parfait
Granola made with a reduction of Wild Dubbel, brown sugar and cinnamon, sautéed bananas, Wild Dubbel candied pistachios and coconut yogurt
by Chef Anie Driscoll

Founders Brewing “Dirty Bastard” Scotch Style Ale paired with Chili
Dirty Bastard Fire Roasted Chili
by Chef Dennis Wagner

Petoskey Brewing “Horny Monk” Belgian Dubbel paired with Walleye
Fresh walleye and cipollini onion rings in Horny Monk tempura, served in a gaufrette potato basket with Horny Monk remoulade sauce
by Chef Mark Hamper

Dark Horse Brewing “Tres Blueberry” Stout paired with Blueberry Stout Crumble Cupcakes
Tres Blueberry cake filled with stout blueberry jam and topped with cream cheese mousse, sugary crumble and fresh blueberries
by Pastry Chef Stephanie Elwell

Odd Side Ales “Firefly” paired with BBQ Shrimp Skewer
Mango-habanero Firefly BBQ shrimp skewer with Firefly marinated pineapple and papaya, topped with toasted macadamia nuts
by Chef Anie Driscoll

Brash Brewing “Smoglifter” paired with Milk Chocolate Stout Cheesecake
Milk chocolate stout cheesecake with salted beer caramel sauce and chocolate dipped pretzels
by Pastry Chef Stephanie Elwell

Fred Bueltmann, an owner of New Holland Brewing Company is the Beervangelist, an outspoken, fiercely passionate champion of well-made beer and food. His exuberant (and sometimes manic) quest to integrate beer more gracefully than just adding it to bread and soup led to this book. Chock full of mouth-watering recipes and tantalizing photos, you’ll enjoy rants on the culture of cooking, drinking and entertaining. Fred wakes up our tastebuds, educates our palates and remembering that our food and drink are meant to be enjoyed – even relished. The Beervangelist’s Guide invites you on a culinary expedition unlike any other. What they’re saying… “Fred has created a comprehensive guide to tasting, pairing,seasonal cooking, and most importantly, drinking! From novice to pro, if you want to be a better beer drinker, this book is for you.” Paul Kahan, Executive Chef, avec – Big Star – Blackbird – The Publican – Violet Hour – Publican Quality Meats James Beard Foundation’s Outstanding Chef – 2013 “Fred’s no bullshit approach to food pairings is transcendent. He has enlightened and inspired me in my craft.” Gail Ambrosius – Chocolatier Gail Ambrosius Chocolates “Fred’s holistic Zen-like approach to food and beer will appeal to artists and scientists alike.” Ray Daniels, Founder, Cicerone Certification Program   “Fred makes learning about beer a pleasure and brings the world’s most social beverage to a comfortable place in every home.” -John Holl – Editor All About Beer Magazine, contributor to The Oxford Companion to Beer, and author of Craft Beer Kitchen.

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