CITIZEN JOURNALISM:

 

4h ANNUAL WESTIE AWARDS

 WEATHER:

BRAISE & BREW

By Warren Cobb
contributing writer

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Brandon Buck middleton place chris brown holy city brewery braise and brew

Brandon Buck, Executive Chef at the Middleton Place Restaurant, and Chris Brown, head brewer at Holy City Brewery have put together the perfect pairing for the third annual Braise & Brew.

The Middleton Place Restaurant is pleased to announce the 3rd Annual Braise & Brew beer dinner at Middleton Place. The event includes a three-hour feast of six braised dishes paired with six winter seasonals from Holy City Brewery. Braise & Brew will take place from 6-9 p.m., Saturday, Jan. 26 in the Pavilion at Middleton Place. The cost is $75 per person, which includes gratuity.

Brandon Buck, Executive Chef at the Middleton Place Restaurant, worked hard to create a perfect winter menu. Buck recently visited the Holy City Brewery in North Charleston, to sample beers and finalize food pairings. The menu is designed to maximize the harmony of specific dishes with specific beers. When possible, Holy City’s brews were used in the cooking process, and all of the food was sourced locally or regionally to the fullest extent of possibility.

Beginning at 6 p.m., guests will be welcomed with Holy City Pilsner, and enjoy a few minutes of socializing before the first course is served. Chef Buck will be on hand to introduce each course, with Holy City’s head brewer, Chris Brown, following to introduce each beer.

The meal will begin with a Pluff Mud Porter-braised pork shoulder slider on house-made brioche with mustard sauce and Shumpert’s Farm buttermilk coleslaw paired with Holy City Pluff Mud Porter, which just won the Gold Medal for Brown Porter at the Great American Beer Festival in Denver, Colo. The second course gives a nod to Charleston’s seafood traditions with a Lowcountry Bouillabaisse, including braised Wreckfish, mussels, blue crab, Maine lobster, chorizo, and fingerling potatoes cooked with saffron, and paired with one of Holy City’s new offerings: Humble Warrior Pale Ale.

After guests have loosened their belts, the third course will be served: braised heritage-breed pork belly with caramel candied popcorn paired with Holy City’s New Year’s Resolution 2011 — a dopplebock aged more than one year. Course four is North Carolina bison short ribs with a sundried tomato and mushroom ragu paired with Holy’s City’s Collision Imperial Stout. The next course pairs braised Ashley Farms duck leg with roasted root vegetables and braised winter greens with Holy City’s Pecan Dream .

For the final course, Middleton Place Restaurant Pastry Chef Courtney Simpson will use Holy City’s Pluff Mud Porter to create the glaze for a rich Chocolate Cake, which will be served with ice cream made with Pecan Dream. This will be paired with Holy City’s Lowcountry Dark Ale — a black imperial pale ale, aged six months in a Seagram’s 7 whiskey barrel.

Throughout the night, guests will be treated to the blues-infused acoustic sounds of Charleston’s own Graham Whorley. To complete the experience, the Inn at Middleton Place is offering 20 percent off per room to Braise & Brew ticketholders who stay the evening of Jan. 26 (subject to availability).


Tickets to Braise & Brew can be purchased at www.middletonplace.org, or by calling 556-6020. Reservation to the Inn at Middleton Place can be made by calling 556-0500.