A six-course beer Dinner at Zambra will highlight Terrapin Beer Company's brews, as well as Executive Chef Adam Bannasch and team's cuisine. The event takes place on Thursday, May 20 at 6:30 p.m., and will be hosted by Spike Buckowski, the brew master of Terrapin Beer Co. Cost of the event is $60, inclusive of tax and gratuity. Call Zambra for reservations at 232-1060. The menu:
Welcome Course 1: Terrapin Rye Pale [Pale ale with rye malt / 5.5% abv]
Spiced nuts, cheeses, housemade pretzels with honey mustard
Course 2: Sun Ray Wheat [German-style hefeweizen / 5.3% abv]
Scallop sausage with fennel, pineapple sauerkraut, crispy capers and honey toast
Course 3: Monks Revenge [Belgian-style IPA / 9.8% abv]
Local bibb salad with three graces farm feta, strawberries, bacon, croutons, buttermilk
Course 4: Hopsecutioner IPA [American-style IPA / 7.2% abv]
Soba noodles wtih poached shrimp, panang curry, cashews, pickled vegetables
Course 5: Cap’t Krunkles [Black IPA / 8.0% abv]
Venison loin confit, purple potato gratin, crispy serrano, grapefruit, pine
Course 6: Dark Side [Belgian-style Stout / 8.5% abv]
Date-stuffed beignets w/ espresso ganache, honey creme fraiche, rose petals
Join Bruisin' Ales on Friday, May 21 from 5 until 7 p.m. for a beer and ice cream social. Antebellum Ale from Craggie Brewing makes a perfect pair with Antebellum Ale Ice Cream from the Hop. The floats are only $6 each, and come in a special Craggie Willibecker glass — which is yours to keep after sucking down your float. Bruisin' Ales is located at 66 Broadway St. in downtown Asheville. Call 252-8999 for more information.
Mark Rosenstein, former owner of the Market Place restaurant, blogger and food history maven is hosting a cooking class with two of Asheville's most dedicated bread bakers and enthusiasts, Gail Lunsford and Steve Bardwell. The event will take place at Wake Robin Farms in Marshall.
Details from Rosenstein's blog, "The French Broad: Lessons from an Appalachian Table:"
"Learning to cook leg of lamb in the Bulcamp style and other delicious treats. Restricted to 25 students, you will get hands-on experience with locally raised, organic leg of lamb first roasted in rosemary and then finished on the grill. Seasonal vegetables will be supplied by local farmers for this country-side meal. The preparations will take place in a certified kitchen using the wood-fired brick oven at Wake Robin Farm Breads."
This event takes place on Sunday, May 30 from 3 until 7 p.m. All class materials are organically and locally produced. At the end of the class, participants will have the chance to enjoy the fruits of their labor with Gail Lunsford, Steve Bardwell and Chef Rosenstein. Wine and other beverages are included in the price of the class, $65 per person. Space is strictly limited, so reserve early. Call 683-2903, or register online by visiting The French Broad blog. http://www.thefrenchbroad.com/classes/summerfall-class-schedule/contact