Tags:Ceviche and cerveza are a perfectly natural duo in the summertime. That's something that this writer learned the rather easy way while sitting near the beach in Costa Rica with a frothy Imperial pilsner and the classic cold dish of lime-juice marinated seafood.
While the Pisgah Brewing Company's taproom is nowhere near the beach (and pretty darn far from Costa Rica, for that matter), it's still a fairly vacation-like piece of WNC. And the brewing company seems to understand the simple pleasures of a cold beer with a dish of ceviche, a little music in the background under the fading summer sun.
As part of a celebration of the impending end of summer (or the approaching autumn, if you want to be glass-half-full about it), The Market Place's chef William Dissen joins Pisgah on Wednesday, Aug. 24, for a night of live soul/jazz/dub sounds of Ben Hovey at the Black Mountain taproom.
Tickets to the event are $8 per person and include a pint of Pisgah’s Solstice Belgian Tripel and a dish of Dissen's citrus-cured shrimp and calamari ceviche. The dish will be prepared with local cucumber, jalapeno, fresh tomato and cilantro and served with crispy blue corn tortillas.
Reservations for this event can be made by emailing your name and the number in your party to firstname.lastname@example.org.