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Beer + Biscuits hosted by Sycamore Brewing and The Asbury
May 19, 2017 @ 8:00 am - 5:00 pm
“Biscuits + Beer” with Chef Greg Collier from The Yolk in Rock Hill, SC and Charlotte’s Sycamore Brewing
A beautiful biscuit is part of all five courses of this creative beer dinner! Don’t worry–the biscuits are perfectlly sized to take you through the night in delicious form. You’ll see a new twist on The Asbury’s favorite Sticky Biscuits and sample the best of the season–including NC trout, ramps, and UAV Buratta!
Cost: $65/person, and that includes beer. Call 704.342.1193 to reserve your seat by phone. Or book online at http://bit.ly/
RESERVATIONS ARE REQUIRED. Thanks!
Sticky Biscuit Grilled Cheese | Apple, Thyme, Cheddar
UAV Beet Stuffed Buratta| Spring Vegetables, Herb Biscuit, Mushroom Caramel
Smoked NC Trout Salad | Ramp Biscuit, Cabbage Chow Chow, Pickled Potato Chips, Black Garlic Aioli
Shrimp + Crawfish Etouffee | Garlic + Herb Drop Biscuit, Spring Onion
Foie Gras Biscuit Duo | Blackberry, Basil, Goat Cheese
Benne, Cornmeal + Cocoa Biscuit | Apricot, Strawberries, Grilled Corn Ice Cream
About Our Collaborators:
Greg Collier found his way to the Carolinas after cooking at Arizona’s top resort hotels and a stage with McCrady’s in Charleston, SC. Today, the chef and his wife, Subrina, own Yolk in Rock Hill, SC, and he’s planning to open in another part of Charlotte, soon.
Chef Krenz and Chef Collier will be joined by Sarah Taylor Brigham and Justin Brigham from Sycamore Brewing, one of the city’s favorite craft breweries. Pairings will post soon, but don’t wait one minute to make reservations. This is going to be a night to remember.