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Beer + Biscuits hosted by Sycamore Brewing and The Asbury

May 19 @ 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/SaveMySeatAtTheAsbury
RESERVATIONS ARE REQUIRED. Thanks!

MENU

-Passed Snack-
Sticky Biscuit Grilled Cheese | Apple, Thyme, Cheddar

-1st Course-
UAV Beet Stuffed Buratta| Spring Vegetables, Herb Biscuit, Mushroom Caramel

-2nd Course-
Smoked NC Trout Salad | Ramp Biscuit, Cabbage Chow Chow, Pickled Potato Chips, Black Garlic Aioli

-3rd Course-
Shrimp + Crawfish Etouffee | Garlic + Herb Drop Biscuit, Spring Onion

-4th Course-
Foie Gras Biscuit Duo | Blackberry, Basil, Goat Cheese

-5th Course-
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.

Details

Date:
May 19
Time:
8:00 am - 5:00 pm