The Brewer’s Table Heads to James Beard House

The team from The Brewer’s Table  heads to New York City to cook at the famed James Beard House on Wednesday, June 20.  On the heels of opening in East Austin, Executive Chef Zach Hunter and Head Brewer Drew Durish have planned a menu for the event which showcases The Brewer’s Table’s penchant for cross collaborating in the kitchen and brewery all the while, giving beer a “proper seat at the table.” Tickets for the Austin Brewed, JBH dinner are now available for purchase.

At The Brewer’s Table, the idea that beer is food is evident throughout the ideas and processes of Hunter’s menu, as well as his collaboration with Durish. The intertwining ingredients, flavors, and processes in brewing and cooking will also be a thru-line for Austin Brewed dinner at the James Beard House. Guests at the NYC event will be treated to a taste of Durish’s newly ready house lagers, something Austin diners will get to try for the very first time this month. Durish’s six house lagers, all of which will be showcased at the dinner,  are fermented in  American oak foeders.

Tickets for the dinner are $175 for non-member and $135 for members. They are now available for purchase by calling 212.627.2308 or by visiting https://www.jamesbeard.org/events.

The menu for The Brewer’s Table’s “Austin Brewed” dinner will include:

Hors d’Oeuvre

Smoked Beet Pastrami with Hop Leaf Honeycomb, Wildflower Salt, and Toasted Yeast
 
Kibbeh Nayyeh with Texas Hill Country Venison Tartare, Sonora Wheat, and Toasted Oat–Beer Crisps
 
Sweet Corn–Uni Fondue with Sunflower Jelly and Golden Potato Grissini
 
Smoked Red Wattle Pork Brisket with Spent Beer Grain–Aged Sour Pickles and Tomato Toffee

Beets by Drew – Smoked lager with mint and roasted beets

Dinner

Green Tomato–King Crab Parfait with Sun-Dried Peach, Pickled Gooseberry, and Marmalade Saison

Transatlantic Flourish – Hoppy pale lager with dried jasmine

Half-Crudo Hop-Cured Scallop with Lagered Corn Cob Bouillon, Shrimp Shell Yuzu Kosho, Preserved Carrot, and Warm Lardo

Vor Ort – German lager with flaked maize

Potato Skin–Steamed Sweet Potato Tamal with Smoked Rabbit, Mole, and Malt Cream

Idée Fixe – Dark lager with black tea leaves and lemon zest
 
50-Day-Aged Red Wattle Pork Prime Rib with Sweet-and-Sour Plum and Charred Eggplant Porridge

Common Lager – An ode to the steam beer

Whipped Hazelnut Mousse with Chocolate Malt, Grilled Banana, and Frozen Milk

Baltic Hash – Baltic Porter with roasted sweet potatoes, mesquite pod syrup, and grapefruit zest