Jan 05 2011

Middleton Place Restaurant Announces First Annual Braise and Brew Event

Black_Beer_6630 (24)Chef Garrison of Middleton Place Restaurant will host the first annual Braise and Brew event in the Pavilion on Saturday, January 15 from 6 – 9:00 p.m. The National Historic Landmark will be the site for an evening of braised meats and vegetables specially paired with seasonal beers and microbrews.

Participants will be coached in the art of braising – a slow, wet-heat cooking method used to enhance flavor and less tender cuts of meat. Attendees will taste a variety of braised menu items including Country Fried Chicken Livers, Braised Rabbit Rillettes, Braised Pork Belly Confit, Braised Beef Short Ribs, Braised Lamb Shank & Goat Cheese Ravioli and a Chef’s Selection of Gourmet Cheeses.

“I am thrilled to showcase some of my favorite winter recipes and beer complements at Braise and Brew,” said Chef Garrison. Beer pairings from around the world range from pale ale to stout. Beer (and tasting notes) include: Whale’s Tale Pale Ale (popular and versatile amber English-style ale with a balance of hops and malt), Tilburg’s Dutch Brown Ale (top fermented ale brewed with quality barley malt, hops and yeast), Straffe Hendrik Bruges Tripel Belgium (bitter, rich and strong ale), Fort Collins Z- Lager (smoked amber lager), Jamaica Stout (strong stout brewed in Kingston, Jamaica), Lenny RIPA (bold rye based beer brewed with malts and hops) and The Grey Lady (a take on Belgian Wit ale).

Tickets include six braised dishes and seasonal brews and are available for $40 at www.middletonplace.org. The Inn at Middleton Place invites attendees to make a night of it with the Braise and Brew Package. The package includes: one night accommodations at The Inn at Middleton Place, special welcome gift of craft beers and fireplace amenities, access to Middleton Place, Braise and Brew tickets and a Healthy Start breakfast.

About Middleton Place Restaurant and Chef Garrison

Chef Micah Garrison of Middleton Place Restaurant strives to integrate the freshest local ingredients in his blended style of traditional Southern cuisine with a contemporary edge. A lead supporter of South Carolina farmers, about fifty percent of the Restaurant’s dinner menu is either from the plantation garden or locally sourced seafood and poultry. Garrison is a two time winner of the Sustainable Seafood Initiative Award sponsored by the South Carolina Aquarium. Nestled among centuries old live oak trees, Middleton Place Restaurant and Chef Garrison offer an unrivaled combination of historic and present day delights.

About Middleton Place

The Gardens, House Museum and Plantation Stableyards at Middleton Place are owned and operated by the Middleton Place Foundation, a 501 © (3) not-for-profit trust established in 1974, that also manages the Edmondston-Alston House Museum at 21 East Battery in downtown Charleston. The Foundation’s mission is to sustain the highest levels of preservation and interpretation for the National Historic Landmark rich in classical and romantic garden design, horticulture and history. For additional information, call (843) 556-6020.

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