The Granary ‘Cue and Brew, in partnership with the Brewers Association, is excited to announce that the restaurant will be hosting the first ever Brewmasters’ Invitational dinner on Wednesday, October 25. Scott Metzger of San Antonio- based Freetail Brewing will join Chef and Owner Tim Rattray as host brewer. A total of five chefs and five brewers will collaborate to offer a five-course tasting menu.
Accompanying The Granary, the dinner features four guest chefs and brewers, all hailing from Texas or Colorado. All five chefs, including Chef Steve McHugh of Cured at Pearl, will be paired with a brewer and tasked with creating a course to pair with a specially selected beer. Boulder- based chefs include Chef Adam Dulye of the Brewers Association, Chef Kyle Mendenhall of Arcana, and James Beard Awards semi-finalist Chef Steve Redzikowski of Oak at Fourteenth. Along with Freetail, two other Texas born breweries participating are Eureka Heights Brew Co. of Houston and Hops and Grain Brewing of Austin. The two Colorado-based breweries include Epic Brewing of Denver and Ska Brewing of Durango.
“It’s an honor for The Granary to be selected as host for the Brewmasters’ Invitational Dinner in San Antonio this year,” said Rattray. “We’re looking forward to sharing some of our own traditional Texas barbecue techniques and craft beer specialties while hearing from other great Texas and Colorado chefs and breweries.”
“We are excited to showcase some of our member breweries at this inaugural dinner. Partnering brewers and chefs from small and independent breweries and restaurants meets our goal of showcasing the collaborative spirit of the brewing and restaurant communities,” said Nancy Johnson, Brewers Association event director. “In addition to an amazing and fun dinner experience, dinner guests will hear directly from the brewers as they visit each table to chat about the pairings.”
The San Antonio-based dinner is part of a planned larger program to unite brewers and chefs whose industries overlap. The Brewmasters’ Invitational encourages shared stories from small and independent brewers, chefs, and members of the Brewer’s Association so that brewery members and chefs can better connect in the future.
Ticket prices are $85 per person and dinner reservations are required for guests who plan on attending. Reservations can be made on Open Table through The Granary’s website www.thegranarysa.com. Dinner intervals are from 6:00 p.m. to 9:00 p.m. and based on the five- course menu. Stay tuned for menu details.
ABOUT THE GRANARY ‘CUE AND BREW:
The Granary offers guests a touch of Southern hospitality while presenting barbecue and craft beer in a new, yet familiar way by experimenting with the elements and flavors of smoke and live fire within cuisine. Priding themselves in sourcing humanely raised, quality meat and seasonal vegetables, The Granary believes that great food first starts with a superior product. Tim remains true to his Texas roots with traditional American barbecue fare sliced and served to order in a market style along with house made seasonal sodas during the lunch service.
The Granary transforms during dinner service to offer composed plates which incorporate new and interesting flavors from various cultures brought together by the elements of smoke and live fire, which pair harmoniously with the craft beers brewed in house, an extensive tap selection and thoughtful wine list. The Granary has been named to the coveted Texas Monthly: Top 50 Barbecue Joints list, published every five years, in 2013 and 2017. The Granary is located at 602 Avenue A, San Antonio, TX. For more information please visit http://thegranarysa.com/
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