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DINNER ON TAP |
Dates: June 12, 2008 |
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Cost: $50.00 |
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Day of Week: Thursday |
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Time: 6:30-9:00 PM |
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Class Size
Limit: 40 |
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Type of class:
Demonstration |
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Description: We already know that beer is great
for making bread, battering onion rings and stouts are perfect for stews
especially for St. Patty’s. Day. But
creative cooks can use beer in so many ways.
In tonight’s class CHEF JEREMY
REED has on tap: Wisconsin Beer and Cheddar Soup with Kielbasa • Whole
Wheat Beer Bread • Braised Beef with Guinness • Potato Salad with Harp Beer
Dressing • Beer Can Chicken • Beer Batter Fish and Chips. We’ll all have a cool one too! |