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Staff Pick
Braise and Brew Dinner 

When: Sat., Jan. 26, 6-9 p.m. 2013
Phone: (843) 556-6020
Price: $75
www.middletonplace.org
Battle the return of cold weather this Saturday at the Middleton Place Restaurant’s Braise & Brew Dinner. The menu consists of braised meats and vegetables prepared with a slow, wet-heat method, which makes for a succulent and savory flavor. Each dish comes with a carefully selected microbrew from Holy City Brewery, ranging from pilsners to porters. Guests will graze on a menu including pork shoulder, bison short rib, pork belly, duck leg, and seafood bouillabaisse, all of which are just the prelude to an even more decadent chocolate cake finale. Singer/songwriter Graham Whorley will perform during the dinner. Tickets can be purchased online. See the full menu below:

Course #1: Pluff Mud Porter-braised pork shoulder slider on house-made brioche with mustard sauce and Shumpert’s Farm buttermilk coleslaw paired with Holy City Pluff Mud Porter.

Course #2: Low Country Bouillabaisse, including braised Wreckfish, mussels, blue crab, Maine lobster, chorizo, and fingerling potatoes cooked with saffron, and paired with one of Holy City’s new offerings: Humble Warrior Pale Ale.

Course #3: Braised heritage-breed pork belly with caramel candied popcorn paired with Holy City’s New Year’s Resolution 2011—a dopplebock aged over one year.

Course #4: North Carolina bison short ribs with a sundried tomato and mushroom ragu paired with Holy’s City’s Collision Imperial Stout.

Course #5: Braised Ashley Farms duck leg with roasted root vegetables and braised winter greens with Holy City’s Pecan Dream—winner of the 2012 Great American Beer Festival Gold Medal for Brown Porter.

Course #6: Pluff Mud Porter glazed Chocolate Cake with ice cream made with Pecan Dream paired with Holy City’s Low Country Dark Ale—a black imperial pale aged six months in a Seagram’s 7 whiskey barrel.

— Taylor Weil

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