Kettle to Kitchen
Thursday March 26th
6PM-9PM | $75 / PERSON
Join the Post Lafayette chefs Kevin Grossi, Nick Bashford, Jeloni Jenefor with Head Brewer Nick Tedeschi for a bold five-course menu that’s matched with a standout seasonal brew—pairings that amplify flavor, push boundaries, and showcase the craft at the heart of The Post Brewing Co.
5-COURSE DINNER
Potato Cannoli - Paired with Cowboy Pilsner
gyurere mousse, salted barley malt syrup
Asparagus & Ramps - Paired with Between Phases IPA
creme fraiche, prosciutto, orange strata hop vinaigrette
2-Row Grain Crusted Halibut - Paired with Sweater Gang Smoked Lager
butter poached radish, candy cane beets, horseradish beurre blanc
Beer Wort Glazed Beef Short Rib - Paired with Kettle & Kitchen Collab Beer
Hazel Dell mushrooms, polenta, nasturtium leaves
German Chocolate Beer Cakes - Paired with Honey Bear Honey Oat Ale
lemon caramel, coconut tuille
Plus, some goodies to take home!