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Cooking With Beer Part 1 & 2

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 •$115 Per Student (includes brewery tour and dinner)

•Part 1; Friday before the class in the evening

•Part 2; The following Saturday

It seems to me that there’s always been beer around. Call it beer, stout, lambic, porter, India pale ale, pilsner, lager, ale, weissbier or rauchbier.  If we drink it, we’ll cook with it and throughout history a love of beer has also been a love affair with food.  The first time I knew I was having something cooked in beer, was the 1964 World’s Fair in New York City.  Many companies had pavillions and among those was Rheingold Beer. They had a street cafe and served incredible hot dogs and saurkraut steamed in, you guessed it, Rheingold lager beer. This class is in two parts, a tour of a brewery and an opportunity to get a local ingredient for your recipes.  Besides, as the state with the highest ratio of microbreweries per capita, it was imperative my daughter, Marikje, create this event. The menu for this class may include:  Rockin' Oysters Rockefeller, Beer Steamed Shrimp, Clams and Chourico, Mussels, Beer Batter Fried Clams, Coconut Shrimp, Red Ale Glazed Shrimp, Fish Tacos, Beer Butt Chicken, Washabinaros Chili, Blackjack Brisket, Tipsy Chicken, Sausage with Peppers & Onions.








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Art Director Marikje Shelmandine
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