Audio By Carbonatix
Winner announcement: Congrats to Joey Murdah, who came the closest with his guess of 1,200 glasses of Dunkel. The actual number is 1,289.
Tomorrow night, at 6:30 p.m., chef Michael Long, also a co-host on KEZW’s The Main Course, will cook a German feast at Prost Brewing as part of the popular Chef N Brew series that started last year. “I’m tremendously excited by this dinner,” says Long, who will create a multi-course parade focusing on German cuisine. “The setting at Prost is perfect, and the Walpurgis theme is really interesting — it refers to an ancient Germanic holiday celebrating the coming of spring and chasing off winter spirits, which we will do with food, beer and good cheer,” he adds.
See also:
– Chef & Brew 2012 slide show
– Photos: Chef & Brew 2012 crowns food and beer winners
– The brewers at Prost and the Sandlot will team up on a new German-style lager
“As a chef who explored many different types of cuisine during my tenure at Opus, I’m particular intrigued by “heritage” recipes and cooking methods, and this menu really reflects that, especially with the Dunkel-braised, mustard-smeared beef and the ‘bee-stung’ cake, a layered confection that I last made in culinary school, a long time ago, in 1989,” notes Long.
And if you want to indulge in that dinner, you’ve come to the right place, because we’re giving one Cafe Society commenter and a guest the opportunity to eat and drink for free.
Here’s what we want to know? On average, how many glasses of Dunkel are poured in the beer hall at Prost Brewery every week?
The Cafe Society commenter who comes the closest to the actual number without teetering over, will win the two seats. To enter, please include your name, a valid e-mail address (no e-mail automatically disqualifies you from winning) and your best guess in the comments section below. We’ll announce the winner tonight before 6 p.m. If you want to purchase tickets, they’re $49 each and available at http://www.chefnbrewevents.com/. And if you want to peek at the menu, it’s below.
Nibbles and Appetizers
Potato puffs with mild horseradish sauce
Knackwurst skewers with grilled spring onions
Beer-cured Colorado trout on crisps with paprika-spiced farmers cheese
Paired with Maibock
Starter
Pils-roasted Colorado beet salad with quark dressing and cracked pepper, honey-smoked salmon
Paired with Pils
Main Course
Dunkel- and mustard-braised beef roulade with bacon, egg and pickle stuffing over lavage-scented potato puree
Paired with Dunkel
Dessert
Bee-stung honey cake with Weiss honey syrup and vanilla cream
Paired with Weiss
