Secret Supper Club Beer Pairing Dinner
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Secret Supper Club Beer Pairing Dinner
10/21/2021 - 6:30 pm - 8:30 pmThe Experiment Experience: A Menu Development Dinner
Enjoy a 6 course, fine-dining inspired smoked barbecue meal, paired perfectly with craft beer at this exclusive guided tasting event.
Classically trained Chef Evan Geske of the award-winning Smoked Meat Militia will be serving brand new menu items with a fine dining twist. Seats are extremely limited, so don’t miss out!
First:
Cherrywood smoked pork belly, Cuban fufu (maduro plantains, bacon, caramelized shallots, roasted garlic)
Second:
Smoked-vide osso bucco, butternut squash puree, pasilla oil
Third:
Duck pastrami, duck fat gnocchi, pomegranate gastrique
Fourth:
Fideos Con Carne (smoked and braised beef shank, San Marzano tomatoes, fideos pasta, lime crema, cilantro)
Fifth:
Smoked lamb shoulder, cornbread panzanella, peruvian purple corn puree
Sixth:
Dark chocolate brownies, chipotle, bacon, vanilla bean dulce de leche
**Menu is subject to change based upon ingredient availability
Don’t worry about falling in love with a beer you can’t find again – Growlers of Beer will be available for purchase to take home. Wine will also available for purchase.
We want you to feel comfortable when visiting Pinspiration. We limit our events to allow for distancing, and continue to follow strict sanitation protocols within our studio.
Due to the nature of the event, tickets are non-refundable. Tickets are transferable.
Chef Evan Geske was born and raised in Bloomington, IL, then went to the Culinary Institute of America in Hyde Park, NY, worked at Babbo, Windows On The World, Cafe Boulud in NYC, while at school. He worked at some of the top kitchens in Chicago, during externship and after graduation, including Charlie Trotter’s, TRU, Blackbird, Rushmore, and MK. Moved to New Orleans, and worked in the kitchen at Cafe Degas, and in the bar at Bayona. Evan moved to Jacksonville, to work at Bistro AIX, then returned to Chicago to be the sous chef at Carnivale, and then at Keefer’s Steakhouse. He returned to Jax in 2010, and worked for Designed Events catering, then did some bar consulting work, and managed the taproom at Veterans United Craft Brewery, until taking the helm as the Lead Mixologist at The Ponte Vedra Inn and Club.
The barbecue adventure started with a bunch of friends sitting around watching the BBQ Competition shows on TV, and saying, “we could do that.” So they did, and got crucified in judging. But, got 1st and 2nd places in People’s Choice at several events, and ended up getting a perfect score in the Sauce category at the Big Pig Jig, in Vienna, GA in 2014, and had judges buying quarts of the sauce to take with them.
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10/21/2021 - 6:30 pm - 8:30 pm
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This event is fully booked.