Braindead Brewing is hosting a special collaboration dinner Monday, August 17th featuring Braindead’s chef David Pena and Lucia exec sous Justin Holt. The chefs plan on six courses, each uniquely paired with superior brews all from a 200 mile radius of Dallas.
Large format offerings from Jester King Brewery and Prairie Artisanal Ales coupled with the premiere of two Braindead Brewing’s own Brettanomyces Fermentation will make this a special evening to remember.
Braindead is a community bar and brewery, that focuses on housemade beer and completely from scratch cooking in a relaxed Deep Ellum vibe. In craft brewing culture, Collaborations between breweries is commonplace.
“We’ve decided to change things up and use chef focused beer dinners as a way to highlight new foods and chefs to our friends, and family. The first installment in a series of monthly collaborative culinary efforts, we intend to share our expertise in the world of beer with our chefs pairing backgrounds more focused in the spirit and wine world,” said Braindead owner Sam Wynne.
“In turn, Justin brings in his many talents to our kitchen and brings a fresh point of view that opens our eyes to new perspectives and skill sets. We are striving to create an experience that you could not find in either house individually. Watching the magic happen between these two talented young chefs has been a joy to watch, I can’t wait for the big show on Monday,” Wynne continued.
$100 gets you 6 courses and more than six pairings. Reservations can be made in person at Braindead Brewing or requests can be emailed to firstname.lastname@example.org