Umstead Hotel and Spa Celebrates North Carolina Beer Month | Food Newsfeed
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Umstead Hotel and Spa Celebrates North Carolina Beer Month

March 31, 2016 Industry News
Industry News

Commemorating the fourth annual “North Carolina Beer Month,” The Umstead Hotel and Spa has planned two April events inspired by state-made brews. Local beers dominate The Umstead’s year-round menu, and the April programming highlights the strong craft culture that has put North Carolina into the national spotlight.

On April 14, Haw River Farmhouse Ales—produced in Saxapahaw, North Carolina—will be the focus of a five-course dinner event at Herons restaurant by Executive Chef Steven Greene. Known for Belgian-style beers of incredible depth and acidity, chef has planned a menu to complement four distinct ales chosen by The Umstead’s sommelier Hai Tran. It includes:

  • Snapper tartare with saffron dashi, olive fennel, tangerine and rosé wine vinegar, served with Haw River “Beneath the Feet of Orion” Imperial Rye Saison.
  • White asparagus with white chocolate, spoked potato, caviar, wheat berries, and hazelnut paired with Haw River “Rusted Plow” Farmhouse Saison.
  • Pork rhubarb with lambic cabbage, turnips, pickled onion, and saison essence, to accompany Haw River Rooibos Red Rye Saison.
  • Beef with black garlic, fava beans, morels, twice baked potato and mushroom jus, partnered with Haw River “St. Benedict’s Breakfast” Dubbel;
  • Elderflower matcha cake with cherries, elderflower, almond cloud and almond gelato to complement Haw River “Mille Fleur” Rustic Saison.

The dinner begins at 6:30 p.m. and is $95 plus tax and gratuity.

For a lively discussion about the state’s best brews, locals and guests may join the hotel on April 28 for an ale-dedicated Umstead Uncorked. Sommelier Tran will explore how beer and food can work together, and discuss unique pairing situations when beer might be the better choice, even for a wine lover. The one-hour class begins at 6 p.m. in The Umstead’s Fireplace Lounge.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.