The Twin Cities is one stop of 11 on the brewery's nationwide Mash tour. The event celebrates "humanities favorite beverage" by throwing a series of parties, concerts, and private diners in honor of Slow Food USA, an organization the promotes "the pleasure of food by linking it to the community and the environment."
We had the opportunity to get some information from Brooklyn Brewery's House Chef Andrew Gerson and according to him, "The Mash is our way of extending the joy we receive from the creative culture that our brewery has grown out of and to pair that with the like-minded communities that we serve outside of New York City."
Chef Gerson is currently traveling the nation working with a wide variety of chefs that also support slow food ideologies. "In each city we visit, I throw down with exciting local chefs combining their kitchen prowess with my perspective. The result is some fantastic food, great beer pairings, and pretty special meals," explains Gerson.
Mash will be headquartering out at The Happy Gnome in St. Paul where they'll sport a variety of events including a cheese and beer pairing and some special brew based unveilings.
On June 19, Mash will also pay a visit to Minneapolis' very own Haute Dish where Gerson will work with Chef Landon Schoenefeld on a five-course beer dinner featuring some of Shoenfeld's classic dishes paired with a variety of Brooklyn brews. The menu lists things like Chilled Carrot Ginger Soup paired with Brooklyn Sorachi Ace, Rabbit + Carrots with the Brooklyn Crochet De La Rouge Riesling, and Sweet Corn Fritters with the Brooklyn Black Chocolate stout. A dollar from every ticket sold will be donated to the local Land Stewardship Project.
The event will conclude on June 23 with a slow supper featuring local seafood maven Jamie Malone. The menu features a heavy offering of seafood dishes which include several dishes prominently featured on Malone's menu at Sea Change like her shaved abalone, asparagus, bone marrow, yuzu and chili, the always delicious grilled octopus, salsa verde, Spanish peppers, pimento and smoked farro. Proceeds from the dinner will go to support Slow Food USA, local Slow Food chapters, and other like organizations.