Cured & Crafted event to pair prosciutto with local pints
Chef Landon Schoenefeld of Haute Dish will compete at Cured & Crafted next Thursday
On Thursday, July 31 seven local chefs will gather at Muse Event Center to celebrate the thin, salty, aged pork wonder that is prosciutto di Parma. They're teaming up with some local breweries and calling the night -- what else? -- Cured & Crafted.
Attendees will sample dishes, sip some featured beers, and potentially walk away with their very own whole leg of prosciutto di Parma, a prize you won't find at any old bar meat raffle.
Beginning at 6:30 p.m., ticket-holders can meet and mingle with schmancy cocktails made by Johnny Michaels and Tyler Kleinow of Marvel Bar. Stations will be set up throughout the space where each of the participating chefs will prepare tasting plates for sampling and pairing with a mini pint of suds. Here's a sneak peek at what some of the chefs are planning and the beers they'll be using to complement their dishes:
Chef Sarah Masters of Barbette is keeping mum about her prosciutto dish (we hope for something that involves her dynamite scallops) but did reveal that she'll be working off beers from the newly re-located Boom Island Brewing Company.
Chef Jason Bush of Boneyard will be working some beer into his featured dish: summer shandy-infused compressed watermelon with barbecued prosciutto crisps. His beer pairing will be the light and lovely 612Brew Gateway Park Lager.
No stranger to the winner's circle, Chef Landon Schoenefeld of Haute Dish will be going the fruit and meat route too (though we speculate there will be some twist thrown in) with prosciutto-wrapped smoked pineapple paired with Bauhaus Brew Labs's SkyFive Midwest Coast IPA.
From Porter & Frye steakhouse, Chef Aaron Uban will match Dangerous Man Brewing's Belgian Tripel with crab cakes on top of a roasted fennel and Yukon potato hash, served with a prosciutto olive sofrito.
Chef Erik Weed of Rinata will be going full Italian with a prosciutto di Parma bruschetta topped with spicy beer mustard, arugula, and fresh peaches. That sharp and fruity dish should go nicely with Fulton Brewing Co.'s Sweet Child of Vine IPA
Chef Steward Woodman is back, now representing Union and teaming up with Bent Paddle Brewing. He'll be serving a saffron corn pudding agnolotti with heirloom tomato smoked jam, thyme powder, and crispy prosciutto.
Finally, Chef Beth Fischer of Wise Acre Eatery will go the fancy pub food route, serving prosciutto-wrapped tater tots with her restaurant's signature rhubarb ketchup, appropriately washed down with Indeed Brewing Co.'s Day Tripper Pale Ale.
Audiophile DJ Jake Rudh will be spinning records and local gourmand and ubiquitous media presence Jason DeRusha will emcee the event. General admission tickets are still available for $40 from EventBrite and VIPP (the extra 'P' is for prosciutto) are $60. The bumped up ticket price will get you tasting and pairing with additional access to the VIPP Suite, plus specially aged, hand-sliced Prosciutto di Parma and fine, stinky cheeses provided by Broders' Cucina Italiana.
For more information about this event, check out Cured & Crafted on Facebook.
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