Cooking Live!

Ball State Dining invites you to join us for our spring Cooking Live! dinner, infused with the flavors of local craft beers.

April 3, 2013 | Alumni Center
6 p.m. Beer-tasting reception | 6:30 p.m. Dinner

We'll begin the evening with a beer-tasting reception featuring representatives from three local breweries: Flat 12 Bierwerks, Fountain Square Brewery, and Triton Brewing. Then enjoy dinner highlighted by tri-tip beef (full menu below), beer pairings, and demonstrations by Executive Chef Lucas Miller. Recipe cards for the night's menu will be available for those who want to continue their culinary experience at home.

Tickets are $35 each. To purchase, call Debbie Hutton at (765) 285-5203.


-The menu-

Hoosier Charcuterie
Assorted meats from Smoking Goose Meatery
Beer- & bacon-glazed almonds

Hoosier Cheeses
O’banon | Piper’s pyramid | 5-year old cheddar | Aged gouda

Oyster Shooter
Celery juice, tomato juice, tabasco, lemon juice, simple syrup, lime zest, & cracked black pepper

“Smears”
Bone marrow, parsley salad, sea salt, & grilled bread
Braised pork shoulder gravy with ricotta & grilled bread
Beer: Working Man's Pilsner, Fountain Square Brewery 

Entree
Tri-tip beef with dark beer & onion sauce
Roasted beets with horseradish cream
White cheddar potato gratin 
Beer: Four Barrel Brown, Triton Brewing 

Dessert
Stout brownies with peanut butter fluff
Beer: Pogue's Run Porter, Flat 12 Bierwerks