On March 31st, Brooklyn-based Chef Zachary Golper and our own Chef Terry Koval will be hosting “Meat and Grain; A Fermentation Collaboration of Gastronomic Proportions.”
The event will explore the gastronomic benefits of extended fermentation in meats, breads, and beer, and the importance of supporting the agricultural relationship between grain farming and animal husbandry. Guests will enjoy a 5-course meal featuring pairings of fermented meats and breads, including Bourbon Bread and Bacon-infused Pane Dolce, along with complementary brews from Wrecking Bar Brewpub. For tickets, go to: https://www.freshtix.com/events/meat-and-grain-a-fermentation-collaboration
About Zachary Golper:
4-time semifinalist for the James Beard award for Best Baker, Zachary Golper, has an extensive background in the bread and pastry arts. Having worked with World Champion Bakers and Pastry Chefs as well as an M.O.F. (Meilleurs Ouvriers de France), he helped open Bakery Nouveau of Seattle, Washington, as well as the bakery for the M Resort of Las Vegas, Nevada and was brought on to recreate the menu and restructure the baking operation for Le Bec Fin in Philadelphia. In 2011, he moved to New York to open Bien Cuit and in 2015, he published his first cookbook, Bien Cuit: The Art of Bread.
About Terry Koval and Wrecking Bar Brewpub:
Since becoming executive chef at Wrecking Bar Brewpub in 2012, Terry Koval’s motto of “eat everything and waste nothing” has risen to the next level. The advocate of sustainable farming and cooking, whose career includes stints in some of Atlanta’s most recognized kitchens, can frequently be found at the restaurant’s farm, Wrecking Barn, in Loganville. What Koval doesn’t make from scratch or grow himself, he purchases from various farmers markets around town. He is a supporter of several organizations including Wholesome Wave and Slow Food Atlanta, as well as serving on the chef’s board for Georgia Organics.
Originally a National Register Historic property, the Wrecking Bar Brewpub opened in June 2011 and has since been featured in “Diners, Drive-ins and Dives,” voted Atlanta’s Best Brewpub in 2011-2016 by Creative Loafing Atlanta readers and named Best Bar by Atlanta Magazine in 2014. For more information, visit wreckingbarbrewpub.com
About Bien Cuit:
Since it was opened by husband-wife team Zachary Golper and Kate Wheatcroft in 2011, Bien Cuit (meaning “well done” in French) has made a commitment to using time-honored techniques of slow-fermentation and small-batch mixing, allowing its team to dedicate maximum attention to the baking process and create complex, innovative flavors that highlight local grains and seasonal ingredients. Bien Cuit’s trademark dark brown bread and exquisite pastries have drawn attention and accolades to its flagship on Smith St. in Brooklyn’s Boerum Hill, and with the release of Chef Zachary Golper’s book, Bien Cuit: The Art of Bread, as well as the recent opening of the bakery’s second location in Grand Central Market, Bien Cuit has solidified itself as both a local favorite and a destination for New Yorkers and tourists alike. For more information, visit biencuit.com.
Follow Bien Cuit:
Follow Wrecking Bar Brewpub: