Louis Glunz Beer Inc. announced the "Glunz Beer Culinary Council" as the most recent example of the Lincolnwood, Ill.-based beer distributor's role as an innovator and trendsetter, and its unique commitment to delivering meaningful education on the existing and emerging styles and trends in specialty brewing. This panel is made up of local chefs and other culinary experts with a shared interest in collaborating and teaching others how to successfully pair beer with fine food, as well as apply beer as a culinary ingredient. The eight members of the Culinary Council were personally selected by the management team of Louis Glunz Beer based on: their expertise in beer and food pairings; their innovative use of
beer as an ingredient; and their enthusiasm for craft, specialty and import beers.
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Thursday, February 11, 2010

Branch 27 Chimay Beer Dinner

Chef John Manion of Branch 27 presents a four-course dinner featuring a whole pig from Slagel Family Farm of Fairbury, Ill., paired with authentic Chimay Trappist beers from the Abbey of Scourment in Belgium on Wednesday, Feb. 24, at 7:30 p.m. The courses include assorted charcuterie; grilled radicchio and Brussels sprout salad, Pecorino Romano, dill and pork cracklings paired with Chimay Triple; papardelle with braised pork ragu and ricotta salata, paired with Chimay Red; porchetta, roasted garlic whipped potatoes, braised winter greens and pork jus, paired with Chimay Blue; and bacon, walnut and chocolate tarts with maple gelato. Reservations required.

Branch 27
1371 W. Chicago Avenue
Chicago, IL 60642

When: Wednesday, Feb. 24, 2010, 7:30 p.m.

Price: $60 per person

Event Phone Number: (312) 850-2700

Event Contact: Cary Michael, general manager and partner, Branch 27
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