Culinary

River's Edge Craft Dinner

When: Fri., Jan. 13, 7-9 p.m. 2017

We’re in the last month of the U.S. National Whitewater Center’s Friday-evening dinner series. This week features a five-course meal paired with six-ounce selections of Wicked Weed beers with each dish. Executive Chef Michael Rayfield will be serving up pickled fried oysters, foreboding jambalaya, hoppy chocolate hanger steak, alligator steam buns and bourbon pecan cookies with pecan butter cream. Vegetarian, vegan and gluten free options are available. Registration closes Thursday at midnight.


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