Beer & Brinner

Justin Thompson Restaurant Group and Dead Armadillo Brewery have teamed up to create a unique meal: breakfast for dinner with beer pairings.



“We thought we’d do something kind-of different,” says Evan Wei-Hass, marketing director of JTR Group. “And who doesn’t like breakfast and beer?”’

When Todd Phillips approached Justin Thompson Restaurant Group about doing a beer dinner, they put their heads together and came up with breakfast for dinner with beer pairings.

“Phillips used to manage Juniper,” says Wei-Hass. “He was a great manager and he suggested the idea.”

This marks the first time JTR Restaurant Group will have partnered with Dead Arm Armadillo on an event. Tim Slavin, JTR’s group executive chef, who also oversees the restaurant chefs, will be cooking along with Justin Thompson. The Dead Armadillo guys—owners and brewmaster Todd, Tony, and Mason—will talk about their beers and brewery in between courses.

The event is tonight at 6:00 p.m. at 624 Kitchen and Catering (624 S Boston Ave, Tulsa, OK 74119). Tickets are $55 (non-alcoholic tickets available for $45) and few open seats remain.

For the amuse-bouche, or bite-sized hors d’œuvre, Slavin has created a cake donut accompanied by a fruity pebbles cereal milk shooter.

For the event’s first course, Slavin will be serving beet-cured salmon lox with an everything crouton, arugula, Neufchatel, pickled red onion, and capers. The accompanying beer is Nine Band IPA, a Pacific Northwest-style IPA that has had nine additions of hops through its brewing process. The beer is robust, textured, earthy, and hop-forward.

Maple-braised pork belly with a maple demi glace, smoked cheddar corn grits, baby green and a grapefruit salad will be served with Armadillo’s Amber Ale for the second course. The Amber Ale is very drinkable, crisp with a caramel sweetness, and has a dry finish.

The Morning Bender Coffee Oatmeal Stout—a hardy beer made with espresso beans from Hodges Bend and just released this week—is the last beer to be paired with a course. The third course consists of Dead Armadillo beer-braised short rib, potato galette, a brown butter bernaise, asparagus, and poached egg.

For dessert, JTR will serve bananas Foster pancakes with roasted bananas, maple caramel sauce, cinnamon toast crunch, and cheesecake ice cream.

Why? Because beer is so much more than a breakfast drink.

 

Beer & Brinner

Thursday, March 24, 6 p.m.

624 Kitchen and Catering

jtrgroup.com/brinner

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