A Seat at the Brewer's Table - with Peekskill Brewery


When

June 02, 2015, Tuesday at 7:30PM

Fee

Entrance Fee: $75.00

Location

About this Event

Stanton Street Kitchen Executive Chef, Erik Blauberg, and Peekskill Brewery’s head brewer, Matt Levy, collaborate on a 5-course contemporary and internationally-inspired menu. All courses are paired with beer selections from the Hudson Valley’s award-winning Peekskill Brewery. Both will be on-site and actively involved in your culinary experience, hosted in Manhattan’s only beer cellar.

About Peekskill:
Peekskill is a small brewery located on the riverfront in Peekskill, NY that specializes in a wide variety of seasonal styles, but are most widely respected for their award-winning pale ales and IPAs. One of the differentiating factors in Peekskill’s brewing process is their “coolship”- a big shallow pool shaped piece of equipment which every beer cycles through – adding an extra layer of hop aroma and flavor.

About Peekskill’s Head Brewer:
Matt Levy took over the helm at Peekskill Brewery in mid March. Previous experiences include Jolly Pumpkin Artisan Ales out of Dexter, Michigan. “I got experience there in ‘old world’ style brewing that I really couldn’t have gotten anywhere else. I then worked at Captain Lawrence Brewing Co. in packaging for a year before being moved up to brewer. After 2 years of brewing at Captain Lawrence in August 2014 I took a job as Jeff O’Neil’s assistant at Peekskill not only because they were churning out killer beers, but I wanted to get back to being more creative and localized.”

About Executive Chef Erik Blauberg:
With more than 20 years of experience, renowned culinary expert Erik Blauberg is known around the globe as a master chef and first-class restaurant consultant. He has brought his considerable talent and expertise to such acclaimed eateries as Manhattan’s famed ‘21’ Club, Colors, American Renaissance, the Ritz in London, and the Beverly Wilshire Hotel in Beverly Hills, CA. Chef Blauberg has garnered rave reviews from revered publications and has made countless guest appearances. His education in the culinary arts came the old-fashioned way, by working alongside some of the most celebrated chefs in the world.