Always on the switch-up, we’ve got some updates for all you beer & bourbon fans out there. Not to mention a couple switcharoos on our featured libations menu for good measure. (just click the interactive menu for the category you want, beer, bourbon, etc.)
This is just part of Jack’s supporting kitchen crew and we wouldn’t be a James Beard semi-finalist without the efforts of these and many more talented people here. We’re blessed to be surrounded with some of the best cooks, bakers, servers, hosts, dish washers, bar tenders, wait assists, food runners, managers and expos…you name it. Some of the faces have changed over the span of the last year, but one thing remains the same; quality.
Join an impressive cast of Twin Cities’ pastry chefs for a night of drinks, dancing and most importantly, delectable desserts. All ticket proceeds benefit Share Our Strength’s efforts to end childhood hunger. For ticketing and more information check here. Butcher & The Boar will be providing some savory bites to balance all the sweets going down this night.
Flier for Minneapolis Cakewalk event.
Today we have some special and fantastic news to share with you all. Today it is announced that Butcher & The Boar and our very own Jack Riebel are both semi finalists for 2013 James Beard Awards. The categories: Best New Restaurant and Best Chef (Midwest), respectively.
Now, our mothers always told us not to count our chickens till they hatched, (of course most of us weren’t counting chickens at all but that’s besides the point). And although we’re still weeks away from the final results coming in March 18th we can’t help but be overly excited about being considered in the first place. Not to mention, looking around on the list of friends, peers and competitors that surround us in our nominations is simultaneously a humbling and proud moment.
So what this means to you; our future customers, our current regulars, our most critical of fans…is that the bar has already been set to try harder. Be better, kinder, more attentive, assertive and tastier than ever. We’re almost upon our 1 year anniversary and as we gather all that has happened to date, we eagerly look forward to what’s next.
Thank you, all of you.
It’s HEREEEEEEE! Come celebrate the release of Surly’s PENTAGRAM beer on Sunday the 17th. This 100% Brettanomyces fermented dark beer will be sure to awaken your senses; it’s fermented in stainless and aged in used red wine barrels, helping give it an intentional and slightly offensive taste. Cherry, tobacco oak and classic Brett barnyard funk are all flavors perfectly balanced by Dark Munich malt chewiness. Don’t miss this!
(also on tap will be Surly Hell, Furious, Mild, Darkness, Abrasive with a special Surly Pentagram Sausage available too!)