It’s less than 2 weeks from our 3rd Annual B&TB Boarfest and we’re counting down the ways this next one is going to be a doozy! We were scanning photos of the first Boarfest (we weren’t even open yet!) and came across some gems from the day. This year the event is so big we’ll be in the Beer Garden and the parking lot!
This last weekend’s Beer Bash, set against a picturesque autumn sky, was one of those perfect early fall nights that reminds us how good we’ve got it here in the Midwest. With nearly 20 taps from friends at Brash and Clown Shoes, specially made sausages for the day and 2 sets of jams from All Tomorrow’s Petty, well, it was nothing short of awesome. Thanks to everyone who made it and don’t forget to make your way out to next month’s Boarfest!
Are you ready for awesome? And we’re hitting on many different levels of awesome. We’re talking a line up of Fulton beers and special drink menu items of Exclusive Knob Creek Single Barrel Bourbon & Fulton Ginger Ale, Fulton Ringer, New Knob Creek Smoked Maple shots, Pinnacle Vodka Lemonade. Our guys in the kitchen have cooked up a Knob Creek Maple Boar sausage, we’re doing grilled and chilled oysters, Signature Cured Meats and a selection of B&B Sausages. 2 stages, 6 bands, 10 hours, free to attend…are you ready?
Join Peter Botcher of B&TB (and the man behind our B&B Sausages) at Byerly’s St. Louis Park for a special cooking class October 16th. Attendance is limited and will surely go quick. Visit the Lunds & Byerly’s site to register.
Just in case you weren’t awake to check today’s WCCO broadcast of Jason DeRusha’s visit with B&TB’s Peter Botcher, check the video here. Peter shows Jason what it means to live full boar and explains the sausage making process.