Pasture to Plate Specials – Another Level

As Local as It Gets

From brews to beef, the Brewing Station is coming full circle with our latest Friday night special. A new concept small town breweries are starting to adopt is a win-win for farmers, brewers and the environment. During the brewing process, a large amount of malted barley is left over, creating extra waste that has to be properly disposed of. Instead of paying someone to collect the leftover malted barley, local farmers have been collecting the spent grain from small town breweries and using it as a nutritious food source for their livestock.

The Brew Crew is always looking for new ways to reduce our footprint and become more environmentally conscious as individuals and as a business. Just like our wind-powered brewery and plastic straw ban, we loved this idea of reducing our energy and waste and helping our local community. For the past four years, Hertford, NC farmer, Russel Cartwright, has been using our spent grain to feed to his cattle. This October, we bought the first cow raised on our spent grain with the plan to create a weekly Pasture to Plate menu.

Chef Tony is looking forward to creating and sharing these local cuts of beef with you each Friday, along with seafood and produce from nearby fishermen and farmers for a truly local experience. Come out on Friday nights in the off-season and try some beef that was raised in a place you know (just west of Elizabeth City) on feed that you’ve tasted (the beer you’re drinking right now)!! Follow our Facebook page to see the latest menus and dishes.

December 8th Menu:

Appetizers

Stuffed Pepper Appetizer – Bell peppers stuffed with ground beef, black beans, corn and rice, topped with cheese and spicy tomato sauce.

Eggrolls – Osso buco, collard and butternut squash eggrolls with a sweet red wine demi glace

 

Entrees

N.Y. Strip – 8oz N.Y. Strip with duck fat bacon brussel sprouts, ginger jasmine rice and a shiitake mushroom gravy.

Meatloaf – Bacon and cheese meatloaf with a truffle potato croquette and collards, topped with a whole grain tomato sauce.

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