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.
November 17th Menu:
French Onion Soup
Caramelized onions stewed in a house made beef broth with a beef fat crouton and provolone cheese
With pepper jack cheese, fried onions,
and shoestring fries
With mushroom gravy, white cheddar and chive stuffed potato, and collard greens
Beef Pot Pie
Braised chuck mixed with veggies, a béchamel sauce, and topped with puff pastry
Pair it with Sanctuary Vineyards (Currituck NC) La Maison Grise special release 2015 cabernet franc – 100% estate grown NC beauty!