Raleigh, NC, August 11, 2016 --(PR.com
)-- ÃN Cuisines, a local restaurant showcasing an elegant blend of Southeast Asian flavors and European influences, is announcing their beer dinner, where they will pair beer from Mother Earth Brewing with a five-course meal on August 19 at 7:00 p.m.
Mother Earth’s area representative, Chris Ferri, will lead the five-courses with beer pairings. For starters, patrons can enjoy Korean Salmon paired with the Endless River Kolsh, followed by Izakaya and Oshinko, which are thai wings, tempura green beans and pork ‘n buns served with the Park Day Pilsner. The main dishes are the Roasted Seabass served with eggplant, fennel, kung pao okra and yuzu tomato and Spiced Duck with zephyr squash, pistachios and a cherry hoison glaze. Those dishes are respectively paired with the Weeping Willow Belgian Wit and Sisters of the Moon IPA. To complete the experience, guests can indulge in the Chocolate with raspberry, toasted oats and passion fruit ice cream paired with the Dark Cloud Dunkel.
Many of the local ingredients used at ÃN are grown at The Umstead Hotel and Spa’s One Oak Farm, which produces fresh fruits, herbs and vegetables. The ÃN culinary team also incorporates authentic Asian ingredients from around the world, creating their signature style.
“At ÃN Cuisines we love to explore new drink and dinner options,” said Steven Greene, Culinary Director at ÃN Cuisines. “We strive to bring the best to our guests and with the craft beer explosion that has taken over North Carolina in recent years, we thought that pairing delicious beer at Mother Earth Brewing with our cuisine would be something new and exciting for both the staff and our patrons.”
New Media Content:
ÃN Cuisines Facebook page:
ÃN Cuisines Twitter account:
ÃN Cuisines Instagram account:
About ÃN Asian Cuisines:
Ann Goodnight and CEO Dr. Jim Goodnight founded ÃN Asian Cuisines in 2006. With only one location in Cary, Steven Devereaux Greene, culinary director of ÃN and executive chef of The Umstead Hotel and Spa, leads ÃN’s culinary team. Chef de Cuisine Joshua Hughes and the rest of the culinary team craft unique Asian-inspired cuisine using a combination of not only local ingredients, but also ingredients from around the globe. ÃN changes their menus seasonally to capture the best ingredients available for that time of the year. ÃN received the Diamond Award by Cary Living Magazine in 2011 for its wine list, the Best of Excellence Award in 2010 and 2011 by Wine Spectator and has been mentioned in Cary Magazine, Triangle Business Journal, The News & Observer and Indy Week.