Exceptional beer combined with the skilled hands of noteworthy local chefs. That’s the premise of the forthcoming Best of Milwaukee Beer Dinners, leading off with the March 25 dinner at Hinterland (222 E. Erie St., Third Ward, 414-727-9300). Each of the chefs is paired up with a course and a particular beer. Chefs and beers are as follows: Sanford’s Justin Aprahamian and Dogfish Head 61-Minute IPA; Hinterland’s Dan Van Rite with his own restaurant’s Bourbon Barrel White Out; Blue Jacket’s Matt Kerley with Central Waters Bourbon Barrel Stout; Odd Duck’s Dan Jacobs with 3 Floyds Zombie Dust; and – the one collaboration in the group – Lisa Kirkpatrick and Paul Zerkel (co-owners of soon-to-open Goodkind Restaurant) and Founders Porter. Expect fireworks in their courses, but I’ll leave the menu details a surprise. March 25: 6 p.m. cocktails, 7 p.m. dinner) Tickets are $95 a pop. Click here to buy:
The abovementioned beer dinner is also the first of a handful of special dinners at Hinterland:
April 27: Sunday Brunch! This is part of Milwaukee Beer Week 2014 (April 26-May 3). All-new menu -- not a duplicate of 2013's. Hinterland will tap a firkin, and have various house-made meat merchandise for sale. 10 a.m.-3 p.m. Make your res on the website or call 414-727-9300.
May 7: Templeton Rye Dinner: Five courses combined with cocktails. Cost: $65 (plus tax and tip). Call 414-727-9300 to reserve a spot.
May 28: Spring Forager's Dinner: Five courses with beer pairings, plus Hinterland's forager "Mushroom Mike." Expect morels, ramps, and nettles on the menu. Meats, as well. Cost: $60. 414-727-9300.
June 18: Slow Meat Dinner: Event with Slow Food Southeast Wisconsin, featuring ingredients from Wisco farms such as Dominion Valley ("rotationally grazed" chicken), Pinn-Oak Ridge (lamb), and Golden Bear (organic Berkshire pork). Also featuring charcuterie from Madison's Underground Meats. Cost: $75. ($5 discount for Slow Food members) Cocktails 6 p.m.; dinner 7 p.m. 414-727-9300.
Do me a favor, will you? Follow me on Twitter: @ann_christenson
If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: firstname.lastname@example.org