July 20th 6:30pm
THIS EVENT HAS BEEN POSTPONED – LOOK OUT FOR THE NEW DATE!
Such is the state of today’s society that we have a situation whereby a good deal of the population eats too much, drinks too much and yet still manages to throw too much away. If you feel you’re one of those trapped in the throes of thoughtless overconsumption, here’s an event that might help you take a little step back from the brink and think a bit more about using what we have to hand...
3 Ravens has teamed up with acclaimed chef Scott Pickett and food writer Wendy Hargreaves for a four course winter feast that’s made from otherwise wasted produce.
On the beer side, 3 Ravens brewer Brendan O’Sullivan (pictured) has been busy utilising things that would otherwise be destined for the dump or drainpipes – think old wine barrels, pressed grapes, sourdough bread and young and very old beer – and concocted a series of releases under the Wild Ravens label.
These are eclectic beers you can expect to be characterised by acidity, tannins, oak, fruit and yeasty flor. Given their nature, the number of bottles available to the public will be very limited and this dinner will be the first time that three of the four beers will have poured anywhere.
At this dinner, they’ll be matched to winter dishes from chefs Scott Pickett and Stuart McVeigh using the edible detritus leftover at the Queen Victoria Market after all the shoppers have gone home.
Both brewer and chef will be on hand to take you through the what it took to create the occasion, the meals, the beers and the ethos behind it all.
This event has been several months in development and there are just 30 tickets available, and these will, you suspect, sell very smartly. If you want a place at the table, email firstname.lastname@example.org or call (03) 9419 2202. Tickets are $130.