Executive chef Scott Surratt of Shark Kitchen and Bar is teaming up with brewers at Wrightsville Beach Brewery for a five-course dinner at Shark, 13 E. Salisbury St., at 7 p.m. Jan. 15.
The menu, created by Surratt to pair with each WB Brewery beer, will feature a Jarrett Bay Oyster Rockefeller with chili mignonette served with WB’s cobia kolsch; North Carolina yellowfin tuna poke with fried plantain chips with a surprise brew from WB; 36-hour beef short ribs served with whipped potatoes, roasted baby carrots and bone marrow compound butter served with the Puppy Drum Pale Ale; pan-seared sea scallops served with cauliflower mash, beech mushrooms and cress served with the Airlie Amber Ale; and bourbon barrel-aged barleywine bread pudding and vanilla bean ice cream served with Masonbarrel Barleywine.
“Wrightsville Beach Brewery has been more than accommodating as we’ve gotten up and running and since we serve three of their beers on our menu, we thought it would be great exposure for both businesses to collaborate on a dinner,” Surratt said.
While the tuna poke is on the menu at Shark, all of the other dishes have been created specifically for this event’s parings. Surratt said that WB Brewery allowed him to sample many of their beers to help determine which would be the best to pair with some of the dishes he had in mind.
In addition to burgers, sandwiches, tacos and salads, Surratt’s winter menu at Shark features a duck confit poutine, shrimp and grits, lump crab cakes, pan-roasted duck, and grilled pork chops and hanger steak.
Tickets for the beer dinner are $55 each and are available at both WB Brewery and Shark Bar and Kitchen.
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