(FOX 2) - Firebird Tavern in Greektown is kicking off a dinner series with Royal Oak Brewery.
The dinner will be an opportunity to enjoy ROAK beers that are generally not available outside of the brewery, or have very limited availability.
The evening will begin with 'happy hour' from 5:00pm-6:00pm in which guests will receive two welcome ROAK beers meant to excite and awaken the palate. Following the welcome reception is a four-course meal, prepared from-scratch by Firebird's Chef Jared Reihmer, and thoughtfully paired with craft brews from ROAK Brewing.
Chef Jared Reihmer of Firebird and Jason Schrider from ROAK joined us on The Nine to tell us more about the dinners. You can hear from them in the video player above, and get Firebird's parsnip puree recipe below.
You can get more information on the dinners online here. The next one is Saturday, March 9.
Makes 8-10 servings
1 lb. parsnips, peeled and sliced thinly
½ cup heavy cream
½ cup water
2 tablespoons unsalted butter
Pinch freshly ground nutmeg
Kosher salt to taste
In medium saucepan bring parsnips, cream, water, and butter to a simmer.
Cover and simmer until parsnips are very tender.
Remove lid and continue to cook until liquid is reduce by half.