(WJBK) - Hockeytown BrewHaHa is back for another great event -- The Final Fowl -- at the Joe Louis Arena. In conjunction with the "Farewell Season at The Joe," the Red Wings and Detroit's Fowling Warehouse have teamed up for the third and final fowling edition of the popular Hockeytown BrewHaHa series at Joe Louis Arena to give fans one last opportunity to experience fowling on the floor level of The Joe.
The event is Thursday, July 28 from 6-10 p.m.
In addition to unlimited fowling throughout the evening, fans in attendance can enjoy a wide-range of local and regionally brewed beers and a variety of seasonal culinary offerings. Gordie Howe's No. 9 banner will also be lowered to give those in attendance an opportunity to pay respect to the late "Mr. Hockey" during the event.
Tickets are $47.50 and you'll get six beer sample vouchers and four food voucheres. You can get more information or purchase tickets at www.DetroitRedWings.com/BrewHaHa.
Olympia Entertainment Chef James Zensen joined us in the FOX 2 Cooking School to tell us more about the food that will be at the event, and to share his recipe for honey porter glazed chicken skewers. You can find his recipe below, and watch the segment in the video player above.
Honey Porter Glazed Chicken Skewers
Yield: 4 servings
2 cloves garlic, grated with a microplane (or minced)
1/3 cup honey
1/2 cup porter or stout beer
1 tsp red pepper flakes
½ tsp Dijon mustard
¼ cup soy sauce
¼ tsp pepper
1 tbs olive oil
¼ cup chopped shallots (about 1 medium shallot)
6 boneless skinless chicken thigh fillets, cut into cubes
oil for the grill
Chopped cilantro for garnish (optional)
1. In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
2. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
3. In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
4. Preheat grill to medium high.
5. Brush the grill lightly with oil.
6. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
7. Sprinkle with chopped cilantro prior to serving.
8. Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.