Rice Rivers Center recipient of first Garden Grove benefit dinner
August 21, 2017
On August 28, Garden Grove Brewing and Urban Winery will be hosting a unique dinner menu where guests will be able to dine on selections made with Virginia invasive and sustainable ingredients. Chef Craig Perkinson of Southbound will be preparing the delicacies for the multi-course meal.
Guests will also have an opportunity to meet and enjoy a presentation from VCU Rice Rivers Center Director Dr. Greg Garman. Dr. Garman will discuss the Rice River Center’s work restoring Virginia sturgeon populations, wetlands, Virginia Oyster Shell Recycling Program, and improving water quality. Deputy Director Dr. Ed Crawford and Virginia Oyster Shell Recycling Program Director Todd Janeski will also talk about their work at the center.
Each course will be paired with one of Garden Grove’s beers or wine. Some of the selections from the five course dinner include:
- Autumn Olive Saison (made with berries from the invasive Autumn Olive shrub/tree) with a whole hog dish utilizing Autumn Olive Farms Pork
- Garden Grove’s award winning Belgian Dubbel, Minor Threat and the Funkadelic 4, with the invasive fish species Blue Catfish
- Spice Bush Belgian Gold, paired with J.C. Walker Virginia Clams and the invasive fish species, Lionfish. The spice bush leaves used to make the Belgian Gold were collected locally by VCU Rice Rivers Center Deputy Director Dr. Edward Crawford.
Unlike previous meals in the Taproom Dinner Series, a sixth course will be served as a thank you to those supporting the VCU Rice River Center and Garden Grove’s first Charity Dinner. That course will feature a surprise dessert paired with Garden Grove’s house made Thai inspired lemongrass ginger ale.
Reservations are required and tickets are limited, with only a few remaining. Learn more and register here.