B&C Craft Beer Dinner

9954 Chapel Hill Road,Cary NC 27513

27 February, 2022

Description

Chef Jounte’ Burwell joins us for a four course dinner, each expertly paired with beers to take you on a fun delicious food journey. Our first beer dinner is scheduled! Join us for a four course dinner prepared by Chef Jounte’ Burwell that is sure to satisfy. Each of the four courses on the menu will be perfectly paired with an 8oz pour of beer specifically chosen to compliment each dish to create a unique experience that's not practical to do in most restaurants. Don't like the style we have paired? We will substitute it for any of the 10 other choices we will have available to choose from on draft. Here's a look at the menu: 1st Course Bombshell Cranberry - Pomegranate Wheat Cranberry Arugula Salad Fresh Arugula | Dried Cranberries | Goat Cheese | Red Onions | Toasted Almonds | Cranberry Citrus Vinaigrette 2nd Course Schlenkerla Rauchbier Burnt Ends Pork Belly | Creamy Grits | Smoked Gastrique 3rd Course IPA - TBD Rosemary Rack of Lamb White Bean Puree 4th Course Ass Clown Raspberry Jalapeno Stout Chocolate Stout Mousse Raspberry Sauce | Fresh Berries | Shaved Chocolate A little bit about the chef: Born in El Paso in 1982, Jounte’ Burwell started in fine dining at age 17 working his way up to Sous Chef by the age of 19. He took a liking to food at age 2 learning from his mother Deborah Burwell as she had him in the kitchen with her almost every day. Taking his talents to Heritage Golf Club in Wake Forest NC, he furthered his career to Executive Sous Chef as he followed his chef and mentor until they parted ways in 2008 where he became an Executive Chef for Oceans Grilled in Apex NC. He was able to use his passion for local seafood and make the restaurant successful. In 2010 he opened Chef’s Palette Restaurant and Bar specializing in local seafood, farm to table, southern fine dining cuisines making this restaurant a local staple in Cary NC. He made his first appearance on the judge panel during the annual Taste of the Triangle in Raleigh NC in 2011, and went on to win awards in local magazines such as Cary Living Magazine for Best Place to take a Date, and Best Restaurant in 2012. Chef Jounte’ has entertained teams such as the Chicago Bears, Boston Red Sox, and the Carolina Hurricanes when he was the head chef for Kings Bowl in Raleigh, NC in 2014. His two children Amanee, and Jaiden, has always been his inspiration and played a big part in his re-direction of his career going into the retirement living industry for the work/life balance and to bring his love and passion for food to retirement communities. Traveling across the country and training chefs on the importance of quality and fresh ingredients. Tickets are non-refundable 10 days or less from the date of the event. Tickets are also available to purchase at the venue Bottles & Cans in Cary.