Calendar of Events

4 Courses paired with New Holland beer.

The pigs were raised locally at the MSU Student Organic Farm. The pigs’ feed is antibiotic free and they receive no hormones or other artificial supplements during their lifetime. The pigs also get to roam, run, root and dig, just as pigs like to do. This is how nature intended animals to grow. It promotes a healthy lifestyle and better eating habits, since we know exactly what we are consuming. It also helps create a cleaner environment by buying locally and conserving fuel costs.

New Holland Beer Vange Cost: $45 per person including tax and gratuity.
Menu details coming soon.
For reservations call The State Room at 517.432.5049.

A six-course “Barbecue of the Earth – Vintage Beer Supper,” showcasing the award-winning craft beers from New Holland Brewing Company will grace the table at Salt of the Earth – the new rustic American eatery in downtown Fennville on Thursday, January 28.

Salt of the Earth Executive Chef Matthew Pietsch welcomes NHBC Executive Chef Matthew Millar to his old haunts to collaborate on the fabulous six-course, barbecue-inspired dinner using local ingredients. Each course is paired with a New Holland beer selected by Beervangelist and local beer-pairing expert Fred Bueltmann, for a true culinary celebration of barbecue traditions.

Space for the dinner is limited to 40 people, and reservations are required. Call 269-561-SALT (7258). The cost for each dining experience is only $55 per person, plus tax and gratuity. Dinner starts at 7pm and is expected to last approximately two hours.

The Menu:

African Barbecue-Tasting of Smoked and Preserved Seafood
Paired with 2005 Black Tulip - Trippel

Southern Home Cookin’-Braised Collard and Mustard Greens Soup
Paired with 2009 Imperial Hatter - Imperial IPA

Memphis Salad-Deconstructed BBQ Sauce
Paired with 2009 Charkoota Rye -Smoked Rye Dopplebock

Appalachian Smoke-Oak Smoked Pork Belly
Paired with 2006 Dragon’s Milk – Barrel Aged Stout

Texas ‘cue-Braised Brisket
Paired with 2008 Night Tripper - Imperial Stout

Tres Postres-Mexican Desserts
Paired with 2005 Pilgrim’s Dole – Wheatwine

Webster's Prime Steakhouse in Kalamazoo will have a special beer and food menu for the month of February featuring New Holland.

Here's the menu:
Course 1
Bacon wrapped sea scallop with spiced quinoa, English pea puree.
Paired with Black Tulip Trippel

Course 2
A Grilled 10-ounce sirloin with smoked cippollini onion, wild mushrooms, roasted fingerling potatoes, mushroom demi.
Paired with Dragon's Milk Oak Aged Ale

Course 3
Apple streusel tartlet with vanilla crème anglaise.
Paired with Full Circle Kolsch.

The dinner is $38 per person.

For more information call Webster's at 269-343-4444

We are very excited to announce that our friends at The Main Street Stable and Tavern are putting on a New Holland beer dinner with a coctail reception featuring our Artisan Spirits.

New Holland's Beervangelist Fred Bueltmann and Spirited Advisor Rich Blair will be on hand to answer any questions you may have about our beer and spirits.

We will post the menu as soon as we get the details so keep checking back.

The price of the dinner is $45 per person including tax and gratuity. To make reservations contact The Main Street Stable at (517) 486-2141.

Join us for a family style meal created by New Holland's Executive Chef Matt Millar paired with three special beers brewed by New Holland's Pub Brewer Jeff Sheehan.

This special dinner is limited to the first 30 people who make their reservations.

Here's the menu:

CHARCUTERIE
Chicken liver pate.
Toulouse sausage.
Chicken, fennel & walnut terrine.
Paired with Copper Pot Vienna Lager.

AT THE TABLE
Cherrystone clams steamed in Copper Pot Vienna Lager with bell pepper, chili, Portuguese chorizo and olives.
Paired with DeZwaan Extra Special Bitter.

Pork shoulder confit with raisin chutney, fennel & coriander, barley risotto with goat cheese and spinach.
Paired with Caber Toss Scotch Ale.

Basil and Ceylon cinnamon panna cotta with fresh berries.
Paired with 2008 Night Tripper Imperial Stout.

Space is limited to 30 diners so make your reservations today.

To reserve your spot call Shawna at 616-355-6422.