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August 27, 2010

On tap at Brewer's Art beer dinner: heirloom grits

cornLast time Brewer's Art did a beer dinner, the menu included a wonder of molecular gastronomy called popcorn puree.

Something else unusual caught my eye on the menu for the Brewer's Art beer dinner coming up Wednesday: heirloom grits.

I can only assume they're grits made from some old variety of hominy, but even with all sorts of heirloom veggies in vogue, heirloom grits caught me by surprise.

The grits appear during the first of five courses, alongside a seared diver scallop, Hudson Valley foie gras and peach-habañero jam. That course gets washed down with Saison de Pècore.

Check out the full Brewer's Art beer dinner menu yourself. 

Dinner is $55 per person. 

Reservations can be made online or by calling (410) 547-6925. You must specify beer dinner if
you reserve online.

UPDATE: Just heard back from Volker Stewart of Brewer's Art, who filled me in on heirloom grits.

"They are just produced at an old mill in Tennessee," he e-mailed me. "A former chef of ours grew up there and they were his local grits producer (good childhood memory), and he got them to ship them up here to us! Best grits around."
 

You call it corn. We call it heirloom grits. Getty Images

Posted by Laura Vozzella at 2:00 PM | | Comments (9)
        

Comments

Just updated this post after hearing back from someone at Brewer's Art about what the heck heirloom grits are.

Are we taking liberties with the word heirloom? Who knows?

We are using some cool Peruvian dried corn as a garnish for the ceviche on the regular summer menu, FWIW...

I wasn't suggesting that you're taking liberties with the word "heirloom," Volker.

I just think it’s notable that people are so intensely interested in every ingredient, even one as humble as grits.

I'll never complain about that.

are these magic grits? did you buy them from the same man who sold Jack his beanstalk beans?

As a former employee of Brewer's (Hi Volker!), I can tell you that these grits are the best I've ever tasted. Anson Mills can't hold a candle to them. FWIW, I've used them in several kitchens I've worked in since, and keep a bag in my freezer at home.

Are these grits hominy grits, or just corn grits?

So, ChefJoker, care to share the brand name of these "Wonder Grits" from Tennessee? I'd love to try them !

Can't wait for the wild snipe dinner. I hear the snipe are running early this year.

Rocky, I'd rather not necessarily disclose. Volker, feel free.

Goober: I did a snipe a la ortolan last year. It was phenomenal. Except I drowned it in prop wash instead of brandy.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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