Ruka's Table
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Ruka’s Table Hosting Specialty Beer Tasting Dinner

For Immediate Release


Ruka's Table


Ruka’s Table Hosting Specialty Beer Tasting Dinner
Pairing Dinner with Left Hand Brewery August 28, 2013

Charleston, S.C. (August 15, 2013) –Ruka’s Table will host a dinner Wednesday, August 28, 2013 with Left Hand Brewery, located in Longmont, CO.  Five courses will be artfully and seasonally paired by Chef Burdett to complement a flight of five beers from the highlighted brewery.

“I love pairing food with craft beer as each individual beer offers a wide variety of components and flavors, making it fun to highlight and embellish with local, seasonal ingredients from the kitchen,” says Chef Burdett. “Left Hand Brewery is the first American and first craft brewery to master bottling a Nitrogen beer without a widget and I’m excited to finish off this tasting sharing that with our guests.”

The menu will feature the following courses:

1st course
Tomato Gelee, Lemon Pudding, Charred Corn, Squash Paired with Polstar Pilsner – a light, crisp and elegant Pilsner

2nd course
Georgia clams, Beer broth, Rye and Grapefruit
Paired with Stranger American Pale Ale – noted for its floral hop aromas, malt sweetness and spicy undertones

3rd course
Rabbit, Sweet Onion and Raspberry Tart, Rabbit Bacon
Paired with 400# Monkey – an earthy and herbal brew, well-balanced by bready malt

4th course
SC Quail, Country Ham, Fresh Fig, Pickled Shallots
Paired with Black Jack Porter – with espresso, dark chocolate and herbaceous hop flavors

5th Course
Milk Stout Ice Cream, Cream Soda
Paired with Nitro Milk Stout – has aromas of brown sugar, vanilla cream and hints of roasted coffee


The Beer Tasting Dinners, hosted at Ruka’s Table at 163 Wright Square, will have one seating at 6:30 pm and reservations are required. The cost is $60 per person, exclusive of tax and gratuity. For reservations, call Ruka’s Table at 828.526.3636.

About Justin Burdett

Executive Chef of Ruka’s Table, Justin Burdett joined the Ruka’s Table team in summer of 2012, bringing his esteemed farm-to-table knowledge and practices to broaden the restaurant’s locally influenced menu. Prior to his work at Ruka’s Table, Burdett was Chef de Cuisine at Miller Union, a nationally recognized and acclaimed restaurant in Atlanta, Ga. Burdett was named by Food & Wine magazine in March 2013 as one of the top ten chefs in the Southeast.

About Ruka’s Table

Located in the mountain town of Highlands, N.C., Ruka’s Table offers a variety of inventive dishes, showcasing sophisticated Southern flavors. The restaurant proudly partners with local farms to sources fresh proteins and produce in support of the local slow food movement. Every dish is made from scratch, including its cheese, with seasonal and local ingredients, to invoke a homemade feel along with its authentic and rustic menu.

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The Reynolds Group, Inc.
Mary Reynolds / Kate Connor