The Granary ‘Cue and Brew will celebrate its fifth anniversary by hosting its first-ever traditional beefsteak dinner. The Granary is teaming up with food and drink sponsors Flannery Beef and Broadbent to provide the meat and wine to curate a special menu; charity partner ChildSafe as the beneficiary of all proceeds; and local artist Cruz Ortiz to design the classic beefsteak aprons which will be worn by dinner guests.
Patrons can expect an all-you-can-eat, no-utensil style dinner - a tradition harkening back to old New York. Traditionally, guests dressed in black-tie and, with their hands, eat meat from tables set with brown paper and drank an abundance of beer. Chef Tim Rattray is one of a few chefs to carry on this tradition.
The Granary ‘Cue and Brew will celebrate its fifth anniversary by hosting its first-ever traditional beefsteak dinner. The Granary is teaming up with food and drink sponsors Flannery Beef and Broadbent to provide the meat and wine to curate a special menu; charity partner ChildSafe as the beneficiary of all proceeds; and local artist Cruz Ortiz to design the classic beefsteak aprons which will be worn by dinner guests.
Patrons can expect an all-you-can-eat, no-utensil style dinner - a tradition harkening back to old New York. Traditionally, guests dressed in black-tie and, with their hands, eat meat from tables set with brown paper and drank an abundance of beer. Chef Tim Rattray is one of a few chefs to carry on this tradition.
The Granary ‘Cue and Brew will celebrate its fifth anniversary by hosting its first-ever traditional beefsteak dinner. The Granary is teaming up with food and drink sponsors Flannery Beef and Broadbent to provide the meat and wine to curate a special menu; charity partner ChildSafe as the beneficiary of all proceeds; and local artist Cruz Ortiz to design the classic beefsteak aprons which will be worn by dinner guests.
Patrons can expect an all-you-can-eat, no-utensil style dinner - a tradition harkening back to old New York. Traditionally, guests dressed in black-tie and, with their hands, eat meat from tables set with brown paper and drank an abundance of beer. Chef Tim Rattray is one of a few chefs to carry on this tradition.
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