For immediate release
Contact: Jeff Hinson, Emeril's Homebase
504-524-4241 jeff.hinson@emerillagasse.com
Matt McKiernan, Lazy Magnolia Brewing Co.
228-467-2727 matt@lazymagnolia.com
Emeril's Coastal Fare Paired with Mississippi's Brewery for
Five Course Beer Dinner
Gulfport, MS (Monday, October 6, 2008) - Emeril's Gulf Coast Fish House and Lazy Magnolia Brewing Company, the first micro-brewer to produce beer made with roasted pecans, team up on Thursday, October 23, to create a five-course dinner paired with five signature Lazy Magnolia brews.
Chef Steve D'Angelo will begin the evening with a special tasting of small bites on the beachside patio starting at 6:30pm. Mark and Leslie Henderson, Lazy Magnolia's founders, will join guests inside for the four-course seated dinner at 7:00pm, along with the company's brew masters, who will offer insights into each style of beer and answer questions about the beer making process. Chef Steve will match each course with a unique beer, as the Lazy Magnolia team shares exclusive stories about the company's history.
The menu will incorporate local ingredients from South Mississippi, including oysters on the half shell, fresh Gulf shrimp, farm grown produce and sweet potatoes. A constant favorite on the Fish House's menu; Shrimp & Grits, incorporates Lazy Magnolia's "Reb Ale" Pale Ale in the housemade Barbeque Sauce.
The five courses are:
1st Course - Passed hors d'oeuvres paired with "Southern Gold"
2nd Course - Pancetta Baked Oysters paired with "Indian Summe" - on the Half Shell with Sweet Onions, Baby Lettuces and Orange Marmalade
3rd Course - Shrimp & Grits paired with "Reb Ale"- Gulf Shrimp & White Cheddar Grits with Applewood Bacon, Smoked Mushrooms and Lazy Magnolia Beer Barbeque Sauce
4th Course - Pecan Smoked Pork Tenderloin paired with "Southern Pecan" - with Braised White Beans, Grilled Lacinato Kale and a Pecan-Browned Butter
5th Course - Sweet Potato Bread Pudding paired with "Jefferson Stout" - with Cinnamon Stick Ice Cream
The five-course dinner is $45 per person including beer (plus tax & gratuity). For reservations, please call 228-314-1515 and mention the Lazy Magnolia dinner. Valet parking is available at the Island View Casino Resort.
About Lazy Magnolia
Lazy Magnolia is the brain-child of Mark and Leslie Henderson and is Mississippi's first and only micro-brewery. Their flagship creation, Southern Pecan Nut Brown Ale, is one of the first beers in the world made with real roasted pecans. Southern Pecan won a Bronze Medal in the 2006 World Beer Cup in the Specialty Beer category. Born and raised in Mississippi, the couple met in college and moved to the Mississippi Gulf Coast in 2000 to pursue careers in engineering.
The inspiration for Lazy Magnolia began when Leslie bought Mark a homebrew kit for Christmas. Leslie soon took over as the official "brewster", experimenting with new recipes in their kitchen and soon developed a loyal following among family and friends. At their urging, Mark began researching the legality of opening a brewery in their home state, and drafted plans to launch a craft micro-brewery. Leslie entered the American Brewers Guild Brewing School in 2003 and their dream became a reality in January 2005, when the first batch of beer was produced. Lazy Magnolia now brews five full-time selections, and a line of seasonal brews, which are distributed throughout Mississippi, Alabama and Florida.
About Emeril's Gulf Coast Fish House
Emeril's Gulf Coast Fish House is located on the sandy beaches of the Mississippi Gulf Coast in Gulfport, just one hour east of New Orleans, and overlooks the shimmering waters of the Gulf of Mexico at the Island View Casino Resort. The menu features "Coastal Creole" cuisine, a combination of Lagasse's signature "new New Orleans" cuisine with an emphasis on fresh local seafood, produce and farm products that are unique to the region. Emeril's Gulf Coast Fish House is the sister restaurant to the award-winning Emeril's New Orleans Fish House in Las Vegas. Designed by Friedmutter Group, the venue features a 4,000 bottle curved wine tower, glass, terrazzo, shell and Venetian plaster accents, swirling glass ribbons and thousands of hand-blown glass bubbles suspended from the 20 foot high ceilings. The restaurant features a lively Chef's Food Bar which highlights the kitchen's action at the front of the main dining room. The design is as dynamic as the ever-present beach views, evoking the sparkle and fluidity of the surrounding Gulf waters. The restaurant is open for Lunch Monday-Friday from 11:30am-2:00pm, Dinner Monday-Sunday, 5:30pm-10:00pm and Brunch on Sundays, 11:30am-2:00pm.
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