Dine Roundup: Abita adds new beer flavor, City Pork events and more food news

Abita adds new flavor to seasonal series

Abita Brewing Co. has added a second flavor to its seasonal Harvest Series called Abita Blueberry Wheat. The brew will be available from June through September.

Blueberry Wheat joins Strawberry Lager in the series. Abita uses locally grown produce to create both flavors, adding fruit juice after the beers have been fermented, aged and filtered.

Warsteiner tasting at City Pork Brasserie & Bar tonight

City Pork Brasserie & Bar will host a complimentary Warsteiner beer tasting on Wednesday, June 15, 5:30-7 p.m.

Warsteiner will take over the Brasserie patio to showcase its products and pair them with several City Pork bites. There will also be live music by Josh Magee.

Space is limited, call 615-8880 to reserve a spot.

Bourbon, Brews & BBQ at City Pork

City Pork Kitchen & Pie will host a Bourbon, Brews and BBQ event to benefit Special Ops Survivors on Saturday, June 18, 4-7 p.m.

In addition to bourbon, brew and barbecue, the event will feature live music by Voodoo Bayou, a silent auction and more.

Tickets are $40, and VIP access is $100, which includes a meet and greet with the band and a custom-engraved bottle of Jack Daniels Single Barrel.

For more information and to purchase tickets visit the website.

Galatoire’s to host beer dinner

Galatoire’s Bistro will host its third annual Louisiana Beer Dinner on June 23 at 7 p.m.

Galatoire’s Bistro Executive Chef Kelley McCann will prepare a five-course meal, paired with local beer selections from Louisiana breweries. The dinner is $65 per guest (inclusive of tax and gratuity).

The menu:

Hand-passed hors d’oeuvres:
• Grilled Ham and Cheese Bocadillos
• Seared Tuna with Onion Marmalade
• Watermelon, Tomato and Herbs
Paired with Great Raft Brewing’s Southern Drawl

First course:
Grilled Porcelet Belly
With toasted brioche, wild mushrooms and choron sauce
Paired with Bayou Teche Brewing’s LA 31 Bouchiere

Second course:
Rustic Vegetable and Bread Salad
With okra, parsnip, heirloom tomato, goat cheese, ciabatta bread and walnut vinaigrette dressing
Paired with Southern Craft Brewing Company’s Red Stick Rye

Third course:
Roasted Grouper
With tropical fruit chutney
Paired with Parish Brewing Company’s Ghost in the Machine

Fourth course:
Cumin-Salt Crusted Lamb Chop
With spiced couscous
Paired with NOLA Brewing Company’s Messipi

Dessert course:
Chocolate and Peanut Butter Terrine
With graham cracker crumbs and toasted marshmallow crème
Paired with Gnarly Barley Brewing Company’s Korova Milk Porter with Peanut Butter