Tear yourself away from your Zima for an afternoon to hit the first-ever Grovetoberfest, primed to rock Peacock Park with an afternoon with exclusive tastings of over 100 global beers (some making their worldwide debut!), homebrewing demos from Brew Box, a chance to vote on your favorite suds, and heavy-hitting chefs crafting seriously boozed-up dishes, not to be confused with the better-looking women at this thing. And because you're kinda special, we got a few chefs to give us the drop on their plates and choice pairings:
Chef Ralph Pagano, Beer-Braised Short Ribs w/ Carrot Butterscotch Puree: The former Iron Chef and STK's head honcho's slow-simmering two pounds of brown sugar/mustard short ribs in a buttload of Peroni, a dish he feels works best with Dogfish's Indian Brown Ale to pull out all the "rich, sexy, and sweet brown sugar flavors", even though D'Angelo is no longer rich or sexy.
Chef Michael Jacobs, New England Style Seafood Boil: The Heat's head chef who feeds Chris Bosh other, smaller dinosaurs to sustain him is soaking spiced-up middleneck clams, shrimp, and kielbasa in a Key West Ale he promises will pair perfectly with Melbourne's latest craft brew, Florida Lager, which will get the "southern roots spreading like wildfire".
Chef Pastor Sequera, Cozze, Vongole e Gamberi Risotto alla Birra: For his half-pound of beer-marinated black mussels packed into risotto, Le Fragole's head dude recommends the award-winning Blue Point Toasted Lager to give the dish a "smooth finish", making Erick Dampier extremely jealous of this meal.