Don a butcher’s apron and paper hat and dig into a mountain of meat at a special charity edition of Beacon’s annual feast. Chefs Waldy Malouf and Sergio Lopez will dispatch a nonstop parade of grub, including hunks of cheddar, lamb kidneys wrapped in bacon and dry-aged sirloin smothered in blood-and-butter gravy. Woodford Reserve bourbon and Brooklyn Brewery Pre-Prohibition lager, plus jazz from the Blue Vipers of Brooklyn, add to the raucous vibe. A portion of proceeds will go toward the CulinaryInstitute of America’s Alumni Scholarship Fund.
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