The surprising thing isn’t that the Wine Cask is having a beer dinner on May 31 — they did one back in October, after all; it’s that the five-course menu kicks off with Korean chicken-skin tacos with kimchi and Asian slaw. “We’d never serve that in the dining room,” admitted Chef Brandon Hughes. “But when you think about it, everybody’s favorite part of the chicken is the skin.” It’s a bit of crispy evidence that this meal is really a chance for the Wine Cask team to think out of the fine-dining box.
Want to read the rest then go do so at the Indy's site.
UPDATE (6/3/12): Matt Kettmann, senior editor at the Indy, wrote up the dinner itself perfectly, and not just because he quoted me as we were seated at the same table. I'd write something, but when someone else has done it so well, I will just point you there instead.