When: March 17, 2020 - 6:30 pm
Where: Wilmington Brew Works
Please join us as we welcome Chef Robert Lhulier, for a St. Patrick’s Day Beer Dinner on Tuesday, March 17th. A three-course meal with beer pairings in our taproom, including the debut of a yet-to-be-named Irish Oatmeal Stout. Skip the bar crawls and green beer, and enjoy the creatively prepared culinary creations of Chef Lhulier at Wilmington Brew Works.
First Course – Appetizer
Green Lentil Soup with Smoked Bacon, herb croutons, Northeast Pale Ale
Second Course – Entree
Braised Lamb Stew with root vegetables, new potato, orange peel, prepared and paired with WBW Oatmeal Stout
Third Course – Dessert
Sticky Toffee Pudding, Caramel-Chocolate Sauce, Sea Salt, Doppelbock
Tickets are $55 per person and include your three course meal and three beer pairings. Due to kitchen limitations, we are unable to offer a Vegetarian option. 21 and over only.
About Chef Robert Lhulier
After 35 years in virtually every aspect of the hospitality industry in the tri-state area and Europe, Chef Robert Lhulier has embarked on his own personal chef business, Robert Lhulier Cuisine. RLC offers direct client-to-client chef services, concierge catering and special events to suit your lifestyle, from casual to special occasion, al fresco and family suppers. However, it is the red-hot trend of Pop-Up Dinners and Farm-to-Table events that keeps Robert busy the bulk of his time. Seasonally driven, creatively prepared multi-course communal meals are his specialty, from intimate groups to gala-style gatherings.
Specializing in multi-course tasting menus, Chef Robert’s distinguished experiences, such as stagiare at Charlie Trotter’s in Chicago, ownership of The Chef’s Table (New Castle, DE), as well as implementing a successful gourmet club (The Chef’s Table at the University and Whist Club) and a stint as Tasting Menu Chef of the revered Talula’s Table in Kennett Square, have allowed him to lead the way in this highly sought after and popular style of niche dining.
As a lauded graduate of The Culinary Institute of America (’98), Chef Robert’s cumulative experiences have provided him the skills necessary for professional menu consultation, cost/expense analysis, menu development and event planning. He volunteers annually for The March of Dimes, Meals on Wheels Delaware, and local food-driven charities. Robert is a native of Wilmington, Delaware. He can be found on Instagram under the name @djjazzychef