chef jeremy bialker bartender thomas o rsquo donnel

Chef: Jeremy Bialker & Bartender: Thomas O’Donnel


Restaurant : Two Rivers Brewing Company
Community : Central PA

Cuisine: Duck Three Ways

Description: Confit duck and parsnip pierogies with browned butter & pecan agrodolce, pulled confit duck leg, red wine-cherry-black pepper coulis, creme fraiche, house-made duck prosciutto, & lemon pepper baby watercress.

Paired Cocktail: The Mallard Reaction

Description:  A rosemary Woodford Reserve Distiller Select sour, rosemary and simple syrup, duck egg white, shaken poured over a red wine cherry sauce.

"Sauce" is made from red wine, dried cherries, orange bitters, and black pepper all blended. Garnished with rosemary sprig and cracked black pepper.

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