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VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20250912T220000Z
DTEND:20250913T010000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Walker on the Water
DESCRIPTION:For 45 years\, the Holz Br cke has been a cherished symbol of Frankenmuth\, linking the Bavarian Inn Restaurant with the Bavarian Inn Lodge. Walker on the Water celebrates this iconic connection by bringing together Chef Jacob Austin of the Bavarian Inn Restaurant and Chef Jason Wellnitz of the Bavarian Inn Lodge for a unique culinary collaboration\, perfectly paired with premium Johnnie Walker Scotch whiskies.\n\nGreta Gillespie Harper of Diageo Beverages and her expert team will walk you through the rich heritage and complexity of Scotch whisky - showcasing what makes Johnnie Walker a true classic.\n\nDon't miss out on this unique outdoor dining experience on the historic Holz Br cke Covered Wooden Bridge for an unforgettable evening.\n\nMenu\n\nPassed Hors d'Oeuvres\n\n  Bourbon Glazed Pork Belly Bites\n\nSkewered cubes of crispy pork belly finished with a sticky bourbon-maple glaze.\n\n  Scotch Braised Chicken Thigh\n\nWith caramelized onions and goat cheese in phyllo\n\nCreate a Welcome Highball with your choice of Johnnie Walker Black\, Green\, or Gold\n\nFirst Course\n\n\n	Grilled Peach & Arugula Salad\n\n\nGrilled peaches\, candy-striped Chioggia beets\, baby arugula\, toasted walnuts\, feta\, and fresh mint\, finished with a white balsamic-honey vinaigrette.\n\nServed with Penicillin (Glenkinchie + Talisker Spritz) and .25 oz Glenkinchie neat pour\n\nSecond Course\n\n\n	Grilled New York Strip Steak\n\n\nFinished with a Johnnie Walker Black Label compound butter and paired with a charred citrus and scotch-glazed shrimp skewer.\n\nServed with creamy horseradish mashed potatoes and grilled broccolini with lemon zest and toasted hazelnuts.\n\nServed with Cragganmore Scotch Old Fashioned and .25 oz Cragganmore neat pour\n\nThird Course\n\n\n	Brown Butter Cake\n\n\nWith scotch almond cherry compote\, vanilla caramel custard\, and smoked whip cream\n\nServed with Maple Hot Toddy with Mortlach\, (Zehnder Maple Syrup) and .25 oz Mortlach neat pour\n\n \n\nReservations are required. Cost is $125 per person and includes whiskies\, meal\, tax and gratuity.
X-ALT-DESC;FMTTYPE=text/html:<p>For 45 years\, the Holz Br&uuml\;cke has been a cherished symbol of Frankenmuth\, linking the Bavarian Inn Restaurant with the Bavarian Inn Lodge.&nbsp\;<em>Walker on the Water</em>&nbsp\;celebrates this iconic connection by bringing together Chef Jacob Austin of the Bavarian Inn Restaurant and Chef Jason Wellnitz of the Bavarian Inn Lodge for a unique culinary collaboration\, perfectly paired with premium Johnnie Walker Scotch whiskies.</p>\n\n<p>Greta Gillespie Harper of Diageo Beverages and her expert team will walk you through the rich heritage and complexity of Scotch whisky - showcasing what makes Johnnie Walker a true classic.</p>\n\n<p>Don&rsquo\;t miss out on this unique outdoor dining experience on the historic Holz Br&uuml\;cke Covered Wooden Bridge for an unforgettable evening.</p>\n\n<p><strong>Menu</strong></p>\n\n<p><strong>Passed Hors d&rsquo\;Oeuvres</strong></p>\n\n<p>&middot\; Bourbon Glazed Pork Belly Bites</p>\n\n<p>Skewered cubes of crispy pork belly finished with a sticky bourbon-maple glaze.</p>\n\n<p>&middot\; Scotch Braised Chicken Thigh</p>\n\n<p>With caramelized onions and goat cheese in phyllo</p>\n\n<p><em>Create a Welcome Highball with your choice of Johnnie Walker Black\, Green\, or Gold</em></p>\n\n<p><strong>First Course</strong></p>\n\n<ul>\n	<li>Grilled Peach &amp\; Arugula Salad</li>\n</ul>\n\n<p>Grilled peaches\, candy-striped Chioggia beets\, baby arugula\, toasted walnuts\, feta\, and fresh mint\, finished with a white balsamic-honey vinaigrette.</p>\n\n<p><em>Served with Penicillin (Glenkinchie + Talisker Spritz) and .25 oz Glenkinchie neat pour</em></p>\n\n<p><strong>Second Course</strong></p>\n\n<ul>\n	<li>Grilled New York Strip Steak</li>\n</ul>\n\n<p>Finished with a Johnnie Walker Black Label compound butter and paired with a charred citrus and scotch-glazed shrimp skewer.</p>\n\n<p>Served with creamy horseradish mashed potatoes and grilled broccolini with lemon zest and toasted hazelnuts.</p>\n\n<p><em>Served with Cragganmore Scotch Old Fashioned and .25 oz Cragganmore neat pour</em></p>\n\n<p><strong>Third Course</strong></p>\n\n<ul>\n	<li>Brown Butter Cake</li>\n</ul>\n\n<p>With scotch almond cherry compote\, vanilla caramel custard\, and smoked whip cream</p>\n\n<p><em>Served with Maple Hot Toddy with Mortlach\, (Zehnder Maple Syrup) and .25 oz Mortlach neat pour</em></p>\n\n<p>&nbsp\;</p>\n\n<p>Reservations are required. Cost is $125 per person and includes whiskies\, meal\, tax and gratuity.</p>\n
LOCATION:Holz-Br cke Wooden Bridge
UID:e.2606.19803
SEQUENCE:3
DTSTAMP:20260513T175921Z
URL:https://members.flintandgeneseechamber.org/events/details/walker-on-the-water-19803
END:VEVENT

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