Royals Hot Chicken (736 E Market St.) chefs Ryan Rogers and Andrew McCabe will welcome the experimental food lab, Brewed Food, and Denver-based chef and certified Cicerone, Jensen Cummings, on Sunday, June 25, at 6 p.m., for a collaborative beer dinner. According to a news release, the innovative five-course menu will be paired with beers from Goodwood and New Belgium Brewing Company and incorporate brewing ingredients from both breweries.

The dinner is part of a national tour organized by Brewed Food lab. Cummings founded the company to promote craft brewing as a culinary art and core philosophy of cooking. He utilizes beer yeast to create unique food fermentations and incorporates ingredients such as hops, wort and spent grain into dishes. The goal of the Brewed Food tour is to share these techniques with chefs across the country. Cummings will be visiting Seattle, Atlanta, and Cincinnati in addition to Louisville.

The Brewed Food Louisville menu includes:

Reception: Goodwood Walnut Brown Ale served with koji-aged venison tartare; plum-infused wort, chocolate meringue, porcini, Zeus hop; and New Belgium Le Terroir served with sourdough blini; hopped yogurt, malted tender belly bacon, sour mash roe

First course: New Belgium Abbey & Voodoo Ranger IPA served with wort broth ochazuke; torrified wheat, grain soy, nukazuke, shio koji sashimi

Second course: Goodwood Barrel-Aged Saison served with Cara 45 malted barley risotto; fermented corn milk, special bacon, shaved oysters, centennial hops

Third course: New Belgium 2017 La Folie served with pork char sui; lop cheong, barrel-aged hoisin, spontaneous dragon fruit

Fourth course: Goodwood Bourbon Barrel Stout served with s’mores; spent grain cracker, yeasted Simcoe Hopmallow, mushroom powder

Tickets cost $50 and can be purchased by clicking here.

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Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, WhiskeyWash.com and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.

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