The Canton Brew Works and Chefs Jason Osburn and Brandon O’Sullivan served some excellent beer and food during their Pop-Up Dinner in January. If you are unfamiliar with the Pop-Up Dinner concept, it is a temporary restaurant to provide new chefs exposure. For this Pop-Dinner, Canton Brew Works which typically doesn’t serve food, teamed up with two excellent chefs to provide dinner and beer.

Introductions

Our first introduction to Canton Brew Works was during the Detroit Fall Beer Festival. We were enamored with their beer and after we’d recovered from the festival we liked their Facebook Page. They are super responsive on their page and have an interesting line-up of events including beer and cupcake pairings. I’ve got to make time for that event!

We met Jason during the Goose Island event at the Heidelber in 2014. He is the mastermind behind the MiCraft Beer Culture Magazine so meeting him was a treat! (He is the handsome devil with the glasses!) The other guy in the picture is Bill Savage one of the brewers at Goose Island.

Canton Brew Works

As the name suggests, it is located in Canton, Michigan. Just a hop, skip and a jump from our house. It is easy to find on Lilley Road so you don’t have any excuses for not stopping by to sample their beers for our yourself.

We arrived a little before the pop-up dinner was scheduled to get the lay of the land and snap pictures. It got crowded, fast (FYI).

I ordered a flight and Chuck ordered a pint of the Cloudy Night. Cloudy Night is a black IPA with just the right amount of hops. All the beers were good and we stayed for a second round.

While we were waiting for dinner to be served we discovered their coasters. You unleash your inner artist and draw your own designs. A few of the more “interesting” designs are posted behind the bar. We are thinking that Canton Brew Works could have a coaster art contest as they have some talented patrons.

Jason Osburn and Brandon O’Sullivan

Jason and Brandon created a delicious menu for the pop-up dinner on January 30, 2016. Everything was created from “scratch” and the pancetta took months to cure.

I was super excited to see the menu for this pop-up as it included several vegetarian options.

The Chefs enjoying a pint before the rush. It is critical for the chefs to stay hydrated.

Order Food

We ordered the Sweet Potato Pate which came with crusty toasted bread. It was a nice pairing with either the Cloudy Night Black IPA or the Burgundy Belly Scottish Ale.

Next on the menu was the Rosemary Beet Chips. It was a great snack as the homemade dip had a great zing to make your tongue sing.

For our main course we had several orders of the Bhan MI Spring Rolls which were very filling and came with a wonderful peanut sauce.