Brewed FoodAtlanta

June 4, 2017

Chef Terry Koval of Wrecking Bar Brewpub &
Chef Ryan Smith of Staplehouse

Wrecking Bar Brewpub
292 Moreland Ave
Atlanta, GA 30307

Ticket Price
$75 (includes tax & gratuity)

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Chef Terry Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before accepting the position of executive Sous Chef under Chef Gary Mennie at the nationally acclaimed Canoe. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh, and was promoted to Executive Chef at sister restaurant Room at TWELVE which was awarded 3 stars by The Atlanta Journal Constitution. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger, awarding them one of the top ten best burgers in the country by Food and Wine Magazine and given 3 stars by The Atlanta Journal Constitution. He received prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef from, then in 2013 Koval took the reins at Wrecking Bar Brewpub as Executive Chef. There he was able to embrace local, seasonal ingredients and showcase their flavors. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal Constitution as well as receiving 3 out of 5 stars from Creative Loafing. Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015.

Neal is an Atlanta native and worked in the service industry for several years after college while learning to home-brew. He began working at Wrecking Bar Brewpub in 2011, where he landed a gig in the brewery shortly after opening and is now the Head of Brewing Operations.

In 2010 Bob Sandage and his wife Kristine, purchased the Victor Kriegshaber house at 292 Moreland Avenue in Atlanta. This National Register Historic property was renovated for use as a Brewpub and Events Facility. It has been open since June 2011, voted Atlanta’s Best Brewpub in 2011-2013 by “Creative Loafing Atlanta” readers and based on Rate Beer and Beer Advocate, the Wrecking Bar Brewpub is one of the top brewpubs in the United States.

A casual neighborhood restaurant, located in the heart of Atlanta’s Old 4th Ward. The menu changes regularly based on seasonality and the mood of Chef Ryan Smith. The restaurant is a for-profit subsidiary of The Giving Kitchen, a nonprofit organization, which supports restaurant workers. In its first year Staplehouse was nominated for a James Beard Award and named Bon Apetit’s Best New Restaurant.

We look forward to enjoying the spirit of Brewed Food with you. You can get in touch through the form below, tickets available online.


The Menu

Denver based Chef & Certified Cicerone Jensen Cummings and Chefs' Terry Koval of Wrecking Bar Brewpub and Ryan Smith of Staplehouse have collaborated on an exciting menu for the Brewed Food Atlanta event. Beer pairings and food? You can't beat that!

Wrecking Bar Brewpub ‘Another Brick’ Berliner Weisse

Brewer’s Yeast Levin Toast / WB taleggio, fermented radish, radish top pesto

Wrecking Bar Brewpub ‘Juice Willis’ IPA

Rye Wort Fermented Beets / Brushy Fork cured venison, service berry vinegar

New Belgium Le Terroir

Sourdough Blini / hopped yogurt, malted Tender Belly bacon, sour mash roe

New Belgium Abbey & Voodoo Ranger IPA

Wort Broth Ochazuke / torrified wheat, grain soy, nukazuke, shio koji sashimi

WB / Staplehouse Collab Grisette

Spent Grain Tempeh / sour stout sea island white pea sauce, pickled mushroom

New Belgium 2017 La Folie

Pork Char Sui / lop cheong, barrel aged hoisin, spontaneous dragon fruit

Wrecking Bar Culinary Team Collab Kvass

Wet-Aged Miso Ribeye / lacto fermented black peppercorns, egg yolk

Download the menuBrewed Food Atlanta Press Kit

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