A new local foods night at Great Basin Brewing Company’s two locations brings an aspect of its culinary process full circle. As part of its zero-waste efforts—Great Basin now composts, recycles or reuses 95 percent of its ingredients and materials—the brewery has been sending the barley left over from its brewing to local farmer Karl Baker of Brewery Beef. Baker uses it to feed his cows, who then find their way to dinner plates at the brewery. It’s one of the dining options chef Tracy Darue will be serving up on Localvore Wednesdays, where highlights include local beef, produce from local farms and a beer bread made with local Hidden Valley honey.
Locals only
