Surly Brewing is going vegan on August 12 for our 2019 Twin Cities Veg Fest FUNraiser! You read that right—Surly Goes Vegan. This August.

You can choose to join us just for happy hour and appetizers, or buy a full event ticket for a scrumptious sit-down meal with karaoke afterward.

We’ll have more info in the coming weeks about activities at the FUNraiser itself, but this week, it’s all about the food.

One of Surly Brewing’s top chefs, DeWitt Kane, is cooking up this awesome menu:

• Chicken Fried Smoked Tofu with Smashed Potatoes and Bordelaise Gravy
• Roasted Cauliflower, Vegan Lebanah, and Calabrian Marcona Relish (Gluten-free option)
• Cavatappi, Sweet Corn Succotash, and Walnut Ricotta

You won’t want to miss these one night only vegan specials at one of Minnesota’s most defiant breweries.

Meet the chef

Growing up in Ohio, Chef DeWitt Kane always had a passion for food. At the age of 14, he started working in restaurants. His first restaurant job was at Dragonfly Neo-V, a vegan fine dining restaurant in the heart of Columbus.

He then moved to Denver, Colorado and graduated with a Bachelor’s degree in Food Service Management from Johnson and Wales University. From there, DeWitt moved to Boston, Massachusetts where he worked under Certified Master Chef Robert Mancuso at the oldest and perhaps the most prestigious country club in the country, aptly named The Country Club.

Yearning to return to the Midwest, in February of 2015 he moved to Minneapolis and began to work with Surly Brewing Company. In his current role, DeWitt constantly finds inspiration from the melting pot of cultures found in Minneapolis, as well as the bountiful harvests from the local farms in the area.

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Don’t miss out! Ticket sales end on July 29 and benefit Twin Cities Veg Fest 2019, which we anticipate will welcome over 10,000 attendees, including those waking up to the realities of animal agriculture and new to plant-based food.