Thanksgiving Deconstructed: A Huber wine dinner at NABC's Bank Street Brewhouse on Tuesday, November 13.

And now for something completely different, at least by our standards: We're doing our first-ever wine dinner at Bank Street Brewhouse with our friends at Huber's Orchard, Winery, & Vineyards. Chef Matt Weirich and the kitchen crew will be "deconstructing" traditional Thanksgiving dishes and pairing them with Huber wines, which we stock every day at BSB.

It's good to mix things up, so check out the Facebook event page and consider dining and drinking with us on November 13th. The dinner begins at 6:30 p.m., and for reservations, you can call 812-725-9585. You can drink NABC beers before and after, if you like ... no rules, and all that.

Here's the menu card:

Five Course Dinner Paired With Huber's Wines ... $65, gratuity included

Amuse Bouche
“Green Bean Casserole” & “Deviled Eggs”
Applejack Cocktail

“Sweet Potato”
Sweet Potato, Fennel, Pistachio
2011 Traminette

“Carrot & Peas”
Carrot, Pea, Granola
2011 Seyval Blanc

“Venison”
Venison Loin, Celery Root, Potato
2009 Cabernet Sauvignon

“Turkey & Stuffing”
Turkey Confit, Stuffing, Cranberry Sauce
2008 Heritage HSR

“Apple Pie”
Apple & Caramel Powder
2011 Pinot Gris