BigNews.Biz - Apr 03,2012 - RALEIGH, N.C. – Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that its brewery, The Mash House, will be one of the designated brewers on hand at the Brewgaloo beer festival on Saturday, April 28 from 3 p.m. to 9 p.m. in downtown Raleigh’s City Plaza. Bringing together local craft brewers, the Brewgaloo festival encourages consumers to eat, drink, purchase and think with a local mindset. Sponsored by Shop Local Raleigh, an organization in support of locally-owned independent businesses, Brewgaloo will include local breweries as well as local food trucks and live music. Cost will be $5 per beer, and $1 per 3 oz. tasting.
“A core component of Rocky Top Hospitality’s mission is finding ways to support the sustainability of local businesses, which is why we are excited to have The Mash House Brewery participate in the Brewgaloo craft beer festival,” said Ogan. “The Triangle community is making its mark among craft brewers and the festival is a great opportunity to bring together breweries and consumers alike as a way to appreciate and support the local, independent businesses that have made this area so unique.”
NEW MEDIA CONTENT:
Rocky Top Hospitality’s Twitter Page
The Mash House Brewery & Chophouse Facebook Page
The Mash House Brewery & Chophouse Twitter Page
- For more information on Brewgaloo and Shop Local Raleigh, visit http://shoplocalraleigh.org/.
ABOUT ROCKY TOP HOSPITALITY
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.
MMI Public Relations