A big thanks to @bandofbohemia for having Chef Andrew and crew at the @beardfoundation awards pre-party. Chef, Matt, and Dylan prepared confit rabbit leg and seared scallops. We pored SKREEECH!! DIPA and @thesournotebrew Pineapple Gose. #chefandrewdering #18thstreetbrewery #eatindiana #drinkindiana #nwifood #jbaf (at Band of Bohemia)














