Beer Paired Dinners by The Lone Buffalo

by Tangled Roots Brewing Company

Our Fall beer dinner is being postponed until a later date.

Our beer-paired dinners are an opportunity for our chefs to experiment, be creative and to offer a dining experience to guests that rivals any top restaurant around the country!

The Lone Buffalo by Tangled Roots Brewing Company was strategically located a short 10 minute drive from the very popular Starved Rock State Park. Each year Starved Rock welcomes millions of visitors who come for fresh air and to enjoy the natural landscape along the Illinois River.


Being in the middle of the fertile lands of Starved Rock Country, The Lone Buffalo is able to create seasonally fresh dishes and use local resources for much of the ingredients used, creating a “locally sourced craft kitchen”.


The Lone Buffalo Executive Chef Brok Kellogg stated, the beer-paired dinners allow

his staff to celebrate the local harvest and what it has to offer.

“We want to give back to the community that has given so much to us,” Kellogg said.

“For these dinners we let the inspiration come naturally. It is important to us to make sure everyone has the same excitement when they leave as we did while preparing the food for them.”

Brok Kellogg

Executive Chef

Northern Michigan native, Brok has traveled most of the country perfecting his craft and education. Food forward thinking and unique ideas drive his passion as a chef. His goal is to achieve a Michelin star and bring a new face to “brewpub Fare.” Brok’s 15 + years of experience in the field has versed him in many different styles and cuisines. “I love to give back to the community that I inhabit and make food a social activity.”

Favorite Food: Eggs
Favorite Chef: Marco Pierre White

Scott Seese

Chef De Cuisine

Michigan native and chef with more than 15 years experience in successful kitchens. “I am very community driven and have a focus on sustaining agriculture and energy.” Through the years he has traveled much of the Northeast coast and the Midwest to get hands on experience with different styles of cuisine. Scott specializes in patisserie and farm to table style operations.

Favorite Food: Rigatoni Bolognese from Osteria Rosa

Favorite Chefs: Brok Kellogg and Sebastian Rouxel

Theron Walker

Sous Chef

Born and raised in southwest Michigan, Theron grew up in the industry and after studying culinary arts in high school moved to Grand Rapids, Mi to start his professional career and develop his craft. In four short years he has assisted in opening three successful restaurants. As a young chef it is important for him to continue to learn and challenge himself.  “My focus is on using local products and following the seasons to create a meal that represents the region that provided the ingredients.” Food for Theron is about family. His goal is simply to become the best at what he does.

Favorite Food: Chocolate
Favorite Chef: David Chang