Northern California Homebrew Festival Brewer’s Dinner | Vegas Beer Dinner Buffet

Northern California Homebrew Festival Brewer’s Dinner | Vegas Beer Dinner Buffet

On the fourteenth Day of the Ninth Month, In the Year Two Thousand Eighteen

Seating Begins at Six Thirty PM

 

FIRST COURSE

 

Peppers Royal

 

locally grown bite size sweet shishito peppers, blistered and served with a

Eat Beer Hot Sauce Nor Cal Mole infused cream cheese dipping sauce

 

Lagunitas Brewing Co. – Little Sumpin’ Sumpin Ale

 

SECOND COURSE

 

$20 on green!

 

Paul’s Produce Hampton, little gems, radicchio lettuces, with crumbled Cypress Grove Humboldt Fog goat cheese, tarragon, Italian leaf parsley,

raspberries, sunflower sprouts, julienned carrots, toasted hazelnuts, carbonated orange segments and a Framboise Rose Gose shallot vinaigrette

 

Anderson Valley Brewing Co. – Framboise Rose Gose

 

THIRD COURSE

 

Yellow Thai Racer Shrimp

 

Inspired by the seafood buffets of Vegas, shrimp are simmered in a Eat Beer Hot Sauce Yellow Thai Racer, made with Bear Republic Brewing Co.

Racer 5 IPA, coconut milk, yellow roma tomatoes and poured over savory purple sticky rice and garnished with bean sprouts

 

Yellow Thai Racer Vegetable Curry

 

Hodo tofu, a mixture cauliflower, butternut squash, leeks, all simmered in a Eat Beer Hot Sauce Yellow Thai Racer, made with

Bear Republic Brewing Co.Racer 5 IPA, coconut milk, yellow roma tomatoes and poured over savory purple sticky rice and garnished with bean sprouts

 

Ferment.Drink.Repeat. – Wit Love Belgian Witbier

 

FOURTH COURSE

 

Robust Porter Beef & Mushroom Stroganoff

 

top round sliced and marinated in koji | truffle salt | black garlic, then smoked with white shimeji, hen of the woods, crimini and shiitake mushrooms,

roasted shallots | pearl onions | cipollini onions, tossed in a robust porter reduction, crème fraiche and sour cream,

on gamble of fresh pappardelle | linguini | Ramen mix pasta and a dusting of black truffle salt

 

Mushroom Porter Stroganoff

 

smoked white shimeji, hen of the woods, crimini and shiitake mushrooms, mixed with roasted shallots | pearl onions | cipollini onions,

tossed in a robust porter reduction, crème fraiche and sour cream on gamble of fresh pappardelle | linguini | Ramen mix pasta and a dusting of black truffle salt

 

Old Hangtown Beer Works – Black Betty Robust Porter

 

FIFTH COURSE

 

What Happens at Lake Francis, Stays Lake Francis

 

A rich and decadent Chocolate Stout Cake, made with TCHO chocolate powder, Wild turkey bourbon Barrel Aged Barney Flats Oatmeal Stout, and

Straus organic milk, baked and layered with a Chocolate Whiskey Stout Pudding and topped with a malted whipping cream and a sprinkle of TCHO cocoa nibs

 

Anderson Valley Brewing Co. – Wild turkey bourbon Barrel Aged Barney Flats Oatmeal Stout

Sean Paxton

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