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