Bold Beer, Bold Food, Bold River Beer Dinner with ARTA | August 2, 2013 | Tuolumne River

Bold Beer, Bold Food, Bold River

August 2, 2013 – Tuolumne River, CA

 

Sand ‘Bar’ Reception

CARIBBEAN STYLE GORP

chili spiced dried mangos, sprouted cashews, coconut curls, dried pineapple, hemp seeds & pumpkin seeds

 

PLANTATION CHIPS

banana chips, lightly seasoned with sea salt and served with a curried roasted banana Stone IPA dip

 

PADRON PEPPERS

Stone IPA, on tap, in the middle of nowhere…

 

First Course

CUBAN STYLE PULLED PORK SLIDERS

Stone IPA Brined Pork, rubbed with Cuban spices, slow roasted for 12 hours and pulled into small chunks,
then mixed with a guava/ginger/Stone IPA bbq sauce, piled onto a bun with malt pickled red onions

Stone Pale Ale

 

Second Course

IPA JERK DUCK LEGS

Cali-Belgique IPA blended with fresh chilies, spices and herbs to make a special Jerk sauce,
marinating the duck legs for 48 hours, then sous vide a la confit for 8 more hours

 

CLAVEY FALLS MASH

sweet potatoes, plantains and yucca cooked in Double Bastard Ale and mashed together

Mango Stone Cali-Belgique IPA Cocktail

 

Third Course

JAMAICAN CURRIED LAMB STEW

onions, peppers, curry, Stone Smoked Porter with Vanilla Bean, coconut milk and lamb cheeks
stewed low and slow, until the meat is tender and all the flavors combined

 

ARROGANT BEANS AND RICE

Rancho Gordo heirloom beans cooked in Arrogant Bastard Ale with smoked ham hock, garlic and adobo spices
then blended with a fluffy coconut rice

 

CALLALOO WITH HOT PEPPER MALT VINEGAR

Collard greens slow cooked with garlic and finished with a pepper infused malt vinegar

 

HOUSE MADE JAMAICAN PEPPER SAUCE WITH STONE RUINATION IPA

Stone RuinTen IPA Hurricane Cocktail

 

Fourth Course

THE ‘T’ RIVER SUNDAE

Stone Imperial Russian Stout infused dark chocolate brownies with cocoa nibs & Double Bastard Ale 2006 toffee
with campfire made Stone Smoked Porter with Vanilla Bean infused ice cream and topped with a
Stone Farking Wheaton W00TSTOUT caramel sauce

Stone Imperial Russian Stout

 

Rivers Edge Breakfast

August 3, 2013 – Tuolumne River

GREY’S GRIND ‘STONE’ PANCAKES

tender pancakes made with Old Guardian Barley Wine, almond and barley flour
served with a peach crystalized ginger compote and topped with a
wort maple syrup and malted whipping cream

 

HELL’S KITCHEN POTATOES

Yukon Gold, sweet potatoes and purple potatoes mixed with caramelized onions,
roasted garlic, roasted peppers and herbs

 

CHICKEN SHOT

farm fresh eggs sous vide

 

SAUSAGE

breakfast sausage poached in wort

 

FRUIT SALAD

seasonal fruit mixed with a spiced yogurt sauce

 

ICED COFFEE
ORANGE JUICE

 

Sean Paxton

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