Mediterranean Paddle Cruise with ARTA | August 1, 2014 | Tuolumne River

Mediterranean Paddle Cruise

August 1, 2014 – Tuolumne River, CA

 

Sand ‘Bar’ Reception

MEDITERRANEAN STYLE GORP

dried figs, chili spiced dates, toast almonds, sesame seeds, walnuts, candied orange peel,
roasted pistachio & hemp seeds

 

PITA CHIPS & LAVOSH

served with Stone IPA beer hummus and a za’atar roasted eggplant dips made with
Stone Smoked Porter with Chipotle Peppers

 

PADRON PEPPERS

Injected with a roasted garlic, Stone Levitation Ale, fennel seed, mozzarella cheese sauce
and topped with a large flake smoked paprika infused sea salt

Stone Go to IPA Keg, on tap, in the middle of nowhere…

 

First Course

HEIRLOOM TOMATO FETA SALAD

ripe heirloom tomatoes, with cubes of feta cheese, malt vinegar pickled red onions, Greek oregano
roasted bell peppers, pearl barley cooked in Stone Pale Ale with a drizzle of hop infused extra virgin olive oil

Sprocketbier- Black Rye Kolsch
Stone Pale Ale

 

Second Course

ARROGANT FALAFEL

garbanzo beans cooked in Arrogant Bastard Ale, mint, pistachio, yellow onions and cumin seeds, encrusted in sesame & hemp seeds then baked.  Served on a bed of baby arugula, fennel fond and dino kale and ribbons of a tahini orange Kyle Hollingsworth/ Kerri Kelly/ Stone Collective Distortion IPA sauce

Beachwood BBQ/ Heretic/ Stone Unapologetic IPA

 

Third Course

IPA GYRO’S

a custom made Lamb & pork meat made with Stone Ruination IPA soaked bread crumbs, rosemary, thyme,
Italian leaf parsley and fennel seeds, served with a sheep’s milk yogurt garlic and herb sauce
and a Greek style salad on a warm pita

Stone RuinTen IPA

 

Fourth Course

A TASTE OF THE MEDITERRANEAN

Stone Saison almond cake, honey sesame brittle, pomegranate molasses Stone Cali- Belgique IPA syrup,
Meyer lemon peel fennel pollen white chocolate bark, Stone Saison poached dried apricots,
chamomile, pilsner malt and vanilla bean infused cream

Stone Saison
Stone Old Guardian Barley Wine

 

Rivers Edge Breakfast – Day 2

August 2, 2014 – Tuolumne River

GREY’S GRIND ‘STONE’ PANCAKES

tender pancakes made with Stone Imperial Russian Stout, oat and barley flour
served with crystalized cocoa nibs, Cherry Matt’s Burning Rosids  compote and topped with a

Stone Smoked Porter with Vanilla Bean maple syrup and Crystal 80l malted whipping cream

 

HELL’S KITCHEN POTATOES

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

 

EGG SHOT

farm fresh eggs sous vide at 62.3°C with a smoked bloody mary sauce

 

SAUSAGE

breakfast sausage poached in stout wort

 

FRUIT SALAD

seasonal fruit mixed with a Nelson Sauvin hopped yogurt sauce

 

ICED EQUATOR COFFEE

Panama Mama Cata Estate coffee cold steeped and blended with coconut cream

 

TROPICAL FRUIT JUICE COCKTAIL

a blend of mango, guava, blood orange and pineapple juices

 

Sean Paxton

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