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