Northern California Homebrew Festival Brewer’s Dinner – 2015

Northern California Homebrew Festival Brewer’s Dinner

Prohibition Beer Dinner Menu

On the Eighteenth Day of the Ninth Month, In the Year Two Thousand Fifteen

Seating Begins at Six Thirty

 

First Course

 

What’s the Password? ‘Hors d’oeuvre’

Marin Cheese Co Triple Crème Brie brushed with Amarillo hop cone infused Lake Francis aged honey and encrusted with pistachios & dried cherries

Hog Island sweet water oysters, grilled to open their shells, then topped with a Duroc pork jowl, smoked garlic and North Coast Old Rasputin Imperial Stout sauce

pork pâté with pistachios served with a selection of crackers, dried fruit and seasonal farm treats

Lagunitas Brewing Co – Daytime Session IPA

 

Second Course

 

Prohibition Salad

toasted almonds, walnuts & pecans, seasonal grapes, red  & yellow bell peppers, celery, green onions, ripe peaches and mint

tossed in a Sierra Nevada Honey Pale Mustard sour cream Pale Ale dressing, then spread over a bed of butter lettuce,

mâche, pea sprouts, fresh basil leaves and wild arugula

Lagunitas Brewing Co. – Cherry Sour

 

Third Course

 

Soup Kitchens of the ‘30s

pork and lamb bones, slow roasted and made into a rich meat stock as a base, then mixed with Altbier brewed by Gangsta Michael Frenn

 roasted carrots, caramelized onions, leeks and shallots, with garlic, thyme, simmered with parsnips, French green lentils

and slices of Home Brew Chef’s homemade Lagunitas IPA beer sausage with escarole and kale to wilt in

Bootlegger Soup

Roasted mixed vegetable stock combined with Old Hangtown Beer Works Altbier, oregano, thyme and marjoram, parsnips, tofu,

portobello mushrooms, roasted tomatoes and pearl barley

Old Hangtown Beer Works Hans und Franz Altbier

 

 

Fourth Course

 

Al Capone Buffet 

Sonoma lamb legs, deboned and injected with Speakeasy Payback Porter, then rubbed with a special garlic herb rub and smoked low and slow on cherry wood

Left to rest and sliced thin for the table.  The lamb is topped with a mixed mushrooms reduction

Smoked Tempeh

Barley, flax & oat tempeh, rubbed in roasted garlic oil and seasoned with spices, then smoked in cherry wood for 2 hours and

served with sautéed mushroom sauce

Illegal Potatoes Gratin

Thin slices of kennebec & Yukon gold potatoes, layered into a baking pan and topped with a herb, black garlic and white miso cream sauce,

then topped with fontina cheese, black truffle salt and baked until golden brown

 

Seasonal Vegetable

Baby summer/zucchini/starburst squash blanched and tossed with roasted mixed cherry tomatoes, fresh herbs, fennel pollen and caramelized pearl onions

Sierra Nevada Brewing Co – Tumbler Brown Ale

Fifth Course

 

Pineapple Upside Down Cake

organic butter, dried malt extract and brown sugar melted into a caramel with pineapple slices nestled into it, topped with a special cake batter

made with Ninkasi Brewing Co. Dawn of the Red and served with a Vanilla bean infused Four Roses Bourbon ice cream made with Straus organic cream and malt

Sierra Nevada Brewing Co – Beer Camp 2014 Bourbon Barrel Aged Maillard’s Odyssey Imperial Porter

 

Past Northern California Homebrew Festival Friday Night Brewers Dinner Menus:

2018 – Vegas Beer Dinner Buffet

2017 – Beer Camp Dinner

2016 – Belgian Beer Dinner

2015 – Prohibition Beer Dinner Menu

2014 – Wild West Beer Dinner Menu

2013 – Space & Beer Dinner Menu

2012 – Colonial Beer Dinner Menu

Sean Paxton

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