Booze 'N' Food 2024 - Trashy Yet Classy

Our Chefs have paired 6 scratch-made courses utilizing as much local flavor and ingredients as possible in each dish then cooked and served with their corresponding barrel aged beer (listed below).

This is our "Trashy Yet Classy" themed dinner and One of TWO final full tapping of the 2024 barreled beers. We couldn't be more delighted to pair them with the immense skill our chefs have shown.

Featuring Musical Guest: Grace Friederick

As a Bonus to this incredible dinner opportunity, You'll have the chance to purchase any 2024 bottle, as well as the last few boxes of 2022/2023 bottles, at 20% discount. We might even bring out a few special bottles from the from the cellar at a premium

Schedule and Menu:

5:00 - 5:30 - Check in, find seats, and Aperitif.

5:30 - 9:00 - 6 course Trashy yet Classy comfort Dinner and Plenty of Beer!

- First course Pizza Roll: Fresh in-house mozzarella, uncured pepperoni and slow-cooked bolognese wrapped in wonton and fried to a golden crisp, topped with fresh basil and served with house made yogurt ranch, paired with "The Ambassador: Yukon Yeti" Eisbock aged in a Caribou Crossing Canadian whiskey barrel - 10%

- Second course Tuna Salad: Seared ahi steak, whipped dill aioli, sweet ginger pickled onions, served with sourdough crostini and topped with local micro greens, paired with "Rhubo-Trippin’" Rhubarb Sour aged in our wild fermentation Hungarian barrel, lovingly called "the garbage can" - 8.2%

- Third course Chicken Noodle Soup: Smoked chicken consommé, handmade noodles, heirloom carrots, celery, roasted pearl onions and topped with fried shallot, paired with "Ojo Rojo: Crudo" Spiced Imperial Mexican Red ale aged in a Mezcal barrel - 8.8%

- Fourth course Yellow Snow: House made lemon granita, fresh whipped cream and mint tuile, paired with "Ahura Mazda" Spiced Orange Blossom Mead aged in a 1792 Bourbon barrel - 10.7%

- Fifth course Meatloaf Sandwich: Meatloaf made with 20 day dry-aged ribeye, bacon and beef sirloin, glazed with caramelized onion ketchup and sandwiched between shokupan milk bread. Served with house made steak fries tossed in rosemary butter and kasseri cheese, paired with "Robert Paulson" Burton ale aged in an Ezra Brooks Bourbon barrel - 10.1%

- Sixth course Cake Cone: Cinnamon waffle cones filled with layers of hazelnut cake and coffee mousse, topped with a hazelnut cake pop coated in a white chocolate shell, paired with "The Good, The Bad, The Baby" Imperial Oatmeal stout aged in a Yellowstone bourbon barrel - 8.8%

Host or Publisher Bleeding Heart Brewery