Carolina Table Beer Dinner

Join us for a 7 course beer paJoin us for a one‑of‑a‑kind beer dinner that brings together Montgomery Sky Farm—a 2026 James Beard Foundation Semifinalist—and Sierra Nevada Brewing Co for an evening rooted in North Carolina’s ingredients, craft, and culinary innovation. This collaborative dinner celebrates a shared belief: that beer deserves a meaningful place at the table.

At Montgomery Sky Farm, thoughtful, ingredient‑driven cooking is woven into every dish, honoring the land, the seasons, and the stewardship behind each ingredient. Paired with SNBC’s long‑standing commitment to craft brewing, sustainability, and flavor‑forward hospitality, this dinner becomes more than a meal—it becomes an experience that showcases how food, farm, and brewery can come together with purpose.

Throughout the evening, guests will explore the idea that beer can enhance a meal every bit as beautifully as wine—elevating flavors, providing contrast, and adding nuance to a carefully composed menu. Each course is designed to highlight the synergy between North Carolina–grown ingredients and a curated selection of beers created with the table in mind.

This is an intimate, chef‑led dining experience that honors local foodways, celebrates sustainability, and brings to life the belief that beer truly deserves a seat at the table.
Reserve your spot now and experience the next chapter of North Carolina’s culinary story.

Menu features Chef's choice, carefully curated beer pairings.

Amuse bouche Duo

Pan forte, golden beet, bloody dock sorrel,
Pyrenees Brebis, kumquat (Chef Taylor)

and

Rabbit Rarebit, Drover’s Road Cheddar, Mushy Pea,
Sourdough, Mustard Tuile (Chef Jessie)

1st

Semolina dumplings | Early Spring allium, bloomsdale spinach pistou,
parmesan milk(poured), montgomery sky ruby streaks (Chef Taylor)

2nd

Quail| Smoked Breast and Confit Leg, Radish, Arugula,
Miso Purple Potato, Fennel (Chef Jessie)

Intermezzo| SNG Wild Sumac, Strawberry, PILS Granita (Chef Elizabeth)

3rd

Rainbow Trout| Collard, Bloody Butcher Grits, White Acre Peas,
Country Ham, Pot Liquor (Chef Jessie)

4th

Cheshire pork| Loin and cheek, harper mountain mushrooms, rutabaga hashbrown, parsnip malt, covercrop (Chef Taylor)

Dessert

Appalachian Stack Cake| Apple Butter, Sorghum, Buttermilk Espuma,
Almond Nougatine, Cider Redux (Chef Elizabeth)

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Host or Publisher Mills River Onsite Event