Chef & Brewer Curated Food & Beer Experience #8

This is not your typical beer dinner... Our Chef, Aaron McCauley, has developed a delicious 4 course food menu which incorporates First State beer into all dishes. In addition, all of the courses are artfully paired with a diverse array of beer styles. This unique experience will be guided by Jeff Horne, Certified Cicerone®, who will discuss food & beer pairing concepts and how to properly taste beer.

NOTE: This is 21+ event - please bring your ID. We are unable to accommodate dietary restrictions or food/drink substitutions for this event.

MENU:

1) Chef's Garden Board - Belle Saison cheese, dandelion jam, peony strawberry, pickled magnolia & carrot, herbed focaccia ; Paired with Zwicky Zwicky (Dry Hopped Zwickel IVL)

2) Petal Pressed Ravioli - Ricotta and nasturtium ravioli, prosciutto di parma, hibiscus tomato blush, brussels pretals, arugula, pink peppercorn ; Paired with Tripel Beaming (Belgian Tripel)

3) Marigold Rockfish - Tomato basil poached rockfish, marigold lemon risotto, pecan crumble, elderflower dijon, artichoke, spring pea ; Paired with Synthetic Echoes (DIPA)

4) Honey Blossom Cake - Chamomile honey cake, echinacea chantilly, blackberry and lavender pearls, bee pollen crunch, meyer lemon ; Paired with Antique Beats (Port Barrel-Aged Barleywine)

Host or Publisher First State Brewing Company