KINDRED SPIRITS: A MALLARD & TRILLIUM COLLABORATION DINNER!

Join Mallard on Thursday, September 18th, for a special 4-course tasting menu alongside 3 beers, 2 cocktails, and 1 whiskey flight, all from the Trillium Brewing and Trillium Distilling companies. On this night, Trillium founder Jean-Claude Tetreault will guide us through an assortment of his beers and spirits.

In 2013, JC and Esther Tetreault founded Trillium in Boston, Massachusetts, with the vision of a modern New England farmhouse‑inspired brewery rooted in community, hospitality, and sustainability. Starting in a compact space on Congress Street, they quickly attracted attention for hop‑forward saisons and pale ales. This dinner offers a rare opportunity to listen to JC talk about his beers and the evolution of his brewery.

The 4-course tasting menu was thoughtfully curated by Mallard Chef Hamilton Johnson. Opened in August 2024, Mallard is a warm, convivial restaurant featuring Chef Johnson’s reverent, yet playful take on the diverse food cultures of the American South. He grew up in Inman, South Carolina, with an appreciation for the Southern foodways by cooking alongside his mother and father in a family kitchen. The name Mallard was even inspired by his father’s hobby of carving wooden decoys.

This intimate event will feature 6 beverage courses, including Headroom, Trillium’s most popular beer! First brewed in 2015, this Hazy Double IPA is brewed with more than 8 pounds of Galaxy and Mosaic hops. The pairings will also include cocktails created using spirits from Trillium Distilling Company, and whiskeys from their Wake Robin brand.

Tickets are $150 per guest, which includes gratuity. Seating is limited and will be arranged at communal tables throughout the Mallard dining room. Members of the ChurchKey Beer Academy and Bluejacket Officers’ Club will receive a special code for a 10% discount.

FOOD MENU & BEER PAIRINGS

WELCOME COCKTAIL: Strawberry Hill (Trillium Chiaro Light Amaro, Chambéryzette Strawberry Vermouth)

FIRST COURSE

CITRUS RUBBED HAMACHI CRUDO (avocado mousseline, pickled breakfast radish, basil, kumquat shaved ice)

- Cocktail Pairing: Lansdowne Street (Trillium Wave Break Rum, Trillium JC Tetrault Orange Liqueur, Pecan Orgeat, Pandan, Lime)

SECOND COURSE

CRISP GREENHILL FARMS PORK BELLY (country ham-rice porridge, pineapple-vidalia onion marmalade, tajin chicharrones)

- Beer Pairing: Trillium Headroom (Hazy Double IPA)

THIRD COURSE

SLOW ROASTED PENNSYLVANIA DUCK BREAST (sweet potato fondue, smoked duck beignet, yuzu-grape jam, fried brussels sprouts)

- Beer Pairing: Trillium Habitat: 2025 Concord Grape (Spontaneous Ale w/ Concord Grapes)

DESSERT

DUKE’S CHOCOLATE CAKE (starcrunch chocolate mousse, cocoa nib & pecan praline, whipped buttermilk)

- Beer Pairing: Trillium Barrel-Aged Doppio Affogato (Bourbon BA Imperial Stout; J.Wakefield Collab.)

NIGHTCAP

WHISKEY FLIGHT (Trillium Signature Bourbon, Trillium Small Batch Rye & Trillium Cask Strength Bourbon)

Host or Publisher Mallard