The 2012 Spring Brewers Dinner set for Saturday, April 21st, is sure to be a crowd pleaser. We're excited to have Guest Chef John Newman sharing the spotlight in this collaboration dinner.

Dungeness Crab Cake with Frisee and Mt. Hood Hop Aioli
Pairing: Kiwanda Cream Ale 

Seaweed Salad
Daikon radish, carrots, and napa cabbagetossed in peanut-sesame viniagrette placed on a bed of wakami seaweed salad and topped with toasted sesame seeds, peanuts, and fresh cilantro.
Pairing: CoHOPeration India Style Rye Lager

Foie Gras Pasta
Trottole pasta tossed with marsala wine and malt syrup cream sauce, seared foie gras, Oregon Black truffle.
Pairing: Tsunami Stout

Dashi Broth
Traditional dashi broth garnished with udon noodles, tofu, scallions, white miso, and sesame oil.
Pairing: MacPelican's Scottish Style Ale

Seared Lamb Rack and Seared Scallops
New Zealand lamb rack marinated with dijon mustard, soy, and rosemary with wilted spinach, oyster mushroom ragout, and lamb jus accompanied by seared sea scallops with parsnips three ways: crisp fried parsnip, poached parsnip, and barsinip butter sauce.
Pairing: Le Pelican Brun

Dessert Trio
Chocolate Hazelnut Torte
Hazelnut crust topped with rich chocolate
Mother of All Storms 2011 mousse and chocolate ganache
Ginger Creme Brulee
Creamy rich ginger infused custard topped with bruleed sugar mochi-sweet rice confection filled with sweet red bean paste
Pairing: Stormwatcher's Winterfest

The 2012 Spring Brewers Dinner is SOLD OUT. Join the waiting list by calling Ryan Mack at 503.965.3674.

This is a preliminary menu and subject to change.