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.
Amuse 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.