Join us for a Chef's Table like no other. DuClaw Brewing Co. will be with us to present to you four from-scratch plates paired with four craft brews. Our Executive Chef, Kurt Wewer, and DuClaw brewer, Brandon Millhouse, will be available to explain each plate, brew, and the science behind the entire meal.
COURSE 1
Assorted Sashimi | Almost Burnt Sticky Rice | Cucumber and Seaweed Fluid Gel | Turmeric and Ginger Emulsion | Citrus Ponzu Dots | Grilled Spring Onion
Paired with: Kumquat and Sea Salt Gose: This slightly sour, one-off brew was crafted by Kurt Wewer and Brandon ‘Millhouse’ Miller specifically for this Chef’s Table.
COURSE 2
Curry Seared Duck Carpaccio | Aquaponic Nasturtium Leaves and Flowers | Kale Chips | Watercress | Cherry and Fennel Puree | Pale Ale and Hemp Seed Focaccia Crostini | Rosé and Dijon Vinaigrette
Paired with: El Kabong Apricot and Chili Ale: A clear copper ale is crisp and lively, with a unique mix of deep, dark fruit sweetness and spicy accents of Chile de árbol and ancho chile that is surprisingly refreshing.
COURSE 3
Flash Grilled Local Harvest Angus Skirt Steak | Pinot Noir, Blueberry, and Juniper Berry Reduction | Sake Roasted Golden Beets | Dr. Pepper Pearls | Pan Seared Rye Berries | Chèvre Foam | Pickled Hop Shoots | PA Native Mushroom Dust
Paired with: X-11 Mesquite Brown Ale: A medium-bodied Brown Ale with a slick mouthfeel brewed with a mesquite-smoked malt custom crafted locally to add deep notes of sweet smoke to its mix of chocolate, caramel and toasted malt flavors, and a sophisticated smoky character to its smooth, dry finish.
COURSE 4
Strawberry, Orange, and Bay Infused Fruit Leather | Puffed and Crispy Waffle Nodes | Malt Candied Lemon Peel | Charred Marshmallow | Fire Salt
Paired with: Side X Side Tasting: Neon Gypsy IPA and Blood Orange Neon Gypsy IPA: Golden IPA infused with grapefruit, citrus and notes of pine by a vagabond blend of seven hops.