Our beer-dinner series is back, and with a new chef, new dishes and new beers, this promises to be our tastiest run yet.
"People come here to have fun, so I like to take them out of their comfort zone," says Dogfish Head's new Chef de Cuisine Brenton Wallace, a kitchen veteran and graduate of Johnson & Wales Culinary Arts School. "I also believe you should appreciate every single ingredient, and I try to encourage that by interacting and explaining how and why each dish is composed the way it is."
From October's Farm-to-Table Dinner to April's Small-Batch Special, the dinners are $65 per person, including gratuity. Seating starts at 6:30, and tickets and the food and beer selections will be available online three weeks before each event. Of course, the menu is subject to change based on availability and Chef Brenton's never-ending pursuit of awesomeness.