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Dogfish Head beer dinner series kicks off Oct. 27

 
Fri, 10/11/2013 - 9:02am

Our beer-dinner series is back, and with 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 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 pairings 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.

Tickets are now on sale for the Sunday, Oct. 27, Delmarva Farm-to-Table Dinner, with 90 to 95 percent of the ingredients coming from local farmers, bakeries and purveyors.

Upon arrival, guests will start with an Apple and Sweet Potato Bisque with Candied Smoked Pork and Sriracha, paired with a Punkin Ale. From there …

First Course

Rockfish Crudo, 'Salt and Vinegar' Salsify, Parsley and Lemon, paired with My Antonia.

Second Course

Roased Pumpkin, Spinach, Cranberry, Chevre and Maple-Pumpkin Seed Vinaigrette, paired with 2012 Positive Contact.

Third Course

Bison Short Rib, Apple Cider Braised Root Vegetables, Rainbow Chard and Natural Glace, paired with Palo Santo Marron.

Fourth Course

Wood-grilled Tautog, Bone-marrow 'Buttered' Crab Edamame, Brussell Leaves and Veal Butter, paired with Burton Baton.

Dessert

Marshmallow Ice Cream, Wood-grilled Graham Cracker and Bitches Brew Chocolate Fudge, paired with aged Bitches Brew.

Hungry yet? Get your tickets here!

And here's the rest of the lineup:

Hope to see you at the pub!

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