The night begins with a guided tour of the brewery followed by a five-course dinner. Chef Steve Frank partners with Chef Brian Arliss for this southwest-style pairing. Each course features a hand-selected ale or lager to compliment your meal.
Course 1: Avocado Sourdough Toast
homemade naturally leavened sourdough toast, avocado-tomatillo spread, oaxaca cheese, wood fired corn, late summer vegetables
Course 2: Shrimp Ceviche
tequila-lime brine, salad of jicama, watermelon, mango, fried quinoa, guajillo chile oil
Course 3: Chorizo & Potato Taco
corn tortilla, strawberry pickled shallots
Course 4: Duck Barbacoa
creamy green chile rice, pickled chile, radish, molé amarillo
Course 5: Strawberry Cactus Pear Flan
horchata whipped cream, mexican peanut and cocoa nib brittle
Advance ticket sale only. $50 per person, tax and gratuity not included. All reservations must be made by 8.7.18. NO REFUNDS WITHIN 7 DAYS OF EVENT.