Category: beer dinners

Beer Dinner in East Grand Forks

By on February 22, 2010in bars/restaurants, beer dinners, beer events, breweries

Summit is reaching far and wide across the great state of Minnesota to bring beer pairing dinners to those more than a stone’s throw from the Twin Cities. Here they’re venturing just about as far west as possible without crossing into the Dakotas.

Blue Moose Bar & Grill
East Grand Forks
Call 218.773.6516 for reservations

MENU
Appetizer:
Lemon Chicken and Fennel Salad served on Sun-dried Tomato Crostini
Summit Maibock

Salad:
Baby Arugula and Greens topped with Queso Fresco, White Asparagus, Beefsteak Tomato tossed with Warm Porcini Mushroom Vinaigrette
Summit Horizon Red Ale

Soup:
Beer Cheese Soup made with Smoked Gouda Cheese, Roasted Red Bell Pepper and EPA. Maple and Ale Cornbread.
Summit Extra Pale Ale

Sorbet:
Lemon Sorbet encased in Tangerine Skin

Entree:
Beef Wellington-Stuffed with Chicken Liver Pate, baked in Puff Pastry, sauced with Red Onion and Porter Reduction. Served with Parmesan Au Gratin Potatoes with a hint of Pilsener
Summit Great Northern Porter

Dessert:
Dark Chocolate Cheesecake garnished with Hot Chocolate Caviar
Summit Oatmeal Stout

Summit Dinner @Tracy’s Saloon

By on February 17, 2010in bars/restaurants, beer dinners, beer events, breweries

In addition to the Unchained Series Batch 03: IRA release party at Tracy’s Saloon, they’re also doing a limited seating, six-course tasting menu dinner.

Menu:
Bouillabaisse Crudo of Bluenose and Opah Fish, Rye Flatbread with Rouille
Soup Trio: Grilled Cheese & Tomato, Octopus Carbonade with Summit Pilsener, and Spice Consomme
Rabbit Meatball with Eggplant Vermicelli, Roasted Red Pepper Vinaigrette
Stuffed Ham Hock on Creamy Rye with Green Sauce
Baked Oyster with Summit IPA Sabayon, Crispy Pig Ear
Rye Eclair with Great Northern Porter Ganache & Hazelnut Cream

Cost: $35/person
Call 651-361-0923 for reservations.

Average Guy’s Beer Dinner at Stub & Herb’s

By on February 11, 2010in bars/restaurants, beer dinners, beer events

Join Stub and Herb’s and Goose Island for their first ever “Average Guy’s Beer Dinner” on March 4th at 7:PM.  Stub and Herb’s has two new chefs.  They are putting their own spin on the traditional beer pairing dinner.  But, they are doing it the Stub’s way! The dinner will be a four course meal where each course will feature a different Goose Island beer paired with a “Average Guy” favorite…the slider!

Here is what you get:

1st Course (Salad): Served with Goose Island Demolition -7oz

Toasted strips of marble rye topped with sliced jicama, orange wedges, arugula and a honey-orange vinaigrette.

2nd Course: Served with Goose Island Matilda -7oz

Toasted mini soft pretzel roll with sliced and seasoned pork tenderloin topped with caramelized bananas and a pomegranate reduction.  Served with a few beer battered onion rings.

3rd Course: Served with Goose Island IPA- 7oz

Toasted mini soft pretzel roll.  Juicy lucy style, 100% Angus Chuck slider, stuffed with Gouda cheese and lemon grass, topped with seared pancetta, pickled onion and garlic aioli.  Served with a few homemade french fries.

4th Course (Dessert): Served with Goose Island Bourbon County Stout- 6oz

Ice cream sandwich sliders.  Two, flourless chocolate, mini cakes with bacon infused ice cream in the middle.

Mike Rose from Goose Island along with Stub and Herb’s new chefs Paul and Aaron will be present to answer any questions. They event cost is $25 (priced for the average man).  Tickets available now at Stub and Herb’s.

Summit Curry Dinner @Longfellow Grill

By on February 11, 2010in beer dinners, beer events

Love curry? Love Summit? Then mark your calendar for early March for the Curry Dinner, featuring Summit beers and guest host Heather Jansz, at the Longfellow Grill.

MENU
Appetizers:
Kadala – Served with Summit Pilsener
Godhamba Rotti – Served with Summit Maibock

Main Course:
Yellow Samba Rice
Lamb Rendang
Coconut Chicken Curry
Kale & Chard
Curried Dahl
Papadams
Served with Summit Horizon Red Ale & Passion Fruit Cocktail

Condiments:
Hot Coconut Sambol
Raita
Plum Chutney

Dessert:
Mango Creme
Served with Summit India Pale Ale

Longfellow Grill
$50 per person
Call (612) 558-9271 for reservations

March Summit Beer Dinners

By on February 10, 2010in beer dinners, beer events

Summit has announced the dates and locations for three beer pairing dinners scheduled for March, of which two are outside the Twin Cities metro.

Wednesday, March 10
Hotel Donaldson-Fargo
5 Course Prix Fixe Dinner
$55/person
5:30pm Firkin social | 6:00pm Dinner
Call 701.478.8888 for reservations.
MENU
Firkin Social:
A glass from the firkin – Stutrud’s Choice

Amuse bouche:
A Taste of Heatherd Barley Risotto, served with Unchained Series Scottish Style

Starter:
EPA Braised Oxtail Raviolis and Sherried EPA Consomme, served with Extra Pale Ale

Intermezzo:
Summit Pilsner Sorbet

Entree:
Grilled Escolar
sea bean saute, Maibock Buerre Rouge, served with Maibock

Dessert:
GNP Godiva Souffle, served with Great Northern Porter

Tuesday, March 23
Grandma’s Saloon & Grill-Duluth
Call 218.727.4192 for reservations.
MENU
Reception:
Extra Pale Ale

First Course:
Fresh Mozzarella Pizza Bread
Chicken Liver Pate Crostini
Horizon Red Ale

Second Course:
Curried Sweet Potato Soup
India Pale Ale

Third Course:
Candied Walnut Crusted Salmon
w/ Lemon Zest Vinaigrette and Mixed Greens
Pilsener

Fourth Course:
Roasted Pork Tenderloin stuffed with Spinach and Prosciutto
India Rye Ale

Dessert:
Chocolate Bread Pudding with Banana Cream Sauce
Great Northern Porter

Wednesday, March 31
FireLake Grillhouse-Minneapolis
$55/person plus tax & gratuity
Call 612.216.3473 for reservations

MENU
Reception:
IPA Battered Smelt Fries, Green Aioli
India Pale Ale, Pilsener

First Course:
EPA Steamed Prince Edward Island Mussels, Saffron-Mustard Sabayon, Celeriac Slaw
Extra Pale Ale

Second Course:
Maibock poached Chukar Partridge, Grape Stuffed, Braised Belgian Endive, Cipollini
Maibock

Third Course:
Rye Ale Braised Lamb Neck, Sweet Breads, Rye Berry Risotto, Fava Beans
Unchained Series India Rye Ale

Fourth Course:
Bent River Camembert, Roast Baby Beets, Balsamic-Red Ale Vinaigrette, Kamut Crustade
Horizon Red Ale

Dessert:
Cherry Porter Panna Cotta Charlotte
Great Northern Porter