Father’s Day! Dogfish Beer Dinner! Sour Fest!
Father’s Day is this Sunday and why would you go anywhere else? We’ll be carrying our normal wares along with a special dad-centric special menu. We’re of course firing up the smoker very early and slow smoke some BBQ ribs. We’re also going to have a specialty Spicy IPA burger where the patty is a combo of ground chuck and ground lamb mixed with roasted red pepper and jalapeno topped with pepper jack cheese and IPA battered onion rings. Do I have you yet? We are also offering a 16oz bone in ribeye topped with a herb compound butter and crispy shoestrings with horseradish mashed potatoes. We’re also bringing back our ridonculous maple bacon ice cream root beer and Ballast Point aged rum float! See you Sunday!
We are officially announcing and selling tickets for our Dogfish Head Ancient Ales Dinner! Our phone has been ringing off the hook on this one! The official date is Tuesday, August 7th at 7pm. Dogfish Head is kicking off a nationwide series of Ancient Ales beer dinners that celebrate our liquid time capsules and the foods that pair best with them. By nationwide they meant a bunch of places on the east coast… and us. We’re the only dinner west of the Mississippi! You can find a little info on their site here… http://www.dogfish.com/community/news/press-releases/join-dogfish-for-a-taste-of-ancient-brewing-history.htm . The tickets are pricier than usual due to the extra collectible Dogfish Head items included with the dinner along with the higher price of the beers. It is going to be $100 tax and tip inclusive. Chef Warfield researched the cuisine from each region at the time these beer recipes were created and tried to blend those ingredients into a modern day dish. I strongly advise you to act fast as we are only selling 35 seats and I’ll be surprised if there are any left after this Sunday. We’ve had tremendous interest in this. The menu is as follows!
1st Course: Ta Henket with Braised rabbit loin
Rabbit loin braised in chamomile, veggie stock and spices served on top of a sesame chip with roasted eggplant humus, and grilled onion.
2nd Course: Midas Touch with Saffron clams
Fresh little neck clams steamed in a saffron and white wine broth then topped with honey citrus foam
3rd Course: Theobroma with wild boar tamales
House made tamales filled with braised and shredded wild boar and a roasted corn tomatillo salsa verde then topped with an ancho chili mole
4th Course: Chateau Jiahu with Pork belly three ways
Crispy pork belly with caramelized apple slaw, Sake braised pork belly over sticky rice, smoked pork belly over black rice noodles
5th Course: Sahtea with Fried banana bread pudding
Banana bread pudding deep fried and topped with clove whipped cream, fresh berries, and house made black tea ice cream.
The 3rd Annual Peter Reeves Memorial Sour Fest will take place on Saturday, September 15th! Save the date! We have amassed a ton of specialty sour and wild beer on draft and in bottles. We’ll have an amazing special food menu as well! As we get closer I’ll leak more details! Our Facebook page is the best source of up to date information!
Posted: 06.15.12 3pm