SOURFEST Saturday, September 10, 2016
Saturday, September 10th
11:00am – close!!
7TH ANNUAL PETER REEVES MEMORIAL SOURFEST
Probably our second most anticipated event of the year, this year’s event will definitely not disappoint! No tickets, no wristbands, no mediocrity. We’ve curated a plethora of amazing beer from all over the world that will send your mouth reeling in pleasure, excitement and puckerocity. If that isn’t good enough for you, Chef AG put together a menu to pair with these acidic masterpieces(vegan and vegetarian options as always!). Behold some of the samples of our offerings this weekend:
Crazy exclusives/rarities? Check! Draft beers like Sante Adairius Rustic Ales West Ashley, Lost Abbey Madonna with Child and Churchill’s Finest Sour 3 year vertical, Boneyard Gooze Cruze, Toolbox Macinaw 2 , Toolbox Barrel Aged Purple Drank, Belching Beaver Batch #1 Sour, Beachwood Blendery Into the Great Unknown, Smog City Cuddlebug, The Bruery The Wanderer, Modern Times Symmetric Orchestra, Great Divide Strawberry Rhubarb, Avery Certatio Equestris, J Wakefield, multiple Cascades, and many, many more. We will be doing some bottle pours of some great sours as well!
Vittles you say? A sample of Saturday’s fare:
Craft Scotch Egg
Soft boiled duck egg wrapped in house made ground rabbit sausage and served with summer berry & honey mustard
Oysters on the half shell
Fresh shucked oysters topped with mango, shallot, micro cilantro, and white wine vinaigrette
Scallop & Shrimp Margarita Ceviche
Scallops and shrimp marinated in house made margarita mix then tossed with cucumber, avocado, red onion, cilantro, tomato, and jalapeno. Served with yucca chips
Grilled elk sausage on a pretzel bun topped with savory stewed apples and pear, fried sage, and summer berry honey mustard
Crab & Lobster “Toast”
Maryland crab cake served on a lobster crusted brioche bun topped with lemon Old Bay aioli, baby arugula, pickled red onion, and fried dill pickle slices, and tomato jam.
Swedish Meatball Burger
½ lb ground veal and lamb burger on a pretzel bun topped with lingonberry glaze, Danish blue cheese, and pickled red cabbage.
Ground chickpea and fava bean “meatballs” on warm pita bread topped with cucumber, cherry tomato, red onion, baby arugula, and a garlic dill sauce
Braised Bison Short Ribs
Bone in bison short ribs braised in red wine, garlic, shallots, strawberry, mint, roasted tomato, and watermelon puree. Served over mashed potatoes with roasted tomato and charred strawberry gravy and topped with roasted figs
Pei Mussels sautéed in white wine with pear, shallot, garlic, English peas, and wild boar sausage and served over pub chips with a side of garlic aioli and grilled ciabatta
Posted: 09.6.16 5pm