Craft Beer local brewery and beer related fun

Join us for an evening of craft beer and seasonal fare as we celebrate the flavors of fall. Chefs Greg, and Zach have crafted a thoughtful, locally inspired menu highlighting the best of the season, with fresh ingredients and creative touches throughout.
Each course will be paired with a carefully curated beer selection from Caitlin designed to complement and elevate the dining experience.
6:30 p.m. Reception
Opening Toast
Pizza Times Fall Frenzy Pie

Joyce's Farm's fig jam, mozzarella cheese, goat cheese, San Giuseppe prosciutto, and fresh Basil
Paired with Mahr’s Brau Ungespundent Unfiltered- Bamberge, Germany
7:00 p.m. Dinner
First Course
Autumn Salad
Arcadian blend and spinach with poached pears sweet pickled onions, roasted walnuts, goat cheese, tossed in a white wine vinaigrette
Paired with Japas Oishii Ginger Wit Bier- São Paulo, Brazil
Second Course
Slow-roasted Beef Tenderloin Medallions
Topped with Fox Farm and Forage mushroom demi glace, accompanied by creamy garlic parmesan mashed potatoes, and herb roasted baby heirloom carrots
Paired with Weyerbacher Belgian Quad- Easton, Pennsylvania
-OR-
Grilled NCSU Aquaculture Striped Bass
Served atop Fox Farm and Forage wild mushroom and baby potato ragout with Vierge sauce
Paired with Brouwerij Bosteels Tripel Karmiliet - Buggenhout, Belgium
Dessert Course
Apple Pie Macron
Apple-flavored macron cookie wedge with apple pie compote and a bourbon buttercream, topped with candied pecans
Paired with Guratzeta Sagadoa Basque Cider- Astigarraga, Spain
100$ per person. Includes food, brews, tax and gratuity. Must be 21 or older to attend. Register below to attend, all proceeds go to venue:

https://www.raleightimesbar.com/store/event/fall-harvest-beer-dinner/