Raleigh Times Winter Beer Dinner
Details
Join us for an unforgettable experience crafted by our talented culinary team: Chef Jake, Chef Greg, Chef Zach with beer pairings expertly curated by Caitlin. Ticket price includes dinner, beer, tax, and gratuity.
## THE MENU
### Appetizer
Mini Brie, Rosemary, and Cranberry-glazed Phyllo Cups garnished with pecans
Paired with Haw River Carolina Tapestry Finnish Style Sahti Farmhouse Ale, Saxapahaw, NC
### First Course
Char-Grilled Wedge Salad
Obvy wedge of iceberg lettuce, roasted cherry tomatoes, chili-rubbed and cured spicy pancetta, tobacco red onions with a pesto-style dressing made from Thai basil, toasted pine nuts, smoked fontina cheese, and chili oil
Paired with Young Clouds Fleeting Clouds Wheat Ale, Hong Kong, China
### Second Course
Airline Chicken Breast Forestiere
Served with Roasted Rosemary Fingerling Potatoes
Paired with Birreria le Baladin Wayan Saison, Piozzo, Piemonte, Italy
-OR-
Surf & Turf
Grilled Hanger Steak and Shrimp Served with duchess potatoes and grilled asparagus in a cognac cream sauce
Paired with Weyerbacher Blasphemy Bourbon Barrel Aged Belgian Quad, Easton, Pennsylvania
-OR-
Maple Balsamic and Roasted Vegetable Tart
Paired with Cuvée des Trolls Belgian Strong Pale Ale, Brasserie Dubuisson, Leuze-en-Hainaut, Region Wallonne, Belgium
### Dessert Course
Smoldering Brownie Sundae
Stout chocolate brownie, French vanilla crème Anglaise, cacao pecan praline and topped with cherry popping boba and brulée whipped marshmallow
Paired with Cuvée des Jacobins Rouge Flanders Red Ale, Omer Vanderghinste, Kortrijk, Vlaams Gewest Belgium
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https://www.ticketleap.events/tickets/the-raleigh-times/the-raleigh-times-winter-beer-dinner