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Friday, September 18, 2009
Sierra Nevada from Bucks County to Chester County
Have you seen the new Belgian Trippel from Sierra Nevada around town yet? If not, you should be soon; it just hit the Philly market last week, according to regional sales rep Patrick Mullin. Patrick dropped details for a couple of other Sierra Nevada events in my inbox and they look worthy of sharing with you. If you've never seen Patrick present during a beer dinner, either of these would be good opportunities. And, even though it's not yet on the calendar, it's worth mentioning that Mr. Mullin will be returning to the place of his former employ in Chester County. Drafting Room proprietor, Howard Weintraub, has recently returned from the Sierra Nevada Beer Camp. The beer that he helped to craft will be arriving at The Drafting Room in Exton sometime within the next month. Howard and Patrick will be planning a dinner event there at the restaurant when that time comes. Stay tuned. In the meantime: Wednesday, September 23rd @ The Buck Hotel in Feasterville, PA 7:00pm; $45 includes meal, beer, tax, and tip ~ Course 1: Chef’s Choice hors d'oeuvres with Sierra Nevada Belgian Trippel ~ Course 2: California Artisan Flatbread Pizza (Artichokes, Brie Cheese and Roasted Red Peppers) with Sierra Nevada Pale Ale ~ Course 3: Shrimp and Crab Salad, Avocado, Pistachios, Mango, Lemon Vinaigrette with Sierra Nevada Kellerweis Hefeweizen ~ Course 4: Bacon wrapped Achiote marinated Filet Mignon, Smoked Tomato and Blue Cheese Risotto Croquette with Sierra Nevada Anniversary Ale ~ Course 5: Mexican Chocolate Brownie with Cinnamon Chipotle Gelato with Sierra Nevada Porter Wednesday, October 21st @ Firecreek Restaurant in Downingtown, PA 7:00pm; $65 ~ Course 1: Duo of fresh west coast oysters with a fuji apple mignonette paired with a potato bacon bisque with Sierra Nevada Pale Ale ~ Course 2: Pumpkin and Sonoma goat cheese tart with toasted pecans and a roasted duck jus with Sierra Nevada Kellerweis Hefeweizen ~ Course 3: San Francisco style cioppino with muscles, shrimp, clams, and scallops served with a creamy parmesan toast with Sierra Nevada Harvest Wet Hop Ale ~ Course 4: Potato wrapped boneless short rib with a cauliflower–havarti puree, crispy onions strings, and a braising liquid reduction with Sierra Nevada Torpedo Extra IPA ~ Course 5: Dark chocolate tart with a whipped marshmallow and caramel drizzle with Sierra Nevada Stout
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