I took pictures... it was absolutely insane how good the food and beer was. Sean went the extra mile on his menu, obviously, and all his work paid off. Oh, he hand picked those hop shoots on Thursday - how cool is that?
If you’re interested here’s some pictures. Note: I am not a pro with a camera.
Originally posted by pb_rick
I took pictures... it was absolutely insane how good the food and beer was. Sean went the extra mile on his menu, obviously, and all his work paid off. Oh, he hand picked those hop shoots on Thursday - how cool is that?
If you’re interested here’s some pictures. Note: I am not a pro with a camera.
Originally posted by cquiroga
Sounds delightful. Any of the courses or pairings particularly stand out above the others?
I’d say my two favorites were:
Homemade Duck Rillettes Infused with Saucerful of Secrets Soaked Dried Figs and
Liquid Nitrogen Cantillon Saint Lamvinus Sorbet. Have you ever seen someone make sorbet tableside by pouring a ladel full of liquid notrogen into a bowl full of St. Lamvinus? Pretty radical beer cuisine!
