Three local entities are joining forces on August 10 to bring about an epic beer and spirits pairing dinner! Starting at 6:30 p.m. at Nectar in Berwyn, chef and partner of Nectar, Patrick Feury, will host a three-course dinner featuring beverage pairings with product from La Cabra Brewing and Dad’s Hat PA Rye.
The tastings from these two fine local beverage artisans will begin during a reception at 6:30 p.m. and the pairings will continue throughout Feury’s sit-down dinner. The cost to attend the meal is $65 per person, plus tax and gratuity. Reservations are recommended and complimentary valet parking will be provided.
“We’re so excited to work with chef Patrick Feury and the team at Dad’s Hat Rye, who all seem to share our passion for beer,” said La Cabra Brewing’s brewer/partner Dan Popernack. “In our planning meetings, it was incredible to see three very different craft-obsessed organizations bringing their skills and passion to the table, and we’re certain this will be a seriously memorable event.”
“Patrick Feury has been a personal friend of mine for a number of years and we’re thrilled to be included in this collaboration,” said Dad’s Hat co-founder John Cooper. “His food is excellent, he’s a master of his craft and we know our product will pair beautifully with his delicious menu and beside La Cabra’s extraordinary beers.”
The evening’s menu will consist of the following culinary dishes and beverage pairings:
Reception
A variety of hors d’oeuvres, including chef Feury’s tempura oysters with seaweed salad
Pairings: La Cabra Brewing’s “Agile Panda” (5.8% ABV): a Dad’s Hat PA Rye Whiskey Barrel-aged velvety oatmeal stout poured from a firkin
“The Joy Marshall” (6.7% ABV): a white IPA hopped with citra, centennial and Idaho 7 hops
Dad’s Hat will serve a Sazerac featuring a Vermouth Finish Rye and a Classic Nectar Manhattan, plus neat pours of the Vermouth Barrel Finished Rye and the new Straight Rye
First Course
Goat confit with scallion crepes, sweet corn and goat cheese puree, pickled avocado and shallots
Paired with La Cabra’s “Bea Bea” (5.3% ABV): a tart and funky Saison
Dad’s Hat Classic Rye, poured neat
Second Course
Braised pork belly with a seared Viking Village scallop with foie gras stuffed cabbage and peaches
Paired with LA Cabra’s “East Westerly” (5.2% ABV): a gose which balances a full malt body braced by Munich malt and a bright, lemon tartness from kettle souring
Dad’s Hat Port Finish Rye
Third Course
Warm chocolate waffle with Yellow Springs Farm Black Diamond goat cheese ice cream with blueberries
Paired with La Cabra’s “Aleatory No. 2” (7.0% ABV): a Brun Nouveau, barrel-aged sour brown ale which contains a balance between heady barrel and oak aromatics with a complex malt body and crisp acidity from La Cabra’s house culture
Dad’s Hat’s 100 proof Bottled in Bond whiskey
“The partners at La Cabra and Dad’s Hat really stepped up for this event and they both offer such incredible products with very distinctive flavors that taste phenomenal on the palate,” said chef Feury. “We sat down together and conceived what we feel is the best seasonal food and drink pairings possible, and we’re eager to showcase the ethereal pairings together. This is going to be one hell of a serious tasting!”
Don’t miss out on attending this unforgettable evening. Reserve your spot ASAP by contacting the restaurant directly.
Find Nectar at 1091 Lancaster Ave. in Berwyn; phone: (610) 725-9000.
- Photos: Peter Breslow
- La Cabra Brewing photo: Scott Clay, Director of Social and Multimedia for La Cabra Brewing
