In My ExBEERience and Station Taproom are teaming up to present an evening of fabulous beer and amazing food. A four-course meal will feature dishes designed by executive chef Tim Smith. Each course has been expertly paired with a beer selected by In My ExBEERience’s creator (and Dish beer writer!) Kerry Watson and Station Taproom‘s owner Sean McGettigan. Event attendees will enjoy a fabulous culinary ExBEERience coupled with their choice of either two draft beers (*some exclusions may apply) or the In My ExBEERience 4 beer pairing suggestion.
The Menu
First Course:
- Crispy octopus salad w/ bean sprouts and roasted candy cane beets, tossed in a blood orange vinaigrette.
- In My ExBEERience beer pairing: Glazen Toren Saison d`Erpe- Mere
- Lobster taco with a creamy tarragon & napa cabbage slaw and a spicy jalepeno salsa served on a toasted corn tortilla.
- In My ExBEERience beer pairing: Cask Conditioned Tired Hands HopHands double dry-hopped with Simcoe
Third Course:
- Rabbit stew made w/ barley and winter root vegetables served with rosemary and thyme garlic bread on the side.
- In My ExBEERience beer pairing: Schneider Aventinus Weizen-Bock
Fourth Course:
- Peanut butter cheese cake garnished w/ chocolate covered bacon bits.
- In My ExBEERience beer pairing: Spring House Big Gruesome Peanut Butter Imperial Stout
Tickets for this event, unfolding Sunday, January 26, are $65 per person and they are limited. Email Becky to reserve your tickets now.
Save the date for the next In My ExBEERience event, Chill the Firk Out! on May 18 featuring 10 special firkins of beer from 10 local breweries. More details can be found here.
Photos credited to Nina Lea Photography.
