Block 15 Brewer's Dinner at Wildwood Restaurant

Block 15

Paul KastenWildwood Restaurant sous chef extraordinaire Paul Kasten has done it again. And this time he’s creating one of the most tantalizing menus to date (and if you have checked out his work in the past, then you know those are some big words). Kasten’s going all out with a lineup of superbly mouthwatering food pairings to accompany one of the region’s most inventive breweries. Corvallis, Oregon’s Block 15 is known in local craft beer circles for pushing the envelope when it comes to working with technique, ingredients, and tradition. Brewery founder Nick Arzner is a truly imaginative and articulate chef in his own right, and the amalgam of the two accomplished foodies/beer champions is something not to be missed. On Friday July 29, Wildwood hosts this unique sensory experience, an edible/drinkable work of art if you will. Seven courses of this evening include:

Summer Knights Kölsch
OREGON BAY SHRIMP CEVICHE
heirloom tomato, chile, cilantro, watercress and crema

Ferme de la Ville Provision (Farmhouse Ale partially aged in Pinot Noir barrels)
PURÉE OF DeNOBLE FARM ARTICHOKE SOUP
crispy pork rind, shaved truffle and basil oil

Wonka’s Wit (Pinot Noir barrel aged Belgian Wheat Ale with brett, lacto, and pedio)
PLEASANT RIDGE RESERVE
marinated raspberries, honey and semolina cracker

King Caspian (Imperial Red Ale)
SLOW COOKED SWEET BRIAR FARMS PORK AND WILD MUSHROOM TURNOVER
flamingo ridge organics tomato puree, cilantro, spring onion and radish

Wildwood Restaurant (photo courtesy of WineTasteTV.com)
Figgy Pudding (Old Ale aged in brandy barrels)
PAN SEARED MUSCOVY DUCK BREAST
creamed peas, french red fingerlings and saba

Hypnosis (Barleywine aged in bourbon barrels)
TANDOORI ROASTED CARLTON FARMS DRY AGED NY STRIP STEAK
fork mashed fava beans and bourbon-horseradish glace

Super Nebula (Imperial Stout aged in bourbon barrels)
SUPER NEBULA FLOAT AND ESPRESSO CHOCOLATE COOKIE
vanilla-cocoa nib ice cream

Event begins at 6:30PM on Friday July 29, 2011.  The price is $65 per person, which includes food, beer, and gratuity.  Seating is limited, so reservations are highly recommended. Contact Shelly Jones at shelly@wildwoodrestaurant.com or 503-225-0130 for reservations.

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