Fort George Kicks off Brewer's Dinner Series with Wild Mushroom Harvest Dinner

As the rain and drear begins to settle into the Pacific Northwest, folks who appreciate craft beer and food pairings head indoors to kick off a new Brewer’s Dinner Series at the Fort George Lovell Building Taproom + Showroom. With this new series, like almost all Fort George events, it’s refreshing to witness their appreciation for not just other art forms like music, food, and other crafts, but also their passion for other craft breweries.

“We are doing Science/Nature/Educational talks almost every Thursday, 2nd Saturday Artwalk Music/Art, and the Brewer’s Dinner Series” says Fort George’s Brian Bovenizer. The Fort GeorgeBrewer’s Dinner Series begins this Saturday October 20th with a Wild Mushroom Harvest Dinner. “This is the first time that we’ve done a Harvest Dinner,” Bovenizer attests, “and also the first time that we have moved the dinners to Saturday nights to accommodate our traveling friends. We’re pretty proud of the menu, and the space, our Lovell Showroom is absolutely perfect for it.”

Tickets for the Wild Mushroom Dinner are $65 for one and $60 for two or more. Many tickets are still available and can be purchased online here or by calling the Fort George Public House at 503.325.PINT.

Here’s a look at the full menu featuring Fort George’s craft beers along with a few guest beer/cider offerings:

Wild Mushroom Harvest Dinner and Pairing Menu

Saturday, October 20th, 2012

Intro

Lobster Mushroom and Dungeness Crab Sausage with braised fennel and a tomato relish:

Lagunitas Brewery – DayTime: A Fractional IPA

Salad

Spicy arugula topped with sundried tomatoes, prosciutto, and crimini mushrooms in a sherry reduction and finished with fresh shaved Parmesan:

Fort George Brewery – Drunkin Pumpkin

Soup

Manila Clam Miso Soup with King Boletus Mushrooms and Toasted Sesame Seeds:

Fort George Brewery – Fresh Hop Vortex IPA

Intermezzo

Aged cheddar:

Wandering Aengus Ciderworks – 2010 Wanderlust

Main Course

Scaloppini of pork tenderloin with a chanterelle mushroom risotto and an apricot coulis:

Fort George Brewery – Hopstoria

Dessert

Crème Brûlée – Creamy vanilla bean custard with a hint of cinnamon, caramelized in a flaky tart and topped with fresh whipped cream:

Fort George Brewery – Long Dark Winter, Milk Stout

Tags:Astoria, beer and food, Brian Bovenizer, cider, food and beer, Fort George, Lagunitas, Oregon, Oregon Coast, Pacific Northwest, Wandering Aengus

About The Author

Angelo

Angelo grew up in Maine and is proud to call New England his original home. Cascadia is now his home. He fell in love with great beer in Oregon, Washington, and Northern California. He has been a correspondent for the Portland Tribune's Guest on Tap column, LivePDX.com, and has been featured in publications such as Beer Northwest and PDX Magazine. Angelo also has a great interest in independent music, and has been a booker and organizer for shows around the Portland under the name Pop Tomorrow! Angelo garnered much knowledge regarding beer from his experiences homebrewing, working at Belmont Station, Pyramid Brewing, Upright Brewing, By the Bottle, Beer Revolution, Olde Depot Public House, Falling Sky Brewing, Cascade Brewing, and from many many knowledgeable, passionate, and loving people along the way. It is Angelo's mission to bring "infotainment" and "edumation" to the readers of this website. If you have any questions or comments, or would like to contribute, please contact me at angelo@brewpublic.com