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

Fort George Lovell Showroom
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.
Fort George Brewery + Public House“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

 

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