Brewer's Supper Club

An interactive coursed dinner with local breweries and beer exclusively available for this event.

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Wednesday , April 10th

Epicurean Theatre

  • 6:30pm - 9:00pm

    Attire: Casual
    Complimentary valet parking at the Epicurean Hotel with ticket

    Join us for an interactive six-course dinner in the Epicurean Theatre as we explore local craft beer and modern cuisine. You’ll have a front row seat as chefs Courtney Orwig, Jonathan Atanacio, and Chad Johnson prepare your dinner for the night. Our beer experts Hunter Bryant and Nate Wilson have worked all year long with the below breweries and their Master Brewers to create this crafted line up of hops rested in six of our hand picked barrels. Each brewery will have an expert on hand to talk about how they aged and brewed their beer.

    *Please note that due to the format of this dinner; allergies and dietary substitutions cannot be accommodated.

    Imperial Sour in Stranahan’s American Malt 2018 Barrel
    Cured Hamachi – bean curd, sprouts, barrel aged ponzu

    Blood Orange Double IPA with Juniper Berries in High West Double Rye, Gin Finish 2018 Barrel
    Palm Caramel Glazed Pork Belly – green curry snails, cabbage, shallot, turmeric roti

    Belgian Porter in Buffalo Trace 2018 Barrel
    Duck & Oyster Gumbo – fried dirty rice

    American Strong Rye Ale brewed with local honey and aged in a George Dickel Barrel with bing cherries and orange zest.
    Venison Loin – charred carrot, sweet & sour currant, ras el hanout

    English Barleywine in Blanton’s 2018 Barrel
    Crispy Oxtail – hazelnut, rogue river blue, brussels sprouts, port reduction

    Garagiste Meadery
    Tupelo Honey Mead & Bern’s Coffee Beans in Antique Weller 2018 Barrel
    Coffee Vacherin – milk chocolate mousse, honey macadamia ice cream, brioche


    **menu items subject to change**