A five-course beer dinner prepared by Chef Jeremiah Bacon and his team.
First course: Grilled squid with Capers Island clams and pine nuts. Paired with Belgium style Blonde Ale
Second course: Crispy pork rillette paired with Ranger IPA.
Third course: Pan-sauteed squab with cornbread paired with Fleur de Misseur.
Fourth course: Five spice roasted duck breast and Carolina Gold rice. Paired with Bierre de Mars.
Fifth course: Triple cream cheese with cherries. Paired with Transatlantic kriek.