Tom Douglas Restaurants announces its first-ever beer dinner at Seatown Seabar and Rotisserie. Believe it or not, some stuff is ready for harvest this time of year and Chef Sam Burkhart knows what to do with them: create tasty dishes to pair with beer from one of Seattle’s best breweries.
Join Seatown and Stoup Brewing for an evening to celebrate the season. It’s a six-course beer dinner that includes two meat courses and a desert course. And, of course, great beer. The Spring Harvest Beer Dinner is on Wednesday, April 8th at 6:30 PM. More details below.
SPRING HARVEST BEER DINNER
with Sam Burkhart & Stoup Brewing Company
Seattle in Spring is perfection. The sun shines and locals sport sunglasses and sandals. The first arrivals of green tomatoes, fava beans, green garlic, ramps and nettles pop out of the ground, begging to be picked at the zenith of their deliciousness. Refreshing chilled items begin to creep onto menus and the new season inspires every chef worth a damn.
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Seatown’s Sous-Chef Sam Burkhart celebrates the first moments of Spring by harnessing the amazing bounty of the new season. We’ve also partnered with 2bar Spirits for a great Manhattan to start the meal and Ballard’s own Stoup brewery for their versatile beer offerings. Chef Sam and the team at Stoup worked together to make sure this is a complete Springtime celebration!
Here’s the menu:
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2bar Spirits – Seatown whiskey Manhattan
A perfect pallet cleanser to start the meal
Bread course
Herb and goat cheese biscuits
Soup Course
Chilled green gazpacho, grapes, green tomatoes, almonds, pickled clams, charred jalapeno
Salad Course with Stoup Hefeweisen
Miners lettuce, compressed cucumber, szechuan pepper-feekah, Dungeness crab, crispy chicken skin
Fish Course
First of the season halibut, roasted burdock root, ramp chimichurri, smoked yogurt
Pasta Course with Stoup Pilsner
Spring mushroom tortellini, pickled nettles, porcini-black lemon breadcrumbs, peavines
First Meat Course with Stoup Bitter
Corned beef tongue, potato confit, butter braised cabbage, roasted carrots, pickled pearl onions, creamy horseradish
Second Meat Course with Stoup Porter
Cold smoked lamb chops, fava bean bissara, fava leaves, spring vegetable demi, pickled green garlic aioli, leek ash
Dessert Course
Citrus olive oil cake, lavender cream, rhubarb
Join us in the celebration!
DATE: Wednesday April 8, 2015
TIME: 6:30pm
LOCATION: Seatown Seabar and Rotisserie (2010 Western Ave, Seattle, WA)
PRICE: $65 per person plus tax
LINK TO PURCHASE TICKETS: http://bit.ly/SeatownStoupBeerDinner
