Beast and Cleaver is a small, highly-rated, whole-animal butcher shop in Ballard that also offers events, dinners, and butchery classes. Recently, Beast and Cleaver opened a new kitchen at Fair Isle Brewing: 49th Street Beast. Kevin Smith, the owner of Beast and Cleaver, and his executive chef, Jaimon Westing, operate the brewery’s new kitchen. (Images courtesy Fair Isle Brewing.)
Fair Isle Brewing just announced an upcoming series of beer dinners: season 4 of its Tessellate dinner series. The events take place on November 27th, December 4th, December 11th, and December 18th. Space is very limited and each event will likely sell out soon.
“In addition to providing their weekly offerings to enjoy with our beer, we are excited about the opportunity of a full kitchen to better support our pop-ups and guest chefs into the future,” said Fair Isle Brewing on social media. “Hosting a variety of talented guest chefs with a diverse range of culinary backgrounds and collaborating to create distinctive menus with our beer was an idea born early on in the stages of opening the brewery.”
Fair Isle Brewing said, “We are hosting returning chefs from past seasons (Nick Coffey of Ursa Minor), past pop-ups (Cameron Hanin of Gorilla Pizza Kitchen), and a new face (Boby Pradachith of Amone), as well as 49th Street Beast’s head chef Jaimon Westing’s pop-up concept Amino to share a different side to his cooking.
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Reservations are now available for the Tessellate. As you check out the schedule and themes, recognize that each dinner has different dietary restrictions and some variations in seating arrangements. You can learn more about the series, more about the chefs involved, and secure your reservations here.
Check out the Washington Beer Blog’s events page for more beer-related events around Washington.
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