Cabezon Restaurant off Sandy blvd. in Portland, April 11th 2012.
MENU
Scallops Mousseline and crispy Mussel
shaved asparagus, friseé, pumpernickel coriander créme.
BEER: KILI WIT
Carmelized Goat milk Cheese de Champcol
endive, miner's lettuce, wild watercress, fig and pear vinaigrette.
BEER: SEIZOEN
Oregon Black Cod
grilled ramp-potato risotto, inlet mussels and sweet pea broth.
BEER: SEIZOEN BRETTA
Duck Breast and Smoked Duck Sausage
nettle-morel mushroom tarte, sundried cherry jus.
BEER: CERASUS
Apricot and Hazelnut Empanada
whipped crème fraiche and cajeta-goats milk caramel.
BEER: PECHE ´n BRETT
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Brewers dinner at Cooper Spur Mountain Resort
Hood River, Oregon, March 16th 2013
Menu
Dungeness Crab Crostini
tarragon cream cheese, sautéed fennel, homemade sweet roll crostini
dressed with Zion farms green.
BEER: KILI WIT
Pork Tenderloin
Mt. Shadow farms pork tenderloin stuffed with pancetta, grilled squash, fresh sage,
wort reduction and wild rice.
BEER: SEIZOEN BRETTA
Peache Pie
deconstructed elements of an American classic include homemade spiced gelato,
pie crisp, and peache
BEER: PECHE 'n BRETT