Wow, another great night of food & beer at the Foundry! Last night's Brewmaster's Dinner was incredible and the pairings were matched to perfection. These dinners truly are a treat and something to look forward to every month. Once again, many thanks to those who made it out but for those who didn't, here's what you missed:
Everyone gathered at the Foundry for reception drinks and conversation.
Kick-ass bartender Ethan preparing the Singha lager.
Executive Chef Mark Kelpe with a tray of Ahi tuna tartar "ice cream cone" with black sesame seeds, wasabi creme and flying fish roe.
Yum!
The dinner was hosted by owner James Westphal, who explained each food course, & brewmaster Keith Thompson, who discussed the beers.
Crispy curried crab "cannolis" with edemame bruschetta, mango relish & Hitachino Nest White Ale. The cannolis were definitely a favorite.
Nice shirt!
Hoisin BBQ pork spare ribs, rice wine cucumber slaw, chilled soba noodle salad with Rogue Morimoto Soba Ale.
Domo arigato Morimoto! 
McCoy's assistant brewer Tobias explaining the Sake-cask aged Hitachino XH. That stuff was crazy!
Thai red curry with crispy roast duck, pineapple, tomato, basil and jasmine rice with the Hitachino XH. Wow! 
Cheers! 
Those ahi cones look awesome! Looks like a great time; keep these coming. :)
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