Pics - Summer Solstice Dinner

Last night's Summer Solstice dinner at Beer Kitchen was one of the more memorable Brewmaster's Dinners we've had yet.  The food was out of control and the pairings were spot on.  While the crowd was noticably smaller than usual, it actually worked in our favor - the atmosphere was intimate and the conversation was interesting and hilarious.  With discussion ranging from how to define classic rock to how to make artificial caviar, it was a great night all around.  Huge thanks to those of you who made it out last night, but for those that didn't, here's what you missed: 

pan-seared sea scallops with beer butter reduction and white asparagus paired with Reissdorf Kolsch

watermelon salad with goat cheese, microgreens and Biere de Miel vinaigrette served with Dupont Bier de Miel Biologique

smoked rabbit sausage with mushroom and gorgonzola streudel paired with Odell St. Lupulin

slow-braised pork butt with mixed bean and roasted corn succotash served with Boulevard Two-Jokers

vanilla flan with mixed berries

flan with Crispin Brown's Lane cider sorbet paired with Crispin Brown's Lane English dry cider - this sorbet was so delicious it was practically demanded that we serve more!   

We're still finalizing a few details for July's Dinner, but each dish will feature a different variety of heirloom tomatoes from Kansas City, Kansas' Kurlbaum Farms.  Some anticipated courses include carpaccio of wild Ivory King salmon with chilled Brandywine hash and lemon-scented popcorn with O'Dell Double Pilsner, Golden Sunray gazpacho with red chili prawn & tempura shiitake with Firestone Walker Double Jack IPA, and tomato gelato with basil shortbread & salted caramel brittle paired with Boulevard & Deschutes White IPA.  More info on that dinner as it becomes available - it's gonna be good!