MENU!

After receiving this question a few times I thought I should go ahead and clarify.  All five chefs and breweries will be participating in each event.  So for the first event the menu will look like this.

First Course:

Chef Justin Aprahamian of Sanford and Goose Island Sofie – Shellfish Chorizo with Grilled Octopus, Leek and Candied Orange

Second Course:

Chef Minerva Benzonan of Tess and a Firkin of Bell’s Hopslam – Housemade meatballs of pork shoulder, beef short ribs and ground veal with chipotle, Bell’s HopSlam!, roasted butternut squash, toasted pepitas and chive oil

Third Course:

Chef Dan Van Rite of Hinterland and Hinterland’s own Maple Bock – Goose (I’ll update more as I get it!)

Fourth Course:

Chef Andrew Ruiz of Rumpus Room and Three Floyds Alpha King – Crispy Glazed Pork Belly and Spare Ribs, Pickled Vegetables, Jasmine Rice Cake, Chile Herb Pistou

Fifth Course:

Chef Daniel Jacobs of Roots and Founders Imperial Stout – Banana Peanut Tart with Malt Crust, Confit Banana, Concord Grape Preserve, Malt Pizzelle, and Brown Butter