Tonight: Beer dinners at Star Bar and FreshCraft

There are several beer dinners this week -- and tonight both Star Bar, 2137 Larimer Street, and FreshCraft, 1530 Blake Street, are offering multi-course beer dinners featuring an array of brews. Keep reading for menus and more information:...

By Amber Taufen

December 1, 2010

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There are several beer dinners this week -- and tonight both Star Bar, 2137 Larimer Street, and FreshCraft, 1530 Blake Street, are offering multi-course beer dinners featuring an array of brews. Keep reading for menus and more information:

Star Bar

First course: Tropical Fish-n-Chips (escabeche of salmon and mahi on chips with spicy sweet scallion sauce), paired with Le Fleur Misseur and Ranger IPA.

Second course: PB&J Thai Chicken (Redbird chicken tenders with coriander rub, Thai peanut sauce and coconut milk jelly), paired with Trippel and Mothership Wit.

Third course: Colorado lamb bison camp stew with root vegetables and pumpkin, paired with La Folie and Abbey.

Fourth course: Espresso bread pudding with 1554 ale caramel and vanilla ice cream, paired with 1554 and Frambozen.

The Star Bar dinner starts at 7 p.m.; tickets are $49. Call 729-328-2420 or visit www.starbardenver.com.

FreshCraft

First course: A "winter warmer" hors d'oeuvre course featuring Ska's Euphoria and Left Hand's Snowbound.

Second course: Whiskey-glazed barbecue shrimp seven-layer salad paired with Ska ESB and Left Hand 400 Lb. Monkey.

Third course: Smoked beef brisket with a curry barbecue sauce, grilled eggplant, saffron rice and a spicy cauliflower puree, paired with Left Hand's Fade to Black and Ska Decadent IPA.

Fourth course: Vanilla bean ice cream Left Hand Milk Stout floats and a candied cactus sorbet in a flute of Ska True Blonde Dubbel.

Ska's dinner starts at 6:30 p.m. and costs $25; sign up at www.brownpapertickets.com/event/138414.

For information on dozens of culinary events around town, visit our online Food & Drink listings.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.

Contact: Amber Taufen

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