MORE

Last night's WaterCourse Foods beer dinner in photos

Last night's WaterCourse Foods beer dinner in photos

For the first full course, we received a fondue served with assorted vegetables, pretzels and red ale mustard; the vegan version (pictured above) was made with cashew cheese, and was so creamy and tangy that we didn't miss the cheese one bit (the non-vegan version used Gruyere and Scharfer Max cheeses to create the fondue). It was paired with Renegade Brewing's Hit Me American Red Ale.

Last night's WaterCourse Foods beer dinner in photos

For the salad course, the kitchen served a crisp bibb salad with a celeriac and fennel gastrique, grilled figs, aged white balsamic and Avalanche Co. goat chevre (we got the cashew chevre instead). This was paired with Renegade Brewing's 5 O'Clock Blonde.  

Last night's WaterCourse Foods beer dinner in photos

We'll be dreaming about this main course for a long time to come: Deconstructed pot pies served with a Farmhouse beer biscuit and agave butter. This was paired with Strange Brewing's Farmhouse Ale.

Last night's WaterCourse Foods beer dinner in photos

And for dessert: a peach crumble topped with salted butterscotch ice cream and peanut brittle; Renegade's Another Thrill Imperial Porter was the brew paired with this one, and it was intended to be poured over the dessert to make a peach-crumble-ice-cream-float.

Last night's WaterCourse Foods beer dinner in photos

Yum.

Last night's WaterCourse Foods beer dinner in photos

The lovely and talented Rachel Kesley put it all together -- and even had time to leave the kitchen to say hello.

Use Current Location

Related Location

miles
WaterCourse Foods

Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >