Tonight: Great Divide partners with Beatrice & Woodsley

Tonight's Brewmaster's Dinner at Beatrice & Woodsley, 38 South Broadway, features five food courses paired with signature Great Divide beers. The menu:...

By Amber Taufen

December 8, 2009

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Tonight's Brewmaster's Dinner at Beatrice & Woodsley, 38 South Broadway, features five food courses paired with signature Great Divide beers.

The menu:

-- Roasted beet, goat cheese tartlet, house pepper-cured salmon with radish sprouts and creme fraiche, paired with Samurai and Denver Pale Ale

-- Raclette cheese fondue with house-made pate, roasted potatoes and crusty bread, paried with Hades Belgian-Style Golden Ale

-- Grilled quail with warm potato and arugula salad and roasted onion jam, paired with Saint Bridget's Porter

-- Grilled hanging tender of beef with soft mushroom polenta, port wine reduction and aged balsamic, paired with Oak Aged Yeti Imperial Stout

-- Roasted pear and cashel blue, served in a pastry with salted-caramel ice cream, paired with Old Ruffian Barley Wine

Vegetarian offerings are also available.

The dinner, which starts at 6 p.m., costs $50. Make a reservation at 303-777-3505 or www.beatriceandwoodsley.com

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

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, Westword has been defined as the free, independent voice of Denver — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.

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

Follow:

Instagram: @polished_amber_taufen