Our next beer dinner is going to be a very special event.

Our Head Chef Roe Dileo has teamed with Josh Black to create a menu featuring all locally sourced produce paired to all collaboration beers.

It is our pleasure to have Josh work with us on this dinner. He started out at Stephen Pyles as a Sous Chef, opened Cedar Social then became the executive chef at Campo. He has consulted with many venues including People’s Last Stand and will soon be at The Establishment.

The beers have been specially chosen by Mate Hartai who is collaborating with fellow Certified Cicerone Jeff Fryman and will be on hand all night to share their knowledge of these beers with guests on the night. Jeff resume include work at The Common Table, Union Bear and an upcoming project with the owners of Goodfriend.

1st course: Hops and salt cured foie gras torchon with citrus curd and pumpernickel soil. Paired with St Feuilliun Green Flash L'Amitie 2011.

2nd course: Chorizo and lemongrass sweet and sour seafood bouillabaisse. Paired with Ommegang Gnomegang (w/ Chouffe).

3rd course: root salad with poached beets, celeriac purée, purple potato and coffee caraway sponge cake. Paired with New Belgium Alpine Super IPA.

4th course: Lamb sugo over prime rib with confit asparagus. Paired with Russian River Avery Collaboration not Litigation.

5th course: carrot cake with drunken raisin trail mix, rum gastrique carrot purée and pecan powdered sugar. Paired with Schmaltz Terrapin Reunion.

Tickets are $70pp and reservations are required. Book now on 214-824-7900.

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