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PBWS Collaborative Dinner 003: Dry River Brewing

Chef Eduardo and brewmaster Naga Reshi have gotten together to create a four course beer and dinner pairing which will also include a one-off collaboration beer!

In addition, Naga and the Dry River crew will be in attendance to present and discuss their beers.

The dinner is limited to 32 seatings (two 16 seating sessions) and will sell out! Tickets are $60 (tax + gratuity not included) for a four course dinner + beer pairing.

Session One: 5:30pm Session Two: 8:00pm

AMUSE Burnt scallion dip with sunchoke and banana potato chips

COURSE 1 Spot Prawn and Umami- cucumber, carrot, umami vinaigrette, apple, blackberry infused olive oil Paired with Zarza lambic-style sour w/ blackberry puree

COURSE 2 Tostada- puffed corn, chapulines, avocado, chile seco, citrus zest aioli Paired with Ama sour IPA dry hopped w/ mosaic and El Dorado

COURSE 3 Bean Liqour Braised oxtail- carnaroli, chayote, queso seco, hoja santa Paired with Morena sour stout aged with cherries

COURSE 4 Tamal de Elote- ponche caramel, creme fraiche, corn crumble Paired with Ponche (Chef Eduardo/Dry River collab beer made with traditional Mexican ponche recipe)!

Earlier Event: April 22
Sours & Succulents
Later Event: May 26
Eat Drink Vegan 2018