Join us, in collaboration with Garden Path Fermentation for an evening celebrating Everett Beer Week!



Chef Megan Dennis and Head Brewer Ron Extract will bring both of their fields of expertise together for a night celebrating the rich array of flavors and fermenatations available to us in the North.



This dinner will go from 5p to 8p - plan to enjoy all three hours here.





Menu is a mostly-finalized representation of what you can expect. Of course, the menu and fermented tasties are subject to change, but this will be close to what you can expect to enjoy.





COURSE 1 – WELCOME SNACKS



Smoked Salmon

Crostini, Creme Fraiche, Dill

Radish

Cherry Valley Butter, Flake Salt





The Little Horse Around

Dry hopped, foudre-fermented, barrel-matured table beer with a hint of brett.



COURSE 2



Heirloom Tomato

Cherry Valley Fromage Blanc, Corn, Black Lime





The Easygoing Drink

Lightly tart, highly quaffable, almost session ale, made from Skagit Valley Pilot Pilsner malt, oats, wheat, and rye, delicately hopped with Pacific Northwest Crystal, fermented with our native Skagit yeast, and naturally conditioned with Skagit blackberry honey from The Valley’s Buzz.



MAIN COURSE



Muscovy Duck

Huckleberry, Celery Root, Kenyan Coffee (Kainamui, Kenya - Case Coffee Roasters)





The Prime Barrel Age

A carefully curated blend of several renditions of native yeast fermented, mature, barrel-aged beer, naturally conditioned with blackberry honey from The Valley’s Buzz.

DESSERT



Almond Cake

Raspberry, Grace Harbour Frozen Yogurt





The Dry Table Mead

Dry, light, modest strength mead fermented in oak with native yeast and Skagit fireweed honey from The Valley's Buzz





Sadly, we will be unable to accommodate substitutions or dietary restrictions for this event, so modifications will be politely declined.



Drinks are 8oz portion size each.



Additional alcoholic beverages and coffee will be available for purchase a la carte during the evening as well.





