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Flying Dog Brewery will be the featured brewery of a beer dinner at the Horse & Plow in Kohler, Wisconsin on July 16th as part of their Beer Maker Dinner Series. VP of Sales Jim Lutz will be on hand to guide you through this unique dining experience. The Cuban-Style Pork paired with Double Dog Double Pale Ale looks especially mouth-watering.

July 16, 2009
Flying Dog Brewery Beer Dinner
Gazebo Courtyard at The American Club
5:30pm Reception, 6pm Dinner
$60 per person
Call 800-344-2838 for reservations and more information

Passed Hors d’oeuvres
Paired with In-Heat Wheat Hefeweizen

Appetizer Course
Grilled Calamari Steak
summer green salad, slow-roasted tomato, peri-peri vinaigrette
Paired with Old Scratch Amber Lager

Second Course
Fire-Roasted Tomato and Chipotle Soup
grilled crostini, cracked coriander
Paired with Snake Dog IPA

Third Course
Cuban-Style Pork
grilled pineapple, Swiss cheese, grilled beer bread, citrus salsa
Paired with Double Dog Double Pale Ale

Entrée Course
Grilled Wagyu Flat Iron Steak
steak-fried potato, summer vegetable slaw, green peppercorn jus
Paired with Gonzo Imperial Porter

Dessert Course
Grilled Carr Valley Bread Cheese
tomato conserve, roasted mixed nuts
Paired with Kerberos Tripel

Chef Bruce Paton is widely considered to be one of the more influential chefs who is cooking with and pairing craft beer with his meals. We got an email not too long ago about an upcoming beer dinner at The Cathedral Hill Hotel he’s working on:

Please save the date of Monday July 20th when we will host The Chefs Association of the Pacific Coast and feature a demonstration by a Master Butcher followed by a Four Course Dinner paired with the excellent beers of The Lagunitas Brewing Company. The demonstration will commence at 6PM followed by and Hors D’Oeuvre Reception at 6:45PM and Dinner at 7:30PM. The menu can be viewed and reservations made at www.beer-chef.com. Please join us for a fun evening of beer, food, education and laughs.

This looks to be an interesting event, especially the prelude to the dinner. At 6PM, there’s a Special Demonstration with a Master Butcher from Marin Sun Farms entitled “Breaking Down A Whole Grass Fed Pig”, which will undoubtedly be an interesting spectacle. Also noteworthy is the “Chocolate Fantasy” dessert course paired with Lagunitas’ Imperial Stout, especially since we’re not all that sure what exactly it entails.

The July/August issue of Beer Magazine arrived at the Flying Dog offices last week, and we took some time out of our busy day to read through it. There featured article was a really great one about beer and food pairing, and they provided 21 recipes for cooking with beer. There are some fantastic looking meals included in this article, including Stoudt’s Raspberry Heifer-in-wheat French Toast and Sprecher Slow Cooked BBQ Beer Meatballs. Also in the article was a recipe from one of our full menus here at beerdinners.com - the Gonzo Imperial Porter Molten Chocolate Cake with Blackberry Sauce & Vanilla Ice Cream (as featured in our Spicy Dog beer dinner).

Do you cook with beer and want to share your recipes with us? Use the submit button on the top right of our website. We’ll post selected recipes as they come in.

Former Flying Dog Brewery CEO Eric Warner has a new gig. He’s the owner of a new craft beer restaurant and bar south of Denver called The Barking Goat. And he’s having a beer dinner this Thursday.

Oskar Blues Beer Dinner at The Barking Goat Tavern
Thursday, June 18th, 2008 at 6:30 p.m.
$42 per person, tax and gratuity not included

The Barking Goat chef, Dorne Webster and owner, Eric Warner have collaborated with the brewers at Oskar Blues to put together a special menu paired with beers from the brewery in Lyons, CO. Eric has designed and emceed numerous beer dinners across the country and Marty Jones of Oskar Blues will join us for a memorable evening. Call 303.663.6644 to make your reservation now!

Appetizers, paired with Dale’s Pale Ale

Beef Tenderloin Sliders topped with caramelized onions and served with a Dale’s Pale Ale mustard and Cheddar Horseradish sauce.

Wild Mushroom Strudel Salad, paired with Gordon Double Red Ale

Arugula, Endive and Radicchio topped with toasted almonds, mission figs and applewood smoked bacon. Garnished with shaved Pecorino cheese and dressed with vinaigrette dressing made with Gordon’s Ale.

First Course, Grilled, Cedar-plank, wild, fresh Alaskan salmon topped with a beurre blanc made with Mama’s little Yella Pilsner. Served with couscous and seasonal vegetables. Paired with Mama’s Little Yella Pilsner

Second Course - Pork Medallions braised in Old Chub, served with grilled polenta and Haricot Verts. Paired with Old Chub Scottish Ale

Dessert - Ten Fidy Float served with Vanilla Bean Ice Cream. Paired with Bourbon Barrel-Aged Ten Fidy Imperial Stout

Savor is this Saturday night in Washington, DC. Capping off the DC Craft Beer Week, Savor brings together a wide variety of craft beers paired with food. It also allows passionate craft beer fans to interact with passionate craft brewers during an intimate evening session. Here’s video I shot from last year’s event (HD version, if you want it):

Here’s the attendee guide from the Brewer’s Association. You can also become a fan of SAVOR on Facebook, if you’d like. The venue is the National Building Museum, which looks like a pretty impressive building (which makes sense, right?).

Finally there are the beer and food pairings, which is obviously the most important part of this whole blog entry. Flying Dog will be sampling the following:

• Woody Creek White Belgian Style Wit Paired with Chicken Breast a la Blanche de Chambly
• Gonzo Imperial Porter Paired with Espresso Sambuca Parfaits

If you’re going, have fun on Saturday. We’ll be asking for reader reviews next week, and will publish your thoughts in an upcoming blog entry. Cheers!