From the farm to the fork…there are few phrases that make our stomachs (and overall karma) feel so good.

The Hilton Sprinfield in Virginia is hosting a Flying Dog beer dinner September 23. The 6-course menu features three main courses categorized by sea, land, and air. Here’s a quick glimpse at the sea course:

Pan seared Bronzino served over a heirloom tomato and spaghetti squash Napoleon with with aged balsamic and basil oil - paired with our In-Heat Wheat Hefeweizen.

The Farm to the Fork dinner is $125 per person. To learn more about the menu and to make a reservation, call the Hilton Springfield at 703-971-8900.

A beer dinner hosted by Matt Brophy, our VP of Brewing Operations? It sounds too good to be true. Join him at the Swedes Inn Friday, August 27 at 7 pm for this incredible 5-course menu:

First Course

Tilapia and Monterey Jack Sliders

• With Bibb lettuce and Creole tartar sauce with pickled Jersey fresh vegetable slaw
• Paired with our In Heat Wheat Hefeweizen

Second Course

Spicy Chicken Sausage Wrap

• With peach & dried cranberry chutney and baby arugula
• Paired with our Dogtoberfest Marzen

Third Course

Mustard-Crusted Roast Beef

• On a Smoky Bacon-Mustard Corn Waffle with Jersey tomato slices
• Paired with our Doggie Style Classic Pale Ale

Fourth Course

Chipotle Guava BBQ Glazed Pork Wings

• Over extra sharp white cheddar mashed potatoes
• Paired with our Raging Bitch Belgian-Style India Pale Ale

Fifth Course

Dark Chocolate Pudding Cake

• Drizzled with Jersey Blueberry Compote
• Paired with our Gonzo Imperial Porter

One of Frederick’s best restaurants, Mick’s New American Bistro, is holding a Flying Dog beer dinner Wednesday, August 25.

Alongside Chef James Strine, the dinner will be hosted by our head brewer Bob Malone and quality control director (and sensory goddess) Gwen Conley.

Here’s a glimpse at the menu:

First Course

• Heirloom Tomato Salad with goat cheese and lovage
• Paired with our In-Heat Wheat Hefeweizen

Second Course

• Silver King Raviolo with Chesapeake crab, shiitake, and basil emulsion
• Paired with our Road Dog Porter

Third Course

• Sausage and Egg with kielbasa, pretzel, and whole grain mustard
• Paired with our Old Scratch Amber Lager

Fourth Course

• Gunpowder Bison “Carpaccio” with pickled horseradish and Yukon Gold potatoes
• Paired with our Raging Bitch Belgian-Style IPA

Fifth Course

• Dessert to be determined by local berry availability

The dinner is $60 per person (not including gratuity.) There are only 50 seats available, so call Mick’s at 301-662-0373 to make a reservation today.

Stillwater, Oklahoma’s in for a treat with Eskimo Joe’s Dog Days of Summer beer dinner (featuring yours truly) Tuesday, August 17.

The four-course dinner will begin at 7 pm. Here’s a look at the menu:

Bacon Wrapped Stuffed Peppers with Tire Bite Golden Ale

• Anaheim peppers stuffed with a smokey blend of spices, mozzarella and cream cheeses, and seared sausage
• Wrapped in bacon and grilled to perfection

Summer Salad with Woody Creek White Belgian Wit

• A bed of fresh greens topped with sliced strawberries, pineapple rings, sliced red onion, and chopped walnuts
• Drizzled with a mango pineapple vinaigrette

Joe’s Sliders with Old Scratch Amber Lager

• Miniature versions of Joe’s chipotle bacon burger and Cali burger grilled to perfection
• Served with fire-roasted corn salad and homemade potato chips

Caramel-Chocolate Fudge Cake with Road Dog Porter

• Triple layered chocolate cake with chocolate fudge, caramel, and miniature chocolate chips
• Served with hand-dipped Breyer’s vanilla ice cream

Dinner is $35 per person (excluding tax and gratuity). Make reservations by calling Eskimo Joe’s at 405-372-8896.

First, the logistics:

• Date: Wednesday, June 9
• Time: 7 pm
• Place: Vintage 301 at 301 Martin Luther King Jr. in Greensboro, NC
• Reservations: Call Vintage 301 at 336-333-3190
• Cost: $40

Now, the details you really want to hear (the menu):

First Course

Coconut Soup with Crab & Corn

Paired with Woody Creek White Belgian-Style Wit

Second Course

Green Beans Salad with Ginger

Paired with Doggie Style Classic Pale Ale

Third Course

Mushroom Crusted Pork Tenderloin with Wild Mushroom Ragout & White Pepper Mashed Potatoes

Paired with Raging Bitch Belgian IPA

Fourth Course

Red Velvet & Angel Food Cake Hash

Paired with Gonzo Imperial Porter