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.

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

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.

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.

• 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

Beginning at 7 pm, the event will feature welcome appetizers (plantain chips with fresh guacamole, salsa fresca, and Shiitake mushroom tapenade) paired with our Tire Bite Golden Ale.

The seated, four-course menu includes:

1st Course

Grilled colossal lemon shrimp and spicy tomato basil rice salad topped with micro greens

Paired with our Tire Bite Golden Ale

2nd Course

Shredded roasted chicken on grilled naan bread with grated Canadian sharp cheddar

Paired with our Doggie Style Pale Ale

3rd Course

Filet Mignon skewers in a Thai peanut butter marinade with blue cheese cream and mini Yukon gold potatoes

Paired with our Raging Bitch Belgian-Style IPA

4th Course

Gonzo Porter ice cream

Paired with Stranahans Whiskey barrel-aged Gonzo Imperial Porter

The night will also include multimedia presentations featuring VP of Brewing Operations Matt Brophy and Philly favorites “Two Guys on Beer.” A few Flying Dog mutts may be rubbing elbows, as well.

Reservations are required for dinner. Tickets are $50 per person and can be purchased through the National Mechanics website.

After dinner entertainment will be provided by Mad Descent’s Dirty South Joe.

Here is the delectable menu Larry and Jonathon developed for this special Charlotte Craft Beer Week event:

First Course

Roast Carrot and Ginger Soup with Wasabi Creme

• Paired with Woody Creek White Belgian Wit

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Second Course

Peanut Crusted Chicken with Cilantro Chutney

• Paired with Old Scratch Amber Lager

Third Course

Jicama and Blood Orange Salad with a Lobster Won Ton

• Paired with Raging Bitch Belgian-Style IPA

Fourth Course

Braised Pork with Mac ‘n’ Cheese and Collard Greens

• Paired with Doggie Style Classic Pale Ale

Fifth Course

Gonzo Chocolate Baklava

• Paired with Gonzo Imperial Porter

To make a reservation, call Cafe Central at 704-930-7810.

Bitch and Chips

Serves 13 (6 oz. portions)

Ingredients:

• 6 cups flour
• 3 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon Old Bay Seasoning
• 36 oz (3 bottles) Flying Dog’s Raging Bitch Belgian-Style IPA
• 5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
• Cornstarch, for dredging

Directions for Bitch Batter and Fish:

1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep frier or pan to 350 degrees.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.

Directions for Homemade French Fries:

1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.

According to Larry, all must be served with plenty of Raging Bitch.

Click the image below for a larger view of the invitation and menu.

Wednesday, November 4th, 2009 @ 7:00 PM
Tuscarora Mills
203 Harrison Street
Leesburg, Virginia 20175

Greeter Beer: In-Heat Wheat Hefeweizen

Course 1: House-made chicken brats with caraway sauerkraut and grilled apples, paired with Dogtoberfest Marzen

Course 2: CHili spiced buffalo burger slider with smoked cheddar, avocado and tater stringles, paired with Dog Schwarz Smoked Double Lager

Course 3: “Pork & Pork” - Smoked baby back ribs & crispy pork belly with poblano BBQ sauce & melon salsa, paired with Double Dog Double Pale Ale (on Nitro)

Course 4: Blackened New York strip with porter steak sauce & mac and cheese, paired with Gonzo Imperial Porter

Course 5: Créme Brulée with hazelnut brittle, paired with Horn Dog Barley Wine

Cost: $75 - Reserve a spot online