From October 15-21st the Bow & Arrow is having their 8th annual Fall Food and Beer Festival.
They will be "celebrating the unique marriage of food and beer", with Chef Mark Currier preparing different specials incorporating beer into the recipes.
Also, new on tap at the Bow are St. Andre Vienna Lager and Robinson St. George Ale.
Looking for the original Bar Towel blog? You can find it at www.thebartowel.com.
We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Bow & Arrow Food & Beer Festival
Hi Cass. I was speaking with Keiron at the Bow & Arrow yesterday about their upcoming festival and he provided me with the menu for the week. Here it is:
Fall Food and Beer Festival (Oct.15-21)
Monday
~~~~~~
1) Creemore steamed mussels in a yellow banana curry garnished with peanuts and bean sprouts.
2) St. Georges poached chicken salad in an ancho Thai vinaigrette.
Tuesday
~~~~~~~
1) Steam Whistle piri piri over spiced Moroccan couscous and insalanta.
2) Smoked apple and Strongbow consommé with burnoise of chayote.
Wednesday
~~~~~~~~~
1) Henley Brilliant Vietnamese style venison hotpot.
2) Grilled Malpeque oysters in an Amsterdam soy reduction with grated fresh wasabi.
Thursday
~~~~~~~~
1) Sear roasted pork tenderloin over stir-fried sesame soba noodles in a U.C. dark maple teriyaki reduction.
2) Grilled giant calamari in an ESB balsamic glaze with popcorn shoots and sunflower seeds.
Friday
~~~~~~
1) Sear roasted MacAuslan Apricot chicken over a mango puree with stir-fried purple snow peas and red carrot mash.
2) Conners best jambalaya.
3) Dragon fruit poached in Gritstone and port with fresh vanilla and star anise.
Saturday
~~~~~~~~
1) Black Oak braised lamb shanks with demi-glace over gingered sweet potato mash.
2) Oversized ravioli stuffed with veal and applewood cheese in demi-glace and a lemongrass infused tomato concasse.
Sunday
~~~~~~
1) Guinness braised beef brisket with smoked cabbage slaw and candied ginger peas.
2) Pan fried sole with a rice and bean succotash in a Grasshopper lemon beurre blanc.
Enjoy!
Fall Food and Beer Festival (Oct.15-21)
Monday
~~~~~~
1) Creemore steamed mussels in a yellow banana curry garnished with peanuts and bean sprouts.
2) St. Georges poached chicken salad in an ancho Thai vinaigrette.
Tuesday
~~~~~~~
1) Steam Whistle piri piri over spiced Moroccan couscous and insalanta.
2) Smoked apple and Strongbow consommé with burnoise of chayote.
Wednesday
~~~~~~~~~
1) Henley Brilliant Vietnamese style venison hotpot.
2) Grilled Malpeque oysters in an Amsterdam soy reduction with grated fresh wasabi.
Thursday
~~~~~~~~
1) Sear roasted pork tenderloin over stir-fried sesame soba noodles in a U.C. dark maple teriyaki reduction.
2) Grilled giant calamari in an ESB balsamic glaze with popcorn shoots and sunflower seeds.
Friday
~~~~~~
1) Sear roasted MacAuslan Apricot chicken over a mango puree with stir-fried purple snow peas and red carrot mash.
2) Conners best jambalaya.
3) Dragon fruit poached in Gritstone and port with fresh vanilla and star anise.
Saturday
~~~~~~~~
1) Black Oak braised lamb shanks with demi-glace over gingered sweet potato mash.
2) Oversized ravioli stuffed with veal and applewood cheese in demi-glace and a lemongrass infused tomato concasse.
Sunday
~~~~~~
1) Guinness braised beef brisket with smoked cabbage slaw and candied ginger peas.
2) Pan fried sole with a rice and bean succotash in a Grasshopper lemon beurre blanc.
Enjoy!