IPA NIGHT @Indie Alehouse - 3 Course Pairing. June 17
Posted: Thu May 15, 2014 8:08 am
Indie Alehouse will be hosting an I.P.A. Dinner on Tuesday June 17th 2014.
Three Courses paired exclusively with I.P.A.s from Ontario craft brewers
Featuring I.P.A.s from : Amsterdam, Great Lakes, Nickel Brook, Sawdust City and Indie Alehouse
The dinner will prepared by the Chef's of Collaborations past. Our own Chef Todd Clarmo will be working with Paul Boehmer, Anthony Walsh, Afrim Pristine and Jacob Richler to bring you a delicious and enticing menu.
$85 a ticket.
Buy tickets - http://www.eventbrite.ca/e/indie-alehou ... 7?aff=eorg
On arrival…
Summer Crostini
white anchovy, fresh ricotta, peperonata, thuet’s ficelle
(Jacob Richler, Food Critic Extraordinaire)
Dinner
Hue Cured Georgian Bay Walleye
rhubarb lontong rice, som tom organic sprouts,
warm jungle curry nage
(Paul Boehmer, Bhima’s Warung Restaurant)
≈
Confit of Lamb Breast
spring turnips, anchovy,
green garlic grits
(Anthony Walsh, Executive Chef, O&B Restaurants)
≈
Cheese Boutique’s Buffalo Mozzarella Gelato
“Rye So Sour” macerated local strawberries,
25 yr balsamic, almondine brittle
(Afrim Pristine, Cheese Boutique)
*Gratuity is not included; please tip your server*
** you must be 19 years or older to attend this event**
***48 hour cancellation policy**
Three Courses paired exclusively with I.P.A.s from Ontario craft brewers
Featuring I.P.A.s from : Amsterdam, Great Lakes, Nickel Brook, Sawdust City and Indie Alehouse
The dinner will prepared by the Chef's of Collaborations past. Our own Chef Todd Clarmo will be working with Paul Boehmer, Anthony Walsh, Afrim Pristine and Jacob Richler to bring you a delicious and enticing menu.
$85 a ticket.
Buy tickets - http://www.eventbrite.ca/e/indie-alehou ... 7?aff=eorg
On arrival…
Summer Crostini
white anchovy, fresh ricotta, peperonata, thuet’s ficelle
(Jacob Richler, Food Critic Extraordinaire)
Dinner
Hue Cured Georgian Bay Walleye
rhubarb lontong rice, som tom organic sprouts,
warm jungle curry nage
(Paul Boehmer, Bhima’s Warung Restaurant)
≈
Confit of Lamb Breast
spring turnips, anchovy,
green garlic grits
(Anthony Walsh, Executive Chef, O&B Restaurants)
≈
Cheese Boutique’s Buffalo Mozzarella Gelato
“Rye So Sour” macerated local strawberries,
25 yr balsamic, almondine brittle
(Afrim Pristine, Cheese Boutique)
*Gratuity is not included; please tip your server*
** you must be 19 years or older to attend this event**
***48 hour cancellation policy**