Saturday, November 8th, 2008 Dogfish Head Dinner  This was a spectacular event! The food was incredible - innovative, delicious and abundant! The beers were awesome, and the prizes were plentiful. Chef Dan and his kitchen crew laid out an amazing array of food: Five breads, nine condiments, eight side dishes and six entrees, each better than the last! Austin and his crew, Allison, Angie, Katie and Sam, kept the beer flowing and plates moving. Louis (Dogfish Head Lou) and his lovely wife, Laurie, came down from Phoenix and brought plenty of give-a-ways along with them: T-shirts, hats, glassware, and even two rare Dogfish Head bocce shirts were awarded over the course of the night. We even had a fire eater! |
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Pairings: 120 IPA Double cooked goose: Braised in 120 IPA and preserved pomegranate, then pan fried, served with toasted sesame rojo gravy. Palo Santo Marron Javelina chorizo: Braised in Palo Santo Marron and vanilla gastrique, served with roasted golden beet and apple pico de gallo. Punkin Ale Pumpkin tamales: Filled with gruyere, pumpkin, roasted Patagonia peppers, served with coconut sour cream chutney. Immort Ale Potato rosti: Filled with wild turkey machacada de huevos, served with brown butter caramelized tomato puree. Black and Blue Blueberry bunuelos: Served with butterscotch syrup. Theobroma Aztec Chocolate Beer - New Release Beer float with rose water ice cream. An optional vegan entree - stuffed bell peppers - was also available. Side Dishes: Curried egg salad with poached celery and green onion Well fried black eyed peas with habanero peppers Sesame cilantro Caesar with organic romaine Prickly pear cactus and jicama coal slaw Buckwheat potato dumplings Marinated carrot and parsnips Grayson cheese pakora Point Reyes blue cheese and bittersweet chocolate cheese cake Breads: Pain nord Africain au coriandre Toasted cornmeal bread Hopped white loaf Cypress grove goat cheddar shortbread Sage celery toast Condiments: Cranberry date jam Pickled chilies Pickled okra Preserved peaches with saffron Whipped buttermilk Raspberry chutney Whipped butter Thyme chutney Organic honey |
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Our Hosts |
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Our Hosts - Louis and Austin... |
... and their shoes |
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The Cooks and the Crew |
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The cooks with Chef Dan |
Austin and our Off-Center Servers: Sam, Angie, Katie, Allison |
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Pirate Bill Guarded the Door |
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The Food |
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A few of the breads |
More bread |
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Condiments and Spreads |
The Salads |
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The Buffet |
Well fried black eyed peas with habanero peppers |
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Buckwheat potato dumplings |
Javelina chorizo braised in Palo Santo Marron and vanilla gastrique, served with roasted golden beet and apple pico de gallo |
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Double cooked goose braised in 120 IPA and preserved pomegranate, then pan fried, served with toasted sesame rojo gravy. |
Pumpkin tamales filled with gruyere, pumpkin, roasted Patagonia peppers, served with coconut sour cream chutney. |
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The Beers |
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The Party |
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Austin welcomes us to dinner... |
...as does Louis. |
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Carolyn, Sam and Aaron enjoying dinner. |
The Green family. |
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Adrian, Dan, Mike and Bruce loving the food. |
Kate and Karl. |
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James Blows Fire |
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The Give-A-Ways Louis and ... |
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Carolyn |
Jana |
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Jeremy |
Kate |
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Mike |
Sam |
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Trish |
Bruce |
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Lori and Karen |
Sara and Lan |
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Joe wins a bocce shirt! |
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After Dinner |
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Our chefs thank the guests. |
Laurie, Louis, Katie and Austin |
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The fun goes on.... |
...and on. |
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...and on. |
Zaneta, Lan and Sara |
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