Our Summer of Brew is almost over and we’re reminiscing on some really great nights with some really great breweries. The amazing chefs at Windsor take their creativity to a whole other level for these events and it leads to a pretty fun night for all. Were you able to grab a seat? If not, here’s a peek at the menu and preparation for our SanTan Beer Dinner!
The first course was fried green tomato served with butter lettuce, avocado, radish, shallots, pickled cipollini, and fresh herbs in a buttermilk green goddess dressing. We paired this with SanTan’s Sunspot Golden Ale.
The second course was a lamb slider with feta, persian cucumber, arugula, and house tzatziki. This was served alongside crispy fingerlings and roasted red pepper ketchup and paired with SanTan’s Hefeweizen Wheat!
The third course was a mouth-watering cioppino. This beauty was full of shrimp, clams, and grouper in a tomato-fennel broth topped with grilled Federal Ciabatta. SanTan’s Devil’s Ale was the perfect accompaniment.
Finally, guests indulged in a Mr. Pineapple upside-down cake topped with Churn’s Madagascar Vanilla Bean Ice Cream.
It was a great night and we couldn’t have done it without our amazing culinary team, great brews from SanTan, and YOU!