Brave Horse Tavern Presents Big Beer Hunter

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I have attended a few beer dinners at Tom Douglas’ beer-focused eatery, Brave Horse Tavern. I have never left disappointed. What’s not to love about pairing elevated cuisine with great beer? For example, Pan Roasted Duck Breast, Potato Pierogi, Brown Butter, Sour Cherry Vinegar, and Brussels Sprouts paired with Devil’s Kriek Belgian-Style Sour Ale from Double Mountain Brewing. Best of all, at a Brave Horse beer dinner you get a gourmet dining experience without losing the low-key, no-fuss attitude you expect at a beer dinner. No pretense, no snobbery, just very good food (duh) and very good beer.

Brave Horse Tavern invites you to join them in the Brave Horse Tack Room for a very special beer dinner: Big Beer Hunting. It’s hunting season here in the Pacific Northwest and that means fresh meat. Chef Brian Walczyk will prepare some outstanding dishes using the best local trout, duck, venison, etc. Each of the five courses will be paired with beer from Double Mountain Brewing. The event takes place on Thursday, January 17th at Brave Horse Tavern. You’ll need to purchase your tickets in advance and a sellout is likely.

PRICE: $80.00 inclusive of tax and tip

Purchase Tickets

DATE: 01/17/2013
TIME: 6:30pm
LOCATION: Brave Horse Tavern’s Tack Room
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Big Beer Hunter – Beer Dinner
with Double Mountain Brewery

Date: Thursday January 17th, 2013
Time: 6:30PM
Location: Brave Horse Tavern

#BigBeerHunter

It’s hunting season! Join us for America’s Favorite Hunting Dinner. Chef Brian Walczyk and Beer Czar Kayle Thompson team up with Double Mountain Brewery to pair this unique 5 course feast with game meats and brews.

You game? Contact amyr@tomdouglas.com with any questions.

First Course
Headcheese Hot and Cold
Chilled Terrine with Mandarin Marmalade, Toast
Pan Fried, Bread Crumbs, Beer Mustard
with Kolsch German Style Ale

Second Course
Pan Fried Trout, Pickled Lemon, Butter Poached Egg, Bitter Leaves, Soft Herbs
with The Vaporizer Dry-Hopped Pale Ale

Third Course
Pan Roasted Duck Breast, Potato Pierogi, Brown Butter, Sour Cherry Vinegar, Brussels Sprouts
with Devil’s Kriek Belgian-Style Sour Ales

Fourth Course
Pan Roasted Venison with Black Bread Crumbs, Cocoa Nib, Currant
with Carrie Ladd Steam Porter

Fifth Course
Boiler Maker, Toffee Pudding, Whiskey Caramel
with Ferocious Five Bourbon-Barrel Brown Ale

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