Correction: Original post incorrectly credited the dinner. The actual Chef's that created the menu are Chef Paul Kasten from Wildwood & Chef Jeff Usinowicz from Deschutes Brewery
Deschutes Brewery is ready to release the highly anticipated Conflux Series. No. 1 in the series is a beer called 'Collage' made in collaboration with Hair of the Dog Brewing Company. The two breweries have planned what sounds like an epic beer dinner in Portland at Wildwood Restaurant & Bar on May 14, and at the Descutes brewpub in Bend on May 18.
Deschutes Brewery is ready to release the highly anticipated Conflux Series. No. 1 in the series is a beer called 'Collage' made in collaboration with Hair of the Dog Brewing Company. The two breweries have planned what sounds like an epic beer dinner in Portland at Wildwood Restaurant & Bar on May 14, and at the Descutes brewpub in Bend on May 18.
Mon, May 14
6:30 pm - 9:30 pm
Wildwood Restaurant & Bar
1221 Northwest 21st Avenue
Portland, OR
The first beer brewed in our Conflux Series, Collage is comprised of four very distinctive brews - The Dissident, The Stoic, Fred & Adam
- each 100% aged in a myriad of barrels ranging from Rye Whiskey,
Cognac, & Sherry to Pinot Noir, Bourbon and American Oak.
During this beer dinner, meet owners Gary Fish of Deschutes Brewery and Alan Sprints of Hair of the Dog Brewery. You will also get to ask your toughest brewing questions to Deschutes Brewmaster, Cam O'Connor, and walk away with a better knowledge of how this beer was made and conceived.
During this beer dinner, meet owners Gary Fish of Deschutes Brewery and Alan Sprints of Hair of the Dog Brewery. You will also get to ask your toughest brewing questions to Deschutes Brewmaster, Cam O'Connor, and walk away with a better knowledge of how this beer was made and conceived.
An exquisite menu has been created by Chef Paul Kasten from Wildwood & Chef Jeff Usinowicz from Deschutes Brewery to delight your taste buds and to pair perfectly with these "component" beers that make up Collage. We hope you can join us for this once-in-a-lifetime event that will have you talking for the rest of the year!
COLLAGE DINNER MENU
Mizuna Gardens Baby Greens - shaved spring onion, The Dissident dried cherries, truffle tremor, late harvest sauvignon blanc vinaigrette, duck cracklins
Paired with The Dissident (100% aged in a French pinot barrel from Domaine Drouhine)
Oak Plank Wild Salmon - green garlic gnocchi, hedge hog brown butter
Paired with The Stoic (100% aged in a Rye whiskey barrel from Heaven Hill)
Seared Pork Belly Confit - bourbon onion puree, ribollita, asparagus and prosciutto gratin
Paired with Fred (100% aged in a Bourbon Midwest barrel from Heaven Hill)
Cocoa Braised Ox Tail - morel mushroom flan, crispy asparagus
Paired with Adam (100% aged in a New Oregon barrel from Francois Freres)
Tandoor Roasted Reister Farms Rack of Lamb - crispy hash of brewery cured lamb bacon, coarsely crushed new potatoes, spring onions and green garlic, roasted shallot lamb glace, pea vines, truffle aioli
Paired with Collage
Pistachio cake - white chocolate-whiskey mousse, sweet cherry meringue, tart rhubarb coulis
Paired with Collage
Only 50 tickets available! Tickets are $85 per person and can be purchased from Shelly Jones at Wildwood by calling 503.225.0130 or shelly@wildwoodrestaurant.com.
25% of the proceeds will be donated to the Oregon Food Bank.
Can't make it to the Beer Dinner on this date, then join us for the Collage Beer Dinner in Bend on Friday, May 18th!
COLLAGE DINNER MENU
Mizuna Gardens Baby Greens - shaved spring onion, The Dissident dried cherries, truffle tremor, late harvest sauvignon blanc vinaigrette, duck cracklins
Paired with The Dissident (100% aged in a French pinot barrel from Domaine Drouhine)
Oak Plank Wild Salmon - green garlic gnocchi, hedge hog brown butter
Paired with The Stoic (100% aged in a Rye whiskey barrel from Heaven Hill)
Seared Pork Belly Confit - bourbon onion puree, ribollita, asparagus and prosciutto gratin
Paired with Fred (100% aged in a Bourbon Midwest barrel from Heaven Hill)
Cocoa Braised Ox Tail - morel mushroom flan, crispy asparagus
Paired with Adam (100% aged in a New Oregon barrel from Francois Freres)
Tandoor Roasted Reister Farms Rack of Lamb - crispy hash of brewery cured lamb bacon, coarsely crushed new potatoes, spring onions and green garlic, roasted shallot lamb glace, pea vines, truffle aioli
Paired with Collage
Pistachio cake - white chocolate-whiskey mousse, sweet cherry meringue, tart rhubarb coulis
Paired with Collage
Only 50 tickets available! Tickets are $85 per person and can be purchased from Shelly Jones at Wildwood by calling 503.225.0130 or shelly@wildwoodrestaurant.com.
25% of the proceeds will be donated to the Oregon Food Bank.
Can't make it to the Beer Dinner on this date, then join us for the Collage Beer Dinner in Bend on Friday, May 18th!
Thanks for spreading the word about our Collage beer dinners. We just wanted to clarify that the menu for the dinner at Wildwood in Portland was created by Chef Paul Kasten from Wildwood & Chef Jeff Usinowicz from Deschutes Brewery. Cheers!
ReplyDelete- Jason (Digital Marketing Manager at Deschutes)