West Coast Ales
NCHF Brewers Dinner Menu
Friday, September 20th, 2002
First Course
Lox
Salt, Brown Sugar and IPA Cured Oregon Sturgeon, Pickled Red Onions, Caper Berries
And Sierra Nevada Spicy Porter Mustard on Homemade Crackers
Roasted California Figs
With Laura Chenel’s Goat Cheese, Fresh Thyme and Drizzled with Lavender Honey
Second Course
Brewer's Salad
With Stout Candied Pecans, Baby Heirloom Tomatoes,
Northern Brewer Hopped Eggs and Tossed in a Pale Ale Vinaigrette
Third Course
Beer Soaked White Navy Beans
Cooked in Roasted Garlic and Topped with a North West Wild Mushroom Ragout
Fourth Course
Beer Brined Sonoma Raised Niman Ranch Pork Chops
Served with a Sweet Onion Cofit, Roasted Washington Heirloom Apples
And an Anchor Foghorn Reduction Atop a Cinnamon Pale Ale Risotto
Sonoma Raised Niman Ranch Tri-Tip Steak
Cherry Wood Smoked Portobello Mushrooms, Caramelized Shallot
and Thyme Infused Demi-Glaze
Pale Ale Marinated Salmon Filet
Topped with a Thai Style Pesto
Over a Porter Jasmine Rice
Grilled North of the Boarder Eggplant
Eggplant Marinated in Chipolte Peppers, Layered with Roasted Garlic Cloves,
Red Bell Peppers, Grilled Assorted Squash, Smoked Tomatoes
And Fried Flour Tortillas, with a Chocolate Stout Mole Sauce
Fifth Course
Lisa’s Chocolate Swartz Cake
Covered in a Bittersweet Chocolate Ganache
Garnished with a Barley Malt Sweetened Cream
Farmer’s Market Fruit Crisp
Apples, Pears and Berries Baked under an Oat Crumble Crust
Topped with a Vanilla Bean Mead Spiced Sabayon
Pitchers of Homebrew Beer paired with each course
