Oskar Blues Beer Dinner

Thursday, Sept. 1, 2016
7 p.m.

Join us for a very fun and delicious beer dinner with our old friends from Oskar Blues.  I actually recall having them in our very first tap line-up when we opened seven years ago, and I’ve remained a fan of their beers ever since.

In fact, these days, I appreciate their authenticity and true-to-style commitment more than ever.  While some brewers get caught up trying to wow us by out-crazying one another, these guys are saying, “Do you like Pilsner?  Well, here’s a really good one.”  And I can’t say how much I like that.

In fact, every one of the beers we’ll be tasting this evening is a perfect example of the the style it claims.  The true sign of a craftsman’s work.  

When we sat down to taste these, chef Michael was literally finishing my sentences, and again, the menu was written before we knew it.  I’ve got to say, credit lies where credit is due.  Writing these things has always been what I felt best at, and the kid keeps coming up with such amazing ideas, I’ve got to yield the floor.  Which is handy, because he’s the one who is ultimately executing the menu on dinner night.

As for the specifics, if you haven’t had a Sonoran hot dog, they’re a thing to behold.  Not surprisingly, Mexico took one of our classics and just did one better.  A hot dog, wrapped in bacon, served with guacamole, bean puree, pickled onions, spicy mayo?  Um, yes please.  And it’s going to go great with the Pilsner.

But, honestly, I could just as easily go off on the rest of the dishes, and beers, because they’re all going to be great!

The Menu

Sonoran hot dog - bacon, guacamole, pinto bean purée, and cilantro
-Mama's Little Yella Pils

Frito Misto - fried oysters, okra, and nopales with heirloom tomato salsa and cucumber emulsion
-Beerito Mexican-style lager

Braised pork belly with root vegetable chips and lavender Pasilla sauce

Braised duck with plum chipotle mole on fried bread
-Old Chub Scotch Ale

Fig cake with almond ice cream
-Ten Fidy Imperial Stout

$42.50 per person does not include tax and gratuity

Charlie (left) and Chef Michael (foreground) writing the menu

Charlie (left) and Chef Michael (foreground) writing the menu