JACKSON, WY— We train our bodies and our minds. But what about our tastebuds?
Challenge your tastebuds with a five-course beer dinner and sensory training at the new Roadhouse Pub & Eatery on Thursday, January 24 at 6 p.m.
Over five delicious courses paired expertly with five Roadhouse beers, Adam Dulye, Executive Chef of the Brewer’s Association and author of The Beer Pantry, will guide diners through sensory training to heighten your awareness of taste and flavor in each beer and pairing. You will call on your senses of sound, smell and sight to train your sense of taste. It’s a beer dinner unlike any other.
The dinner is only $50 per seat. Make your reservation online, or call the Pub & Eatery at 307-739-0700.
Meet the Chef
Chef Adam Dulye is executive chef for the Brewers Association and CraftBeer.com. Dulye is a Culinary Institute of America graduate who has helmed kitchens with a craft beer focus – like famed Euclid Hall – from the mountains of Colorado to San Francisco, California.
Dulye also oversees culinary side of SAVOR®: An American Craft Beer and Food Experience, Paired at the Great American Beer Festival®, and the World Beer Cup® and is co-author of the CraftBeer.com Beer & Food Course and The Beer Pantry.
MENU & PAIRINGS
PASSED BITES
Tarte Flambe | Bacon | Ricotta | Onion | Herb Salad
Loose Boots Session IPA
FIRST COURSE
Butternut Squash Soup | Duck Confit | Currants
Family Vacation Cream Ale
SECOND COURSE
Scallop | Cauliflower | Barley | Almonds
The Walrus Imperial Hazy IPA brewed with
Tangerines and Peaches
THIRD COURSE
Pheasant | Carrot Puree | Carolina Gold Fried Rice |
Tempura Maitake Mushroom
Barrel-Aged Tower of the Castle Sweet Potato Porter
Aged in Wyoming Whiskey Barrels
FOURTH COURSE
Pork Schnitzel | Mustard Greens | Pickled Peppers & Eggplant
Avarice and Greed Belgian Golden Ale
DESSERT
Apple Cake | Grapes | Buckwheat Crumble |
Salted Carmel Cream + Sugar Ice Cream
Kung Foeder Dark Sour Ale
