Dogfish Head Ancient Ales Dinner – July 9

For the past 13 years, Dogfish Head Brewery has been working closely with molecular archaeologist, Patrick McGovern to bring back ancient brewing techniques and ingredients.  Savory and sweet flavors from ingredients such as juniper berries, chai, cocoa nib, ancho chilies, muscat grape, saffron and honey make these ales perfect for pairing.

On Monday, July 9th, Craftbar hosts Christopher Valente from Dogfish Head for a special beer dinner featuring the Ancient Ales.  Historians, beverage connoisseurs and beer-lovers alike will delight in sampling these uniquely produced brews accompanied by a five-course menu prepared by Chef de Cuisine, Lauren Hirschberg.

 

WHEN: Monday, July 9th.  Reception  at 6:30pm, Dinner at 7pm
WHERE: Craftbar’s private dining room, 900 Broadway
PRICE: $100 per person (plus tax and gratuity)
TO RESERVE: email anne@craftrestaurant.com

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FIRST COURSE

Summer Green Salad
Shaved Foie Gras Torchon, Duck Prosciutto, Champagne Grapes, Lavender Honey 

Midas Touch
This sweet yet dry mead-like beer is made with ingredients found in 2,700-year-old drinking vessels

SECOND COURSE

Za’atar Spiced Monkfish
Sourdough, Dried Fruits

Ta Henket
This earthy translation of Egyption hieroglyphics is brewed with loaves of hearth-baked bread, flavored with doum fruit and fermented with a native Egyption yeast strain

THIRD COURSE

Roasted Squab
Raviolini, Cocoa Nib, Pine Nuts, Aleppo Pepper

Theobroma
Based on the chemical analysis of 3,000 year old pottery fragments found in Honduras, Theobroma is brewed with artisinal Askinosie cocoa, honey, chilies and annatto

FOURTH COURSE

Smoked Kielbasa
Fermented Cabbage, Fingerling Potato, Baby Turnip, Spicy Beer Mustard 

Sha ‘tea
Boiled over white-hot river rocks, Sha ‘tea is flavored with rye, juniper and black chai tea

FIFTH COURSE

Buttermilk Panna Cotta
Honey Glazed Apricots

Chateau Jiahu
Inspired by the oldest-known fermented beverage, Chateau Jiahu is made with hawthorn fruit, sake rice, barley and honey