Laurelwood Collaborative Dinner
09/09/10
Laurelwood NW Public House
2327 NW Kearney
Portland
503-228-5553
6-10pm
$55-8 courses

*Melon Gazpacho with Blackened Shrimp and pared with Walking Man’s Flip Flop Pilsner
*Truffle Tremor with Arugula & Prosciutto Wrapped Peach, Chestnut Honey and paired with Everybody’s Brewing Summer Lovin Ale
*Seared Halibut Cheek with Summer Succotash paired with Everybody’s Brewing Law of Nature Pale Ale
*Bruised Pork Ribs with Zucchini Pickles & Apricot Mustard BBQ Sauce with Upright’s Seven
*Teriyaki Glazed Smoked Sturgeon on a Crispy Wonton with Citrus Radish Slaw paired with Laurelwood Workhorse IPA
*Smoked Duck Sausage with Lentils, Cherry, & Walla Walla Onion Chutney paired with Upright Barrel Aged Six
*Chili-Coffee Rubbed Beef Ribeye, Potato Gnocchi, Rogue Blue Cheese Sauce and paired with Laurelwood Deranger Organic Imperial Red
*Flourless Chocolate Stout Cake with Chili Spiced Whipped Cream & Cherries paired with Walking Man Black Cherry Stout
contact avery at laurelwoodbrewpub.com

Farmers Feast Beer Dinner
09/11/10
Deschutes Brewery
Mountain Room
901 SW Simpson
Bend
541-312-6946
6-10pm
$65

Upright Brewers Dinner
08/26/10
Urban Farmer
525 SW Morrison
Portland
503-802-4630
$65
7-10pm
Five-course dinner to showcase summer farm-to-table bounty and artisanal beer pairings from Rose Quarter brewer.
Chef Matt Christianson of Urban Farmer Restaurant has partnered with Upright Brewing owner and head brewer, Alex Ganum, to celebrate summer’s quintessential ingredients: Beer and Barbecue. Chef Matt and Alex have collaborated on a five-cou……rse dinner that pairs Oregon Dungeness crab, Wagyu beef and Afton Field Farm chicken with farmhouse inspired beers that are brewed just a few miles from the restaurant in the Rose Quarter’s Left Bank Project.
Upright Brewing is located in Portland near the Rose Quarter, and specializes in farmhouse inspired beers rooted in France and Belgium but made with local ingredients and a Pacific Northwest twist. The name is a reference to legendary jazz musician Charles Mingus and his primary instrument, the upright bass. Mingus was a musician whose compositions defy categorization. At Upright, we use a special saison yeast and open fermenters to produce beers that are a true hybrid style, sharing Mingus’ spirit of exercising creativity and craft.
Alex Ganum is the owner and head brewer of Upright, and will be attending the dinner and offering insight into the unique brews. He grew up drinking his father’s German pilsners and his older brother’s Bells Porter before moving to Portland in 2002. After meeting several homebrewers he decided to give it a go and never looked back. Seven years later his love of brewing led him to open Upright, a brewery he thinks is as much part of the community as it is personal.

BEER& BBQ DINNER MENU:
First Course
Frogmore stew with Dungeness Crab, Hawaiian Blue Prawns, Hama Hama Clams, corn, chorizo, and new potatoes
Paired with Upright #4 – Wheat Beer
Four is truly a light yet flavorful beer. The recipe uses a good portion of wheat and incorporates a sour mash into the process to make it slightly tart and extra refreshing. It has delicate aromas and flavors that span a range of floral, grassy and herbal notes. The finish is extra dry and makes the beer a great beverage to pair with food.

Second Course
Kansas City-style BBQ Wagyu brisket, foie gras, house pickled cherries
Paired with Upright #6 – Dark Rye Beer
Six is a dark rye beer with layered flavors including chocolate, caramel, pepper, wood, cherry and tropical fruit. It starts semi-dry and smooth and finishes fully dry and tart with a small bite from the hops.

Third Course
Buttermilk fried Afton Field Farm chicken, fried green tomatoes, basil aioli, house pickled beets
Paired with Upright #7 – Saison
Seven is our most aromatic beer. The brewery’s saison yeast is fully expressed in the aroma with lots of fruitiness while the hops provide light spice notes. The beer has some heft mid-palette but finishes dry with a lightly lingering bitterness.

Fourth Course
Prime Short rib Chili, lardo wrapped green beans, cold water cornbread
Paired with Reggae Junkie Gruit
Reggae Junkie Gruit is a farmhouse version of a hop-less beer using a variety of herbs and spices in their place. To formulate the recipe we took a trip to the local herb shop and stuck our noses in a whole lot of jars until we settled on lemongrass, hyssop, bitter orange peel and Sichuan peppercorns. We added a bit of spelt to the grist to make this a true adventure for ourselves, as we had never used these ingredients. The beer came out wonderfully dry and tart with a tonic-like quality. Expect this invigorating brew to become our spring seasonal in the future.

Dessert
Deep Fried Spiced Chocolate Ice cream cake
Paired with Late Harvest
Late Harvest is a Pinot Noir barrel-aged farmhouse-brown ale brewed with spices. It’s tart yet balanced profile has elements of beer, wine and Italian-style bitters.

Beer Pairing Dinner
08/18/10
Seven Brides Brewing Tap Room
990 N 1st St
Silverton
503-874-4677
www.sevenbridesbrewing.com

Crab Cake-Crab cake dressed with a lemon dill cream sauce, served on a bed of mixed greens with a Kili’s Kolsch vinaigrette.
Paired with Vitis Ridge 2009 Chardonnay

Stuffed Pork Loin-Goat cheese and hazelnut stuffed pork loin drizzled with a fresh marion berry sauce, served alongside roasted fingerling potatoes and honey, dill glazed baby carrots.
Paired with Abbey’s Ale

Red Snapper-Baked red snapper adorned with a tangy tropical fruit salsa and accompanied by a Mediterranean couscous.
Paired with Maggie’s MÄrzen

Tenderloin Beef Tips – Seared tenderloin beef tips garnished with caramelized onions and wild mushrooms in a Bea’s Black Walnut sauce, presented with rosemary mashed potatoes and grilled asparagus.
Paired with Bea’s Black Walnut Ale

Oregon Berry Trio-A trio of fresh local berries marinated in Vitis Ridge Riesling and topped with a sweet sabayon sauce.
Paired with Vitis Ridge 2009 Riesling

Lompoc Brewers Dinner
08/18/10
TRÉBOL
4835 N Albina Ave
Portland
503-517-9347
6-8pm
$40
4 courses
Meet Lompoc brewers Dave Fleming and Bryan Kielty, call for reservations.
Fresh tomato gazpacho, cucumber & fennel relish; paired with LSD
Root vegetable salad and summer greens tossed in a jalapeno lime vinaigrette; paired with C-Note
Grilled pork loin served with traditional Mexican squash cake and vegetables of the day in a sweet & spicy red chili sauce; paired with Proletariat Red
Chocolate stout cheesecake served alongside Sockeye Cream Stout.

Bones and Brew
8/1
Flanders@14th
Everett+Glisan on 15th
Sun 11AM-5PM
$3
The 16th Annual Bones and Brew Festival, July 31st through August 1st, benefits the Oregon Zoo. Last years event drew more than 4,000 people to Portland’s historic Pearl District and raised more than $10,000. This year’s family and dog-friendly event will be a celebration of the American Backyard BBQ and include: BBQ vendors, a BBQ contest, Kobe Bleu Ball eating contest and 30+ Microbreweries.
Call Al Jorgensen at (503) 803-6857 for more information.

Ninkasi Carts+A Cool One
08/01/10
Ninkasi Brewing Patio
272 Van Buren St
Eugene
5-8PM
$15.00
www.slowfoodeugene.org
541-505-4952

Slow Food Eugene and Ninkasi Brewery bring you “Carts and A Cool One.” This is a cook off between cart vendors from all over the area. The vendors’ dishes will consist of at least 75 percent locally grown products. Proceeds of the event go towards the School Garden Project, the Farm to School Program, and sending local delegates to Terra Madre.

Each tempting 3-bite sample will be paired with an ale carefully selected by Ninkasi’s experts.
Your only task will be to vote for your favorite cart. Ninkasi has donated the grand prize.
$15 packet–in advance.
$18 packet–at the door
$4 for individual tastes
Please bring cash for ticket purchases at the door

UPRIGHT BEER DINNER
7/25
The Hop&Vine
1914 N Killingsworth
Portland
503-954-3322
$30

BREWERS DINNER
7/24
The Creamery Brewpub & Grill
1320 Main St.
Klamath Falls
541-273-5226
$35

HEATER ALLEN BEER DINNER
7/ 18
The Hop& Vine
1914 N Killingsworth St.
Portland
503-954-3322
$30
Meet Brewer/Owner Rick Allen+enjoy his hand crafted lagers.

Menu:
Pilsner w/ Smoked Trout
…
Coastal Common w/ Bacon dressed Kale & a Soft Boiled Egg
….
Schwarz w/ Wheat Berries, Cucumbers & Flank Steak
….
Dunkel w/ Seasonal Fruit Gallette