Fort George WORKING MANS Beermaker Dinner
11/22/11
KENTON STATION
8303 N Denver Ave
Portland
503-286-9242
5pm
$25-5 courses paired with 10oz Fort George Beers-Shrimp creole sliders, chipotle blue chez wedge, sweet+spicy wings, turkey pork cowboy chile and ancho chile punkin pie.

Burnside Beermaker Dinner
11/22/11
Paragon Restaurant & Bar
1309 NW Hoyt
Portland
Tix:503-833-5060 or email: andrea at paragonrestaurant dot com
6:30pm
$65
http://www.paragonrestaurant.com/pdf/Beer_Dinner_Burnside.pdf
The menu conceived in collaboration with Paragon Executive Chef Sebastian Miller plays upon the gastronomy that Burnside Brewing’s pub has become known for by using beers, unfermented wort and hops in many of the menu items themselves.

Collaboration Brewer’s Dinner
11/15/11
Laurelwood Public House and Brewery
5115 NE Sandy Blvd
Portland
6:30-9:30pm
$35
503-282-0622
Prepared by Executive Chef Aaron Nichols paired with some beers from Breakside Brewery, Cascade Brewing Barrel House, Heater Allen Brewing, and Laurelwood.
Brewers will be on hand to walk you through their creations
The menu & beer pairings are as follows:
Amuse: Duck confit with cranberry jus & nasturtium gremolata; Cascade Barrel House Cranberry Sour Ale
Appetizer: Tarragon & Oregon bay shrimp cakes with arugula pesto; Breakside Golden Farmhouse Ale
Salad: Spiced pepitas & duck breast over warm spinach salad with garlic dressing; Heater Allen Sandy Paws Baltic Porter
Entrée: Hanger steak with lemony potato salad & braised greens; Laurelwood Deranger Imperial Red
Dessert: Apricot upside-down cake with whipped cream & dried pear; Cascade Barrel House Apricot Sour Ale

7th Annual Bethlehem Inn Benefit Dinner
11/11/11
Deschutes Brewery Mountain Room
901 SW Simpson Ave
Bend
541.312.6946
www.bethleheminndinner2011.eventbrite.com.
$80 all in
Festive evening of gourmet dining, handcrafted beer and fun! Deschutes Brewery chef Katrina Spatrisano will be joined by 5 Fusion and Sushi Bar chefs Lilian Chu and Joe Kim, Hola! chef Marcos Rodriguez and chef Jeff Hunt of Spork. This talented group promises to prepare an epicurean delight featuring a 5-course dinner that will be skillfully paired with handcrafted beers prepared by the Deschutes Brewery.

Dishing Up Oregon Beermaker Dinner
11/10/11
Full Sail Brewing
506 Columbia
Hood River
5pm
$30
541-386-2241
Featuring recipes from the cookbook Dishing Up Oregon. Author Ashley Gartland will be on hand to present her new book which features recipes that celebrate the flavors and farmers of the Northwest.
Oregon, a mecca for food enthusiasts, has been called “a standout state for wine, beer, food, and design” by Food and Wine magazine. Dishing Up Oregon, a mouthwatering collection of 145 recipes, from restaurants and vineyards to farms, inns, breweries, and more, celebrates the rich diversity of Oregon’s cuisine.
Full Sail’s November 10th Brewmaster Dinner will be prepared by Full Sail’s Chef, Jeff Baldo, and will feature recipes from the book each paired with one of Full Sail’s award winning brews.
First Course-Chanterelle Rillettes made with local Chanterelles Served with Grilled Bread/Paired with Session Fest
Second Course-Prosciutto and Pear Pizza topped with Fontina and Mozzarella Cheese/Paired with Full Sail Pale Ale
Main Course-Steak Salad with Grilled Onions, Fingerling Potatoes, Blue Cheese, and Bacon Vinaigrette/Paired with Wassail
Dessert-Stout Ice Cream Sandwiches-Full Sail Imperial Stout Ice Cream Sandwiched between two Hazelnut Butter Cookies/Paired with Full Sail Imperial Porter
Waucoma Bookstore will have copies of Dishing Up Oregon available for $19.95. Ms. Gartland will happily sign copies of the bo

Beermaker Dinner
11/08/11
Seven Brides Brewing
990 N. 1st St.
Silverton
7pm
Five courses of delicious food paired with Seven Brides Brew and Vitis Ridge Wine.

First Course
Spicy Steamed Black Mussels

Second Course
Pear and Roasted Hazelnut Crusted Goat Cheese Salad

Third Course
Five Spice Encrusted Salmon

Fourth Course
Beer Braised Short Ribs

Fifth Course
Syrah Poached Pears

WHEN BEER & WINE COLLIDE
11/06/11
Spints Alehouse
401 NE 28th Ave
Portland
503.847.2534
7-11pm
$65 Gratuity not included
http://spintspdx.com
Featuring beermaker, Rick Allen of Heater Allen Brewing and German wine enthusiast, Ewald Moseler. The dinner will be four courses created with both Heater Allen Beers and German wines, and will be paired with beer or wine.
Coastal Lager Mussels & Rye popover-Herbert Pazen Riesling 2008
Rare Smoked Sturgeon, Riesling rainbow salad & horseradish-Sandy Paws Porter
Peanut, pork belly & banana & sandy paws bisque-Thomas Leitner Zweigelt 2007
honey sponge cake & auslese & vanilla zabaglione-Mediator doppelbock

Burnside Beermaker Dinner
10/28/11
Simpatica Dining Hall
828 SE Ash St
Portland
503-235-1600
inquiries@simpaticacatering.com
7:30pm
$50

Burnside Brewing joins forces with Simpatica Catering and Laurelhurst Market executive chef David Kriefels to concoct a unique menu inspired by traditional items of Jamaica and playing off the spiciness, smokiness and sweetness found in various Burnside Brewing beers that work with any style of food. This extremely limited dinner will sell out fast so we recommend making your seating reservation soon.
Beef Patties (Hand Pies) with Jicama Slaw & Herb Coulis- Gratzer Ale
Curried Shrimp & Snapper Stew with Potatoes & Heirloom Peppers-Burnside Sweet Heat Ale
Jerk Poussin with Rice & Peas, Grilled Scallions & Jerk Sauce-Oatmeal Pale Ale
Sweet Potato Pie with Ginger Snap Crust & Chantilly Cream-Bourbon Stout

1st Annual Rusty Truck Brewers Dinner
10/29/11
Rusty Truck Brewing Co
4649 SW Hwy 101
Lincoln City, OR 97367
(541) 994-7729
$45
3 course dinner -starting with a beer appetizer, Baby Spring Crab Salad
Tenderloin Steak Diane with Honey Glazed Asparagus and Fingerling Potatoes
Lemon Cheesecake, Flourless Chocolate Cake, and Key Lime Pie.

OAKSHIRE BEERMAKER DINNER
10/21/11
Wildwood
1221 NW 21st Ave
Portland
503-225-0130 or email shelly@wildwoodrestaurant.com.
6:30pm
$65-Six seats left as of 10am

Frederic’s Lost Arm with Brettanomyces (Saison)
HAWAIIAN TOMBO TUNA CARPACCIO
olive oil, cracked pepper, watercress and lemon crème fraîche

Triple Bottom Line (Belgian Pale Ale)
SALAD OF CRISPY CHICKEN CONFIT AND FRISÉE
grilled french red fingerlings, torpedo onion and herb vinaigrette

Wild Evil (Barrel Aged Belgian Strong Ale with Brettanomyces)
SPANISH CHORIZO SUCCOTASH STUFFED PADRÓN PEPPER
tomato aïoli and preserved lemon gremolata

Harvest Ale
SWEET BRIAR FARMS PORK RILLETTES
spent grain crostone, pickled calabrian chiles and micro greens

Hellshire I (Bourbon Barrel Aged Barleywine)
CARLTON FARMS DRY AGED BEEF AND CHANTERELLE POT PIE
alby potatoes, caramelized vegetables, bourbon jus and fines herbes

Big Black Jack (Imperial Chocolate Pumpkin Porter)
GATHERING TOGETHER FARMS PUMPKIN TART
chocolate caramel sauce, vanilla bean ice cream and candied pepitas