We'd like to extend a huge thanks to all the folks that came out to our second pairing dinner, Summer's Bounty! Teaming up with Schaner Farms to put together a fresh, farm to table menu featuring seasonal fruits and veggies was a load of fun and yielded some awesome results. 

For the first course we paired our Struggle Bus Pale Ale with fresh, local yellow tail with wasabi avocado puree, pickled shallots and house-made citrus ponzu sauce. 

Chef Brad putting the finishing touches on the Heirloom tomato gazpacho that we paired with a refreshing Tom Collins and our german-style kolsch, Of Kolsch! 

Next up was pan roasted Halibut with chili spiced summer squash and cilantro cream sauce. This dish went perfect with our Paloma which featured Arette Represado Tequila and fresh squeezed grapefruit juice. 


Pete Schaner spent a bit of time talking about the drought and it's impact on his livelihood, what we see in stores available for purchase and also the flavors we're tasting in locally grown produce. 

Delicious smoked pork belly waiting to be plated with the swiss chard ravioli for the fourth course.



Some folks enjoying the final course featuring a donut hole trio with citrus creme anglaise and candied zest that was paired with a Kumquat Daiquiri. 


Events like Summers Bounty help us really connect with our guests and showcase the talents of our kitchen, brewing and bar team and above all express our creativity in new ways. We plan to continue to do these intimate pairing dinners in the future, but they do sell out fast so please make sure you're on our mailing list so you don't miss out!