November 19th, 20th and 21st, 2013
"When we found out that the desert had a new craft brewery we rushed over to check it out. Coachella Valley Brewing Company just seemed the perfect place to hold a dinner. Their commitment to quality and local ingredients is impressive. We worked closely to pair each course with a different craft beer and set up the table right in between the brew tanks. Thanks Jamie and Chris from CVBCO. We had an awesome time."
Photos taken by
Jake Stanford
www.moodcreative.co
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For more information on the beers paired with each course
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CHARCUTERIE BOARD
Bressola, Prosciutto di Parma, Molanari Salami
Laura Chenel Goat Cheese, Chimay Beer Cheese, Black Truffle Pate
TRIO OF SQUASH
Roasted Butternut, Spaghetti & Castilla with Persimmon
Lemon infused Oil, Pomegranate Vinegar, Micro-Greens, Flaked Sea Salt
Paired with
FRUIT OF THE SEA "Cioppino"
Wild Caught Halibut, Langistino, Scallops, Black Mussels and Tiger Shrimp
Lemongrass & Desert Swarm Beer Broth, Thai Basil
with Spent Grain Bread made by Le Artisan
Paired with
BLEU D'AUVERGNE CHEESE FONDUE
Fulvio's Italian Sausage, Granny Smith Apple, Bartlett Pear,
Frankie's Old World Crusty Italian Bread
Paired with
SLOW BRAISED BEEF SHORTRIBS
Dubbel Date Beer, Creamy Polenta, Beer Braised Brussels Sprouts and Carrots
Paired with
VANILLA CREME BRULEE
Scented with Rosemary and topped with Rosemary Sugar
Paired with
The seasonal brew was a
VERY BERRY ALE
Made especially for this
PS UNDERGROUND
event
FLOATS made with HOUSE MADE ROOT BEER
and
BOURBON GELATO