“UNPLUG!” Earth Day Beer Dinner
Hosted by Capital Ale House and Sierra Nevada
Our Executive chef Adam Hall has created an unforgettable menu by using local, sustainable, natural and organic products.
With Guest Speaker
Sierra Nevada’s own Assistant Head Brewer Terence Sullivan
Sustainable Virginia red crab claws and Lardon (Certified Humane) from Surry Va. over fresh Tat Soi greens from Manakintowne Specialty Growers in Powhatan.
Paired with Kellerweis.
Smoked oyster mushrooms from Dave and Dee’s Mushrooms from Sedley, Va. atop Manakintowne’s pea shoots, and pink peppercorn aioli.
Paired with Brown Ale.
Virginia Charcuterie plate, aged Virginia winery vinegar reduction.
Paired with Ovila Abbey Dubbel.
Richmond’s own Sausage Craft veal, pork and morrel mushroom sausage, Virginia aged cheddar sauce and purple radish microgreens from Manakintowne.
Paired with Russian Imperial Stout.
Barley malt and Bigfoot cheesecake topped with hop sugar.
Paired With a vertical tasting of Bigfoot Barleywine 2009, 2010, 2011
$50.00 per person (includes Gratuity, does not include tax)
Tickets on sale at all Capital Ale House locations or online here
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