1½ C Green Lakes Organic Ale
3/4 C white balsamic vinegar
1/4 bunch parsley
1 oz Dijon mustard
3/4 garlic, minced
1½ C olive oil
1/4 bunch basil
Pinch of Kosher salt
Pinch of black pepper
Mix all ingredients except olive oil in a blender or food processor. Whisk in the olive oil by hand. Make a salad with all of your favorite ingredients and pour over some of the dressing!
Coconut Curry Mussels, Sharp Cheddar and Jerk Chicken Quesadillas, Thai Red Curry Shrimp Pizzas, and Vindaloo Chicken with Cilantro Yogurt Sauce
Accompanied by Inversion IPA
Coquilles St. Jacques
Bay scallops marinated in lemon and olive oil served on a bed of avocado cream with sweet red pepper coulis and spicy tomato breadcrumbs
Accompanied by Festivus, pub beer, first time served outside of Oregon
Ticket sales for the Chefs Challenge end Wendesday, December 7th at 11 pm so don't miss your chance to participate in this amazing event and help support Morrison Child and Family Services.
$80 per person and includes food, beer, gratuity and all the crab you can eat! YUM!
Crab Corn Dog
Oyster Po-Boy served on Crab Roll
Fried Green Tomato Topped with Crab and Remoulade
A selection of passed appetizers:
> Prepared by all chefs
Paired with Fresh Hop Mirror Pond
Halibut Parmesan Spring Roll
Join us for an unforgettable evening with a few of Portland's finest chefs, award-winning beer pairings and celebrity judges all to benefit Morrison Child & Family Services. Not only will you be treated to a heavenly seven-course beer dinner, but you will also be voting on which chef wins the People's Choice Award based on taste, best pairing, and creativity.
A tasty plate and a great pint is a match made in heaven. Our chefs find that together they can be even more beguiling than apart. Here are a few of their favorites.