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.
1 C hoisin sauce
1/2 C fresh cilantro, chopped
1/2 C vegetable oil
1 C sesame oil
Zest of 3 limes
2 Tbs fresh ginger, grated
Combine all ingredients in a large bowl. Cover and chill.
2 lbs chicken (breasts or thighs and legs)
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs garlic, chopped
4 Tbs fresh ginger, finely chopped
2 12 oz bottles Twilight Summer Ale
Ingredients12 oz of Bachelor Bitter (grab a growler at our Bend or Portland Pub)
3 C water
1/4 C kosher salt
1 8 lb beef brisket
2 peeled cloves of garlic
6 whole cloves
1 bay leaf
3 sprigs of thyme
1/2 chopped onion
2 chopped carrots
2 ribs chopped celery