Duck fat fried chicken with caramelized green beans and cheesy corn cakes were served as the fourth course. Pairings: Morgan, Cote Du Crow, Monterey, California and Big Top Brewing Company, Intercoastal Amber, Sarasota, Florida
Duck fat fried chicken with caramelized green beans and cheesy corn cakes were served as the fourth course. Pairings: Morgan, Cote Du Crow, Monterey, California and Big Top Brewing Company, Intercoastal Amber, Sarasota, Florida
Porchetta with creamy marscapone polenta and tomato ragout was served as the third course. Pairings: Hahn, Pinot Noir, Monterey, California and Darwin Brewing Company, Pirata Pilsner, Bradenton, Florida
Curried pumpkin soup, cumin crusted sea scallop, toasted pumpkin seeds and crispy shallots were served as the second course. Pairings: Halter Ranch, Rose Paso Robles, California and Big Top Brewing Company, Circus City IPA, Sarasota, Florida
Curried pumpkin soup, cumin crusted sea scallop, toasted pumpkin seeds and crispy shallots were served as the second course. Pairings: Halter Ranch, Rose Paso Robles, California and Big Top Brewing Company, Circus City IPA, Sarasota, Florida
Shrimp, squid and scallops tossed with avocado, tomatoes, cilantro, lemon-lime honey vinaigrette in a miniature tortilla shell were served as the first course. Pairings: Halter Ranch, Rose Paso Robles, California and Leffe Blonde, Brussels, Belgium
Mattison’s ‘Bad Ass Brownie’ was served as the fifth and final course. Pairings: Rosa Regale, Piedmont, Italy and Darwin Brewing Company, Ayawasca, Bradenton, Florida