Join Brewers Association executive chef for a 5-course craft Beer Dinner on Nov. 5

Chef Adam Dulye will join diners for a five-course, beer-inspired dinner based on his new book at a Fourth Estate Restaurant cook book dinner on Tuesday, Nov. 5.

The dinner begins at 6:30 p.m. with passed hors d'oeuvres. The dinner courses, paired with beer, are based on recipes from Dulye's newest book, "The Beer Pantry." The full menu is listed below.

Click here to reserve your spot.

Tickets cost $85 per person and includes one copy of "The Beer Pantry." Couples tickets are $160 and include one copy of the book. (You must buy two tickets to receive the discount.) Club member’s receive a 15% discount on both types of tickets. You must be signed in to the Club website to claim the members' discount.

Dulye was the chef owner of the beer-forward, James Beard Award semi-finalist restaurant The Abbot's Cellar in San Francisco. It was one of the nation's first restaurants to focus on craft beer. In 2015, he became executive chef to the Brewers Association. Dulye hosts beer dinners around the world.

MENU

Passed Appetizers
Fruity and Spicy with Belgian Wit

  • Goat cheese stuffed dates with bacon and sour ale gastrique
  • Eggplant parmesan Arancini with slow cooked tomato sauce (from Crisp & Clean)
  • Mushrooms on toast with malted bacon and mustard greens (from Malty & Sweet)

Salad
Hoppy and Bitter with Pale Ale
Grilled Corn, fennel and arugula salad with Parmesan vinaigrette (from Crisp & Clean)

Fish
Crisp and Clean with Amber Lager
Seared Scallops with parsnips, capers and raisins (from Fruity and Spicy)

Intermezzo
Locally made sorbet

Entrée
Rich & Roasty with Brown Ale
Beef short ribs with celery root puree and plum braised fennel

Dessert
with Imperial Stout
Chocolate devil’s food cake with mini stout milkshakes