Cannon + Belle and Celis Brewery are teaming up to present a four-course collaboration dinner on Friday, July 27.

For the dinner, Chef Yesi Arredondo developed the menu with each of the selected brews in mind so that they complement each dish.

Here’s the menu:

  • First course: Pickled shrimp with green curry mayo, purple daikon, cilantro, finger limes, grapefruit, benne seed crackers and fennel flowers; Paired with Citrus Grandis (IPA – East Coast, 5% ABV)
  • Second course: Spicy pecan-crusted confit duck leg accompanied by sweet bread and corn pudding, brussel sprout kimchi and Pale Bock gastrique; Paired with Pale Bock (Bock, 4.9% ABV)
  • Third course: Beer-battered cod served with pan-fried turnip greens, shiitake mushrooms, snap beans, sweet peppers, satsuma, peanuts, chili broth and bachelor buttons; Paired with Celis White (Witbier, 4.9 % ABV)
  • Fourth course: Beignets with a side of oatmeal stout ice cream topped with a coffee chocolate drizzle; Paired with Oatmeal Stout (Stout, 5.4% ABV)

The dinner will take place at Cannon + Belle, located in the Hilton Austin from 6:30 to 8:30 p.m and will cost $48 a ticket.

To purchase a ticket, call 512-493-4900 or email jeff.shull@hilton.com.

 

About The Author

Mary Layne Strieber
Editorial Intern

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