As guests started to filter from the bar to their seats, the kitchen began to make final preparations to the first course.
Preparing the nearly 120 first course salads.
A shiny sea of sparkling glasses..
Keith Schlabs, and resident Beer Knurd guru, giving his introductions
Mr. Ken Grossman, addressing the crowd
First Course: Charlie, Fred, and Ken’s Bock, paired with Arugula salad with mango, crispy shallots, and red chile vinaigarette
I love the way Chad seems to glow in this picture... :)
Second course: Grand Cru, Alaskan Black Cod, brown-butter cauliflower with basil, almond, and orange
Third course: Fritz & Ken’s Ale, Broken Arrow Ranch Antelope, Brazos Valley Pecan cheddar mac ‘n cheese.
A quick word from Chef Chad Kelley (joined by Sous Chef Suki) to round out the evening before the fifth and final course was passed
I have to admit that this course was really difficult to photograph...
The spot light at the bar that I was using to photograph the food cast a tone on tone...on tone coloring that made everything look the same color.
Fifth course: Life & Limb, Petit Basque, almond, dried fruit
Matt Quenette, bar manager with Ken and Keith
Chef Chad Kelley, Ken Grossman and Keith Schlabs
One last shot with the bartenders