Love and Food in the Big D

Monday, February 21, 2011

Sierra Nevada Beer Dinner - The Meddlesome Moth

For the last month or so, I've heard bits and pieces about this particular beer dinner.  Ken Grossman, founder of Sierra Nevada Brewing Company, would be making a very special and RARE appearance as guest speaker at the Moth this evening, and it apparently had all the "Beer Knurds" giddy with anticipation.

Located in Chico, California, Sierra Nevada Brewing is one of the most popular craft breweries currently operating in the United States. Its Pale Ale is world renowned, and the brewery produces almost 700,000 barrels of beer per year. Sierra Nevada's Pale Ale is the second best-selling craft beer in the United States, behind the Boston Beer Company's Samuel Adams Boston Lager. (info taken from my good friend Wiki ;)

As the day approached, you could almost feel the level of anxiety and nervous energy rise in our house, as Chad focused on the task at hand.  Eager to please, he planned, tested and fine tuned an awesome and, as always, very tasty menu that was a hit amongst the crowd.  It was a great night...the room buzzed and bellies filled with tasty beer pairings that left the guests wanting more... And I of course, did my best to capture it all. 

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


Round Two

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.

Fourth course: Jack & Ken’s Ale, Bacon & Eggs with maple glazed Neuske’s slab bacon, sunny-side up egg, and silver dollar pancakes

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

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