You’ll want to plant this beer dinner on next week’s calendar. Nectar‘s chef Patrick Feury is teaming up with Williamsport, Pa.-based Bullfrog Brewery for a three-course beer dinner, slated to unfold Mon., May 8, starting at 6:30 p.m.
Recently, the chef took the three-hour trip to the Lycoming County and fell in love with the north-central brewery and everything he sampled. In response, he wanted to host a dinner in their honor. “Nate Saar and Steve Koch are incredible guys who are arguably some of the best craft brewers in Pennsylvania, and it’s an honor to welcome them to Nectar to lead this experience,” he said.
The beer dinner will begin with a reception, which will feature several elaborate ice sculptures created by Chef Feury (yeah—he’s impeccably skilled at that too!), along with a spread of: PeeKeeToe Fritters, Fried Sex on the Bay Oysters with Seaweed Salad, Spicy Yellowtail Canapé; and Tea-Smoked Duck Breast with True Leaf Farm Greens. Beers at the reception will include: Funny Farmhouse Cider with Currants (5.5% ABV) and BFD IPA with Blood Oranges (8% ABV). Cheesemakers Al and Catherine Renzi of Yellow Springs Farm will also be on hand to provide samples of a variety of their cheeses.
The dinner menu for the event will include:
- Pork Buns filled with Mangalica Pork from Thornhill Farm in Greensboro, VT, paired with Winter Curse (9% ABV)
- Crunchy Samosa with House-Made Curry Lamb Charcuterie and Indonesian Curry, paired with Sorachi Ace (5.5% ABV)
- Warm Quince Strudel with Yellow Springs Farm Chevre Ice Cream paired with Smoked Cherry Wheat (6.5% ABV).
The cost to attend is $65 per person (plus tax and gratuity), and reservations are required. Find Nectar at 1091 Lancaster Avenue in Berwyn. Be sure to follow ’em on Facebook and Instagram. More info on Bullfrog may be found at: bullfrogbrewery.com.