Jason Sandford
Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.
Uh-oh, Sunny Point and New Belgium Brewing teaming up for a fall beer dinner? Yes please.
The dinner is Thursday, October 25 at Sunny Point in West Asheville.
Three seatings at 6 p.m., 7 p.m. and 8 p.m., eight-course meal to last about two hours. $60 per person, plus tax and gratuity. New Belgium “beer ranger” Trey Wheeler joins diners, and perks include a New Belgium beer glass, giveaways, and information on beer styles and the new brewery coming to Asheville.
The decadent fall menu includes jumbo scallops, molasses pork belly and warm pear dumplings with pumpkin ice cream. Wow.
Facebook event here.
From a press release:
For Immediate Release:
Here it is, the menu for Sunny Point Cafe’s Beer Dinner with New Belgium Brewing on October 25th. We are so very excited to welcome this great brewery to Asheville! The Meal is $60 per person plus tax and gratuity. Three seating times 6pm, 7 pm and 8 pm. We anticipate the the dinner lasting around 2 hrs. Trey from New Belgium we be on site for the event and will have a very nice Belgium style beer glass for each guest and some other fun give a way’s and a plethora of info on the beer styles and the new brewery. Reservations can be made by phone by calling 828-252-0055 or emailing us [email protected] Vegetarian option is available : please let us know when you make your reservation
Fat Tire
Intros and appeteazers mini mosas with beer soaked nuts, pretzel bread and lusty monk mustard
Shift
White bean chili with local rabbit, ghost pepper chili sauce and blue corn bread with pine nuts
Lips of Faith
A fall salad of frieze, arugula, baby kale and roasted winter squash garnished with toasted spiced pumpkin seeds, balsamic reduction and apple butter vinaigrette
1554
Vanilla bean float with house made ice cream and pistachio bacon brittle
Trippel
Jumbo sea scallops wrapped with dinosaur kale with a beet goat cheese gratin garnished drizzled with a chive beer blanc
Ranger
Rosemary lamb sausage or house made Seitan sausage, arranged with a shaved fennel salad with Greek olives and goats milk feta and served with warm Naan and a spicy mint tzatziki
Red Hoptober
Molasses lacquered pork belly or Smiling Hara Tempeh cider brined atop a brussel sprout apple fig and caramelized onion hash
Abbey
Warm pear dumplings topped with pumpkin ice cream and Abbey caramel
