Duke’s Great Lakes Seed to Stomach Beer Dinner

This May, Duke’s Alehouse and Kitchen invites guests to enjoy a four-course dinner featuring local farmer’s produce, meats and cheeses.  Each course will be paired with Great Lakes Beers including Dortmunder Gold (smooth lager that strikes a delicate balance between sweet malt and dry hop flavors), Holy Moses (Belgian Wit Ale spiced with orange peel, chamomile and coriander), Burning River (assertively hopped American Pale Ale with citrusy and piney Cascade hops), Commodore Perry (a medium-bodied and well hopped India Pale Ale with a dry, fruity aftertaste) and Edmund Fitzgerald (a complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence).  See complete menu and pairings below.

In addition to learning about the Great Lakes Brewery and Beers, guests will be introduced to Duke’s Farm where fresh produce is planted, grown, and picked under Duke’s watchful eye.  Duke’s Farm head farmer, Emily, will be on hand at the dinner to answer questions and discuss all the aspects of the farm.  Farm items will include salad greens, herbs, arugula, tomatoes, radishes, collards, and more.  Guests are urged to pay attention to the chalkboard and walls for items available from the farm.  Pictures of the garden will be posted in the dining room and on the website (see below).

WHEN: Wednesday, May 12 from 7:00 PM – 9:00 PM

COST: $50 per person (tax and gratuity included).  Card carrying members of the American Homebrewer’s Association will receive a $5 discount.  Reservations required by calling 815.356.9980.

WHERE: Duke’s Alehouse and Kitchen
110 N. Main Street
Crystal Lake, IL 60014
(815) 356-9980

Welcome Beer – Dortmunder Gold

Fresh Baby Green Salad with mint, feta cheese, radish, coriander-orange crackers and a citrus-vinaigrette
Complemented by: Holy Moses White Ale

Fire-roasted and smoked plum tomato soup with vegetables and grilled bleu cheese
Complemented by: Burning River Pale Ale

Herb-crusted Black Earth Farms filet with roasted fingerling potatoes, spring onions, and au jus
Complemented by: Commodore Perry

Chocolate Porter Crème Brulee – chocolate custard infused with Edmund Fitzgerald topped with a crunchy layer of caramelized sugar.


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