Gourmet Beer Dinner (Tempe)
7:00 p.m. May 25, 2010
Reception
Sunbru Kölsch
First Course
* Lobster Napoleon*
Medallions of Maine Lobster claw meat layered between crisp wontons with Black Mesa Ranch Goat Cheese, mizuna greens and avocado foam.
Hefeweizen
Second Course
* Gordita de "Chivo"*
Tender spicy masa patty stuffed with braised goat meat in Oaxaca chili with queso cotija and shredded Napa cabbage, served over chorizo rattlesnake beans and chayote.
The Raj India Pale Ale
Third Course
* Wagya Beef Cheeks*
Wagya beef cheeks simmered in a Kilt Lifter demi-glaze, topped with fried lotus root and microgreens, served over pancetta studded farro with chanterelles and local Fermer's Market vegetable medley.
Kilt Lifter
Fourth Course
* Ricotta Beignets*
Ricotta beignets teopped with a chocolate stout sauce and powered sugar.
Oatmeal Stout
Tickets are $65 per person & can be purchased through Steve Lynch at steve@fourpeaks.com
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5th
Annual Four Peaks Golf Classic!
Thank you to everyone that donated to our 5th Annual Golf Classic benefitting The Arc of Tempe!
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