5 brewers, 5 casks, 5 courses @ 38 Degrees (w/ Stone Brewing Co.)

Event details for 5 courses, 5 casks, 5 brewers:
$55 beer dinner w/ Stone Brewing Co.
March 5 @ 38 Degrees
Tickets go on sale tomorrow at 38DegreesAlhambra.com (only 100 available!)

Pre-dinner beer: Stone Go To IPA, a new 4.5% session ale; release: March 3

First course: Roasted cauliflower and uni bisque, with duo of morels and chanterelles, chive oil
First course cask pairing: (Hollie Stephenson, Brewing Supervisor) Stone Cali-Belgique IPA with lychee, yuzu, toasted macadamia nuts, and grains of paradise

Second course: House-smoked trout on a cilantro blini stack, with salmon roe, crème fraîche, and a pomegranate gastrique
Second course cask pairing: (Mitch Steele, Brewmaster) Stone IPA, with French oak and a new hop: Vic’s Secret from Australia – lemony, citrusy goodness…

Third course: Roasted duck breast with roasted candy beets, parsnip puree, micro green salad with a Granny Smith apple and pancetta vinaigrette
Third course cask pairing: (Steve Gonzalez, Research and Small Batch Manager) Stone Levitation Ale with Darjeeling & Chamomile tea, and tangerine zest

Fourth course: Braised pork ossobuco with Hook’s two-year cheddar grits, roasted heirloom carrots in a red ancho mole, pickled red onion
Fourth course cask pairing: (Cecil Menasco, Small Batch Brewer) Arrogant Bastard Ale with chipotle peppers

Fifth course: Bourbon gelato affogato, Lavette coffee, Little John English toffee, rosemary syrup
Fifth course cask pairing: (Justin Clemente, Brewer) Stone Sublimely Self-Righteous Ale with crystallized ginger and cacao nibs