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For Every Saison Beer Dinner on Maple Row
September 23, 2018 @ 5:30 pm - 9:00 pm
Presented by Maymont with Hardywood Park Craft BrewerySavor an extraordinary Richmond dining experience on Maymont’s historic Maple Row. Guests will be treated to five mouthwatering courses designed and presented by Richmond’s most celebrated chefs, including Walter Bundy (Shagbark), David Dunlap (Maple & Pine), Lee Gregory (The Roosevelt), Adam Hall (Saison) and Joe Sparatta (Heritage). Each course will be paired with five of Hardywood’s craft brews, including the Maymont-themed “For Every Saison,” a crisp 6% saison showcasing seasonal ingredients sourced directly from Maymont’s gardens. Guests will be welcomed with an ice-cold Richmond lager and live music upon arrival.$175 per person (all inclusive, includes gratuity). Proceeds benefit Maymont.Ticket pre-sale for previous participants begins August 10. General ticket sales begin August 13. Only 60 seats available. Participants must be 21 years old or older. For information, call 804-358-7166, ext. 341. In the event of inclement weather, dinner will be served on the covered West Terrace of the Robins Nature & Visitor Center at Maymont, overlooking the estate.MenuWelcome Beer: Richmond Lager1st Course – Walter Bundy, ShagbarkAutumn Golden Chanterelle BisqueBlack burgundy truffles, North Carolina green tail shrimp, Edwards country bacon, and late season cornPaired with For Every Saison (brewed with fennel, hibiscus, and goldenrod harvested at Maymont)2nd Course – Adam Hall, SaisonPastrami, pretzel spaetzle, swiss cheese, pickled mustard seedsPaired with Benny & the Fest (Marzen Lager brewed annually for St. Benedict’s Oktoberfest)3rd Course – Joe Sparatta, Heritage and SouthboundCollard green gemelli, Honest Farms duck confit, pumpkin, cippolini onion, braised red cabbage, manchego, ryePaired with Farmhouse Pumpkin (Farmhouse ale with local pumpkin and spices)4th Course – Dave Dunlap, Maple & PineAutumn Olive Pork Loin Glazed with Bourbon Cru, confit sweet potatoes, sage meringue, pickled red onion, sour applePaired with Bourbon Barrel Cru (Belgian-style Quadrupel aged in bourbon barrels)5th Course – Lee Gregory, Alewife, The Roosevelt and SouthboundCorn cake, dulce de leche, blackberries and whipped creamPaired with Bubby’s Blackberry Cobbler (Belgian-style white ale with blackberries, vanilla, toasted coconut and spices)Thank You to Our Sponsor