For Every Saison Beer Dinner on Maple Row

When:
September 23, 2018 @ 5:30 pm – 9:00 pm
2018-09-23T17:30:00-04:00
2018-09-23T21:00:00-04:00
Where:
Maple Row at Maymont
Cost:
$175 per person
Contact:
804-358-7166, ext. 341

Presented by Maymont with Hardywood Park Craft Brewery

Savor 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.

Menu

Welcome Beer: Richmond Lager

1st Course – Walter Bundy, Shagbark
Autumn Golden Chanterelle Bisque
Black burgundy truffles, North Carolina green tail shrimp, Edwards country bacon, and late season corn
Paired with For Every Saison (brewed with fennel, hibiscus, and goldenrod harvested at Maymont)

2nd Course – Adam Hall, Saison
Pastrami, pretzel spaetzle, swiss cheese, pickled mustard seeds
Paired with Benny & the Fest (Marzen Lager brewed annually for St. Benedict’s Oktoberfest)

3rd Course – Joe Sparatta, Heritage and Southbound
Collard green gemelli, Honest Farms duck confit, pumpkin, cippolini onion, braised red cabbage, manchego, rye
Paired with Farmhouse Pumpkin (Farmhouse ale with local pumpkin and spices)

4th Course – Dave Dunlap, Maple & Pine
Autumn Olive Pork Loin Glazed with Bourbon Cru, confit sweet potatoes, sage meringue, pickled red onion, sour apple
Paired with Bourbon Barrel Cru (Belgian-style Quadrupel aged in bourbon barrels)

5th Course – Lee Gregory, Alewife, The Roosevelt and Southbound
Corn cake, dulce de leche, blackberries and whipped cream
Paired with Bubby’s Blackberry Cobbler (Belgian-style white ale with blackberries, vanilla, toasted coconut and spices)

Thank You to Our Sponsor

TCV Trust & Wealth Management