For Every Saison Beer Dinner

When:
September 29, 2019 @ 5:30 pm – 9:00 pm
2019-09-29T17:30:00-04:00
2019-09-29T21:00:00-04:00
Where:
Maymont Grounds
Cost:
$150 per person (all inclusive, includes gratuity)
Contact:
804-358-7166, ext. 341
For Every Saison Beer Dinner @ Maymont Grounds

Presented by Maymont with Hardywood Park Craft Brewery

Savor an extraordinary Richmond dining experience on the lawn of the majestic Maymont Mansion. Popular award-winning local chefs Randall Doetzer (Adarra), Alex Enggist (RVA Hospitality Group), Julie Heins (Secco), Velma Johnson (Mama J’s) and Joe Sparatta (Heritage) will present five mouthwatering courses inspired by Maymont and paired with craft beverages from Hardywood Park Craft Brewery, including “For Every Saison,” a 6% saison flavored with ingredients that have been sourced directly from Maymont’s gardens. The picturesque Maymont Mansion lawn, complete with dramatic sunset views, towering trees and river breezes, will serve as the pop-up dining room for this unique event.showcasing seasonal ingredients sourced directly from Maymont’s gardens. Guests will be welcomed with a specialty Hardywood beer upon arrival!

Proceeds benefit Maymont. Only 70 seats available. Participants must be 21 years old or older. 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.

Purchase Your Tickets

Menu

Welcome Beer: In Safe Keeping (a biere de garde with Shagwood hickory bark, sourwood honey, and goldenrod)

1st Course – Randall Doetzer, Restaurant Adarra
Inspired by the Herb Garden
Olive oil cured sardines with a salad of herbs, shoots & baby greens
Paired with Pils (a German-style pilsner that is classically crisp and clean with a noble hop aroma and slightly bittering finish, 5.2% ABV)

2nd Course – Julie Heins, Secco Wine Bar
Inspired by Jack’s Vegetable Garden
Vegetable Tian with Caromont Chevre and Pistachio Gremolata
Paired with Cuvee Gold (a Belgian-style golden ale with notes of white grape and white pepper, 9% ABV)

3rd Course – Alex Enggist, RVA Hospitality
Inspired by a native Virginia landscape
Patrick Henry cornmeal hoecake, topped with Edwards country ham, pickled Carter Mountain apples, Virginia peanuts, and AR’s hot southern honey
Paired with Farmhouse Pumpkin (a Wallonian-style saison with fresh, local pumpkin and spices, not too sweet, 8.5% ABV)

4th Course – Joe Sparatta, Heritage, Southbound, and concept chef for Hardywood
Inspired by the Japanese Garden
7 Hills flatiron steak, brown butter/chili miso, charred scallion, cashew, bok choy, ginger, Haas mushrooms, Japanese eggplant and togarashi
Paired with Tropication (an IPA using mosaic, citra and nelson sauvin hops, mildly sweet finish with low hop bitterness, 7.5% ABV)

5th Course – Velma Johnson, Mama J’s
Inspired by the Maymont Mansion
Strawberry Shortcake
Paired with Raspberry Lemonade Suncrush (a gluten-reduced, refreshing sparkling ale with fresh fruit and natural flavor, brewed with matcha green tea, 4% ABV)

Please note the ingredients for each beer dinner menu are carefully selected by the chefs in advance, and due to the nature of the event, we cannot accommodate substitutions for food allergies or dietary restrictions. We apologize for any inconvenience.

Thank you to our sponsors