For Every Saison Beer Dinner

When:
May 5, 2019 @ 5:30 pm – 9:00 pm
2019-05-05T17:30:00-04:00
2019-05-05T21:00:00-04:00
Where:
Maymont Grounds
Cost:
$150 per person (all inclusive, includes gratuity)
Contact:
804-358-7166, ext. 341

Presented by Maymont with Hardywood Park Craft Brewery

Savor an extraordinary Richmond dining experience at Maymont. Guests will enjoy five mouthwatering courses designed and presented by Richmond’s most celebrated chefs, including Jaclyn Beasley, Alex Enggist, Sergio Gomez, Adam Hall, and Joe Sparatta. The courses, based on traditional Mexican or Central American cuisine, 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 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: Peach Ginger Berliner Weisse (a kettle-soured German wheat beer with peach and ginger)

1st Course – Alex Enggist, Tarrant’s Café, Max’s on Broad, Tarrant’s West, Little Saint & Bar Solita
Shrimp and Crab Tostada with Grilled Pineapple and Pickled Fresno
Paired with A Beer For Every Saison (a polished up saison with additions of lime-basil)

2nd Course – Jaclyn Beasley, Brunch…
Vegetarian Pozole
Paired with Richmond Lager (a craft American lager with a crisp and clean backbone, smooth and also subtle citrus character from saaz hops)

3rd Course – Joe Sparatta, Heritage, Southbound
Smoked Masa harina gnocchi sardi, braised lamb, charred tomatillo, Fresno chili, queso fresco, confit onion
Paired with Cream Ale with salt and lime

4th Course – Sergio Gomez, Comfort
Braised pork belly with mole sauce
Paired with Tangerine Suncrush (a prohibition style lagered ale, touches of sweet corn flavor from flaked maize with salt and lime additions)

5th Course – Adam Hall, Saison
Carne adobada, guacamole taquero salsa, refried beans and Oaxacan cheese
Paired with VIPA (a Virginia pale ale, using some Virginia-grown malt and hops, low bitterness with upfront citrus and orange character)

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 sponsor

TCV Trust & Wealth Management