Arizona Biltmore Debuts Beer Dinners

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The Arizona Biltmore has announced a series of beer dinners pairing some of Arizona finest microbrews with three-course menus by Executive Chef Gordon Maybury at a private sunroom at the resort’s Frank & Albert’s restaurant. The Biltmore Beer Dinners start with a reception at 7 p.m. and are $40 per person per dinner. Tax and 18 percent gratuity are additional. Reservations are required; call 602.381.7632.

February 10 Menu – Mother Road Brewery:
Reception: Pizza. Pairing: Gold Road Kolsch.
First Course: Road Side Beer Battered Fish N Chips with Hand-Cut Crispy Fries, Spicy Housemade Cilantro Tartar Sauce, Malt Vinegar. Pairing: Roadside American Ale
Second Course: Schreiner’s Bacon Mole Braised Short Rib with Fresh Masa Cake, Queso Fresco, Charred Corn, Chili Verde. Pairing: Twin Arrows Brown Ale
Dessert: Banoffee Caramel Bomb with Espresso-Soaked Sponge Cake, Banana mousse, Chocolate Glaze, Praline crunch, IPA Caramel sauce. Pairing: Lost Highways Black IPA.

March 10 Menu – Mudshark Brewery
Reception: Sonoran rubbed Wings, Crow’s Dairy Feta and Sweet Pepper Puff, Mini Jumbo Lump Crab Cakes with Avocado Lime Aioli, Chanterelle-Stuffed Bacon-Wrapped Lake Havasu Hare Medallion. Pairing: Up River Light Lager.
First Course: Arizona Biltmore Grown Sour Orange and Toasted Garlic Mojo Shrimp with Cilantro Saffron Risotto, Roasted Baby Carrots. Pairing: Full Moon Belgian White.
Second Course: Walnut Crusted Rack of Lamb with Scorpion Amber Caramel, Sweet Potato Puree, Braised Spinach. Pairing: Scorpion Amber Ale.
Dessert: Espresso Mint Entremet with Espresso Cake, Dark chocolate Mint Mousse
Praline crunch, Dark chocolate glaze. Pairing: Abominable Winter Stout.

April 14 Menu – Sleepy Dog Brewery
Reception: Beer Cheese Fondue, Pretzels, Sourdough, Sausages, Apples. Pairing: Marzen.
First Course: House made Pierogi with Brussel “Kraut”, Andouille, Whole Grain Veloute. Pairing: Leg Humper Hefeweizen.
Second Course: Irish Red Braised Beef Cheeks with Rye Spatzle, Schriners Bacon, Baby Swiss Chard, Natural Jus. Pairing: Red Rover Irish Red.
Dessert: Chocolate and Oat with Warm Chocolate Fudge Cake, Oatmeal Ice Cream, House- Made Milk Jam, Honeycomb. Pairing: Wet Snout Milk Stout.

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