The Penn Stater Conference Center Hotel's executive chef Ken Stout is planning an epicurean beer and food experience, which begins at 6 p.m. July 26 with a reception in Legends Pub, beside The Gardens Restaurant. The event is part of the State College BrewExpo, now in its 10th year, held July 28, at The Penn Stater Conference Hotel.
The doors to the restaurant and dinner will open at 6:45 p.m. The five courses, each paired with a different brew, will begin to be served at 7 p.m. The menu follows:
-- Reception: Chef's butlered hors d'ouevres, served with Maudite, a strong (8-percent alcohol) red ale that is lightly spiced and that can be cellared for several years.
-- First course: Roasted onion consomme, plus apple and onion flan with Ephemere (green apple-flavored ale).
-- Second course: Organic asparagus wrapped in gravad laks with creamed spinach and caviar with La Fin du Monde (triple fermented golden ale).
-- Third course: Pecan-wood-roasted certified angus strip loin of beef with Dauphinoise potato and seasonal vegetables with Chambly Noire (black ale).
-- Fourth course: Mesclun greens with heirloom tomatoes and goat cheese gateau, white balsamic vinaigrette with Blanche de Chambly (spiced white ale).
-- Fifth course: Chocolate and macadamia bread pudding with Anglaise with Trois Pistoles (strong dark ale).
Admission, sold only in advance, is $60 per person. Reserve by calling (814) 863-5090.
For details about the dinner and the beer expo, visit http://scbrewexpo.com online.