Six Creative Courses Paired With Hand-Crafted Beers
Tuesday, March 2
$35 per person (plus tax and gratuity)
Rock Bottom Restaurant & Brewery will present a mouthwatering meeting of the minds on Tuesday, March 2. Head brewmaster Pete Crowley and assistant brewer Davin Bartosch will join forces with executive chef Christopher McCoy to present the Real Ale Brewer’s Dinner, featuring six courses paired perfectly with Rock Bottom’s renowned hand-crafted brews.
The special menu for the evening is organized by dish origin and flavor profile, with titles ranging from Cured and Comfort, to Garden, Sea and Prairie. Each course is accompanied by a bottle- or cask-conditioned beer from the impressive Rock Bottom portfolio, including the Bottle Conditioned Belgian Wit Beer and the Orland Park Cask Conditioned Scottish Ale. The full menu is detailed below.
Rock Bottom Restaurant & Brewery’s Real Ale Brewer’s Dinner will begin at 6 p.m. with a welcome beer and costs $35 per person (plus tax and gratuity). Reservations are required; please call the restaurant at 312.755.9339.
Real Ale Brewer’s Dinner Menu
Cinnamon, cardamom, molasses and roasted malt-spiked white Alaskan salmon with lemon-basil crème
Bottle Conditioned Belgian Wit Bier
Charred bell pepper purée with Northern bean
Bottle Conditioned American Style I.P.A.
Cold-crisp Boston Bibb, brunoise of fresh British cucumber, pickled purple cauliflower, sweet tomatillo, pinot noir grape and a noir vinaigrette
Bottle Conditioned Belgian Rye I.P.A.
Russet potato-wrapped Black Sea bass roasted on jamón Serrano-split pea purée
Orland Park Cask Conditioned Scottish Ale
Cabernet grape leaf-wrapped braised rabbit scented with sage and rich demi
Cask Conditioned Red Ale Spiced With Sage
Blackberry-infused ice cream with brandy and bourbon sugar reduction on sweetened crêpes
Cask Conditioned Bourbon Oatmeal Stout
Rock Bottom Restaurant & Brewery
1 W. Grand Ave.
Chicago, IL 60654