Finally getting around to posting photos from Monday night’s SanTan Brewing dinner at Cork in Chandler. It was the first time Cork owners Robert and Danielle Morris, who host monthly winemaker dinners, have done a beer dinner.
Nearly 60 diners enjoyed a six-course dinner, which cost $65 (including gratuity), prepared by chef Brian Peterson and pastry chef Danielle.
(If you follow me on Twitter, you’ve already seen these.)
1st course: Passed appetizers included smoked antelope sausage with whole grain mustard and scratch-made sauerkraut on a puff pastry. There also were brandades, deep-fried balls of pureed salt cod (not pictured). Paired with SanTan’s Sunspot Gold.
2nd course: A trio of oysters (Deep Bay from British Columbia, Wellpoint from Cape Cod and Kumamoto from Japan) with a fiery red pepper sauce. Paired with Gordo Stout.
3rd course: Prawn and beer-battered halibut, with saffron aoili and a prosciutto, radish and melon salad. Paired with Hefeweizen.
4th course: BBQ pork belly and blackened boar tenderloin with jalapeño sweet corn cakes and fried shallots. Paired with Big Red Ale.
5th course: The “Better Burger,” a beef patty atop a mound of braised short rib meat with truffle aoili, foie gras, 6-year-old Widmer cheddar and duxelles. Paired with Sun Devil Ale.
6th course: Kiwi Napolean with fresh pastry cream and tumbleweed sugar. Paired with Strawberry Wit.