That chill in the air is just starting to fade and the official start of Spring is just 5 days away, on March 20th. To mark the occasion, Beardslee Public House in Bothell has decided to host a Spring Solstice Brewer’s Dinner next Tuesday, March 21st.
This special dinner will be comprised of 4 distinct courses, plus a dessert course and each course, including dessert, will be paired with a different Beardslee beer. Guests will also have the opportunity to purchase the limited bottling of their Barleywine 2-packs at a discounted price.
Drew Cluley & Paige Zahnle
Here is some more information about this special dinner from Beardslee Public House:
Spring Solstice Brewer’s Dinner
Wed. March 21 at 6:00 pm
Beardslee Public House
19116 Beardslee Blvd #201 – BothellJoin brewers Drew Cluley and Paige Zahnle for delicious beer, good company and, of course, excellent cuisine.
First Course:
2017 Old Growth Barley Wine paired with Charcuterie, Cheese, and Cherries
Chef Jed’s house cured Copa! Delice D’ Bourgogne cheese, and a house-made sour cherry compoteSecond Course:
Widow Maker Belgian Wit paired with Crisp Green Salad with Celery, Scallions, Tangelo, and Candied Almonds with a Sweet-n-Sour VinaigretteThird Course:
Stump Grinder Pale Ale paired with Oven Roasted Pacific Yearling Oysters with House Cured Bacon and Smoked Gouda SauceFourth Course:
Greenleaf IPA paired with Oven Roasted Pork loin Chop served with Sautéed Onions and Bell Peppers, in a Chipotle sauce and topped with ChimichurriDessert Course:
Vintage o.g. 2016 Eagle Rare Bourbon BBL Aged Barley Wine paired with Vanilla Bean Crème BruleeGuests will have the opportunity to purchase the limited bottling of barley wine 2 packs at a discounted price.
Cost: $60.00 – tax and gratuity not included. To make a reservation call Michelle Camp at (425) 286-1408.
That sounds like a great menu and a delicious way to welcome the return of Spring to the Northwest. Call Beardslee Public House to make your reservation today (number above).
Drink responsibly and stay safe out there.
