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Chama River offers Halloween beer dinner, costume party

Startle your senses with some frightening foods paired with some witchy brews that are sure to delight the palate.

Chama River Brewing Co. has conjured up a Halloween beer dinner and costume party that combines five spooky-themed courses with some house beers and specialty beers. The courses were not only designed to look intriguing with a Halloween theme in mind, but also to taste amazing. This is the first time head brewer Andrew Krosche and head chef Steven Fernandez have combined their expertise on a beer dinner.

Chama River Brewing Co. chef Steven Fernandez sits next to one of his culinary creations offered at the restaurant. (Courtesy of Chef Steven Fernandez)

Chama River Brewing Co. chef Steven Fernandez sits next to one of his culinary creations offered at the restaurant. (Courtesy of Chef Steven Fernandez)

“Basically, I started writing the menu and then got with Andrew and we both started sampling beers,” Fernandez said. “With his knowledge, he was able to pair his beers with my menu, perfectly.”

Guests will be welcomed with Spider Bites, which are deep-fried, cheesy hash browns, according to the menu.

“You’re going to have some spider webs going on and the hash browns inside the spider webs,” Fernandez said. “It’s going to look cool for when the guests first arrive.”

The creepy concoction will be paired with Festbier.

“The Festbier is our rendition of a Märzen or Oktoberfest, that has now been lagering for almost two months,” Krosche said. “Fantastically clean, it has a bold malt character to it. (It’s) a really well-balanced beer. I’m enjoying it quite a bit.”

Next is the Haunted Elote Soup, made from roasted sweet corn with a ghost Parmesan crisp, cojita cheese and chile dust, according to the menu. It will be complemented with Copper John Pale Ale. The dinner continues with Dead Eye of the Sea, which features a seared diver scallop, golden beets, cherry glaze and black sea salt. It will be accompanied by Chinook-alope Ale, which Krosche is most proud of on the menu.

“It was my first wet-hopped IPA, and the result was fantastic,” he explained. “There’s going to be a lot of green mango, dandelions. Those are the two dominating flavors. It’s a single-hop IPA. Where it is one-dimensional, it’s also complex. It’s almost an oxymoron.”

The Tombstone Salad is next in line and consists of spring mix, fried goat cheese and tombstone acorn squash, drizzled with cranberry vinaigrette. It will be paired with Class VI Golden Lager, which won gold at the 2014 Great American Beer Festival.

“We’re going to cut the acorn squash into tombstone shapes,” Fernandez said. “I think we’re going to make a little black soil with something and play around with it.”

The final entree is Severed Beef Bone, which is shredded beef short rib, empty severed bone, roasted calabacitas, queso fresco and a red chile demi. It will be served with Patch Pumpkin Ale.

The dessert, Tower of Terror, will end the experience. It will consist of a stacked brownie with vanilla bean ice cream, orange anglaise and banana-infused whipped cream. It will be enhanced with a hefeweizen that Krosche created specifically for the dish.

“I just tried it, and I was just thinking about the dessert, and I was like, oh, this is perfect,” Fernandez said. “It’s great.”

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