Brew Ho Ho ‘Holiday Ale’ Festival
Brew Ho Ho kick starts the holiday season into full gear which means plenty rare beer offerings, food trucks and more. Guests will have the opportunity to sample holiday inspired ales like. . .
|
BREWERY
|
BEER
|
DESCRIPTION
|
| Artifex & Chapman |
Yippee Ki Yay!
|
Imperial Red IPA ‘Ho HoCollaboration’
|
| Fifty Fifty Brewing |
Eclipse w/ Vanilla
|
Bourbon Barrel Aged Stout w/ Vanilla
|
| Fifty Fifty Brewing |
Eclipse w/ Coffee
|
Bourbon Barrel Aged Stout w/ Coffee
|
| Modern Times |
Devil’s Teeth Variant
|
Bourbon Barrel Aged Stout w/ Orange Zest, Hazelnut & Cocoa Nibs
|
| Unsung Brewing |
TBA
|
TBA |
| Valiant Brewing |
BBA Chernyy Medved
|
Bourbon Barrel Aged Smoked Stout w/ Cherry & Vanilla
|
| Phantom Carriage |
Dolores
|
Dolores w/Peppermint |
| Stereo Brewing |
Cranberry Kolsch
|
Crisp Kolsch w/ Cranberry
|
For tickets visit event site visit http://www.ocbrewhoho.com
Festivus Beer Pairing Dinnner with Barley Forge Brewing x The Culinary Underground
“Join us for an exclusive night filled with six seasonal dishes & six curated beer pairings. Grab your closest friends, throw on an ugly Christmas sweater and partake in this holiday inspired feast.”
WHEN: DECEMBER 14TH @ 6:30pm to 9:30pm
WHERE: 2957 Randolph Ave
Costa Mesa, California
TICKETS: http://ow.ly/xXPB306NqAt
– MENU –
1st Course – Amuse Bouche Cheese Plate
Cowgirl Creamery Mt. Tam Sphere. Apple Snow. Cranberry Compote. Smoked Chestnuts
Pairing – Don Perfecto Horchata-Style Wit
2nd Course – Chino Farms Winter Salad
Two Louder DIPA Vin. Kohlrabi. Beets. Shaved Fennel. Caprichio de Cabra. Pomegranate
Pairing – Grandpa Tractor Dortmunder Export Lager
3rd Course – Too Many Tamales: Grandma Lupe’s Recipe
Delicata Squash Tamale. Epazote. Shaved Queso Panela . Tamarindo Mousse
Pairing – Two Louder TIPA
4th Course – Intermezzo
Jicima Sorbet. Sweet Potato Gelee. Sorrel. Anjou Pear.
Pairing – Nom Nom Mango Hefeweizen
5th Course – Communal Christmas Table = Family Matters
Mary’s Organic Cornish Game Hen. Winter Root Vegetables. Roasted Parsnip Puree. BBA Fugue State Demi Glace.
Pairing – El Técnico Amber Ale with Agave Extract
6th Course – In the land of Sugar Plums + Frosted Dreams
Panettone Italian Bread Pudding. Eggnog Ice Cream. Gingerbread Crumb. Peppermint Chantilly.
Pairing – High West BBA Fugue State Russian Imperial Stout
Digestif – Vanilla Pecan Maple Amber Ale
Stumptown ‘Sleigh Ride’ Coffee Infused Chocolate Bark
Hazelnuts. Caramel. Black Mission Figs
Ingredients Sourced from Local Artisans At:
Presented By – Greg Nylen, Mary Ann Frericks, Kevin Buckley + Sean O’Shea
Culinary Team – Chef Andrea Machuca, Sous Chef Jonathan Gomez + Pastry Chef Stephanie Snee
Check out ‘American Food Tales’ inspiring video featuring The Culinary Underground
http://www.americanfoodtales.com/portfolio/
https://www.youtube.com/watch?v=oqR_sJLREOE&feature=youtu.be
Christmas Eve Punch Bowl Brunch at El Mercado in DTSA
Do you have plans for Christmas Eve morning yet!? El Mercado has got you covered! On December 24, Chef Daniel Godinez and Chef Nate Overstreet will be preparing a traditional “Comida de Centro” style brunch to indulge, enjoy and celebrate with your loved ones before Christmas Eve festivities. Mixologist Cesar Cerrudo will be featuring a holiday punch bowl to accompany the Christmas Eve brunch.
For more information visit at mercadomodern.com
