Circle Beer Dinner

Join us for another epic multi-course beer pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food- Round Rock on Sunday, September 23, 6:30 PM.

This dinner will be inspired and paired with beers from Circle Brewing Company and will feature an expertly crafted and curated menu to highlight the Austin brewery’s best brews. Enjoy a sneak peek of new menu items that will be exclusive to our new Greenhouse Craft Food – Georgetown location!

Tickets: $76.95 ($60 plus tax +tip); Purchase tickets HERE.

MENU

Course One: Lady Bird IPA
Fried Shrimp Tacos | 50/50 tortilla, verde slaw, bacon pico, crema, jalapenos

Course Two: Beto Beer Hoppy Pale Ale
Trio of Stuffed Mushrooms | tortilla nest, ancho chile
San Antonio | chorizo-stuffed topped with ranchero sauce and queso fresco
Galveston | spinach-stuffed topped with fried oyster
Fredricksburg | smoked sausage and cheese-stuffed with peach jelly

Course Three: Envy Amber
Chicken Fried Duck | crispy Brussels sprouts, molasses caramelized pearl onions, Envy gastrique, serranos

Course Four: Whiskey Pig Imperial Porter
Smoked Brisket Enchilada | guajillo sauce, borracho bean puree, Mexican pickles

Course Five: Doppel Blur
Chocolate Banana Cream Cake | citrus candy

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Lost Draw (wine) vs. Altstadt (beer) Dinner

Join us for a truly epic multi-course beer AND wine pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food on Sunday, August 26, 6:30 PM.

This dinner will be inspired and paired with beers from Altstadt Brewery and wines from Lost Draw Cellars, both hailing from Fredericksburg, and will feature an expertly crafted and curated menu to highlight the brewery’s best brews and the winery’s best wines.

Tickets: $76.95 ($60 plus tax + tip); Purchase Tickets HERE.

MENU

Course One: Lost Draw Rosé
Grilled Endive | Rosé vinaigrette, citrus- thyme goat feta, marinated roasted tomatoes, honey-pickled shallot, Fredericksburg peaches, chile pecans

Course Two: Altstadt Märzen (Oktoberfest)
Korean Duck Fried Rice | bok choy-bacon-chile egg roll, Asian pear sesame sauce

Course Three: Altstadt Alt vs. Lost Draw Kindred (Red Blend)
Pan-seared Smoked Pork Tenderloin | pancetta, sage, red wine demi and Alt beurre blanc, malted cauliflower purée, red wine-poached chayote, beer-poached pearl onions

Course Four: Altstadt Lager
Lobster S.O.S. | grilled toast, lobster bisque, chive oil, brandy rouille

Course Five: Lost Draw Picpoul Blanc
Stuffed Beignet | lemon curd, strawberry-Thai basil compote

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Saint Arnold Beer Dinner

Sunday, July 22, 2018, 6:30 PM

Join us for another epic multi-course beer pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food on Sunday, July 22, 6:30 PM.

This dinner will be inspired and paired with beers from Saint Arnold Brewing and will feature an expertly crafted and curated menu to highlight the Houston brewery’s best brews.

Tickets: $76.95 ($60 plus tax + tip); Purchase tickets HERE.

MENU

Course One: Orange Show (American Blonde Ale)
Shrimp | cellophane noodle, honey-orange soy dressing, ginger candied sesame seeds, whipped avocado, chile

Course Two: Divine Reserve #18 (Russian Imperial Stout)
Beef Tenderloin Au Poivre | blueberry-chile compote, blue cheese, arugula, crispy red onion, smoked paprika-pecan oil

Course Three: Amber Ale

Farmer’s Cheese Plate | smoked marinated brussels sprouts, grilled heirloom carrots, watermelon, raw radish, pickled okra, malted apricot mustard, goat feta, pistachio goat roll

Course Four: Pub Crawl (Pale Ale)
Nashville Hot Quail Slider | baby iceberg, pickled carrots and jalapeno, tarragon buttermilk dressing

Course Five: Bishop’s Barrel #21 (Belgian Quadrupel Aged in Bourbon Barrels with Cherries)
Chocolate Fig Moon Pie | honey-bourbon mascarpone, tart cherry coulis, spiced rice puffs

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NXNW x PINTHOUSE Beer Dinner Throwdown

Join us for a friendly culinary battle between Greenhouse Craft Food chefs Rob Snow and Todd Engel featuring a 6-course dinner highlighting craft brews from NXNW Brewery + PINTHOUSE Pizza on Sunday, June 24, 6:30 PM.

Each chef will prepare three courses that will be expertly paired with award-winning brews from each craft brewery and guests will have a chance to vote for their favorite dishes at the end of the feast. The winner will be determined by the number of votes each chef receives. Who will be crowned Top Greenhouse Chef of 2018? Join us to find out!

Tickets: $76.95 ($60 plus tax + tip); Purchase HERE!

MENU
Course One: NXNW Northern Lights German-Style Helles
Shrimp & Peppers | grilled Gulf shrimp, shishito peppers, marinated grape tomatoes, shrimp chips, sweet habanero chile sauce, flowers
 
Course Two: PHP Blind Jake Porter
Duck and Mushroom Texas Country Pate | strawberry pico, jalapeno-pickled micro radish, red peppercorn-buttered brioche toast, lemon thyme creme
 
Course Three: NXNW Red Zeppelin Irish Red Ale
Pancetta-Beet Caprese | heirloom tomato, fresh mozzarella, local beets, smoked onion vinaigrette, crouton, baby greens
Course Four: PHP Joe’s Magical Pils
Juniper-Rosemary Cured Pork Belly | jalapeno-parsley puree, coriander ginger carrot, crisp leeks, rosemary pine nuts, pickled watermelon rind
Course Five: NXNW El Zoro Bourbon Barrel-aged Stout
Chicken Fried Smoked Brisket | sweet potatoes, whiskey-stout reduction, parsley pistou, brie-stuffed jalapen˜˜o
Course Six: PHP Electric Jellyfish IPA
Mango Semifreddo | toasted sponge, caramelized pineapple gastrique, strawberry vanilla bean reduction

 

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Independence Beer Dinner

Join us for another epic multi-course beer pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food on Sunday, May 20.

This dinner will be inspired and paired with beers from Independence Brewing Co. and will feature an expertly crafted and curated menu to highlight the Austin brewery’s best brews.

Tickets: $76.95 ($60 plus tax + tip); Purchase tickets HERE.

MENU

Chef’s Assorted Appetizers

Course One:  Cowboys from Helles (Helles Lager)
Crawfish-Lobster Toast | andouille, spinach salad, creole mustard vin, heirloom tomatoes

Course Two: Illustrated Man (Sour Ale)
Scallop Crudo | berries, shallot, lime, cracker, golden beets, micro greens

Course Three: Highboy (Double IPA)
Duck Confit Shortcake | cayenne butter sauce, arugula-spinach puree, rosemary candied pinon, DIPA apricot

Course Four: Austin Amber (American Amber)
Summer Thyme Shepherd’s Pie | amber braised lamb, cauliflower mint puree, sweet corn, peas, haricot verts

Course Five: End Credits (Walnut Brown Ale)
Double Chocolate Tort | Nutella cream, candied walnuts

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