We started our evening at the Tasty Weasel, the taproom of the brewery in Longmont. With beer in hand we piled into Da Blues Bus, that drove us to the Hops and Heifers farm.
The ride took west towards the foothills, 15 minutes later we where at the farm. We met with Geoff Hess who gave us the history of the farm. It was bought by Dale Katechis eight years ago who was interested in an efficient sustainable agriculture. Hess is the manager of the farm. Besides the home of the Katechis on the farm, they grow 8 different strains of hops for the brewery and they have a small herd of black angus cattle.
The dinner was cooked entirely in the Oskar Blues Bonewagon, a food truck or smokateria on wheels.
We all gathered by the Bonewagon before heading to the patio seating. Here's a photo of our friends Max and Dave Chichura, head brewer for Oskar Blues Brewery.
This was a sold out event, we made sure to sit with our friends, Max, Mitch, and Barbara.
The first course was Marrakesh style with sesame serrano grilled chicken but we shared pickled cucumbers and red onions, roasted red pepper salad, leek fondue, and flat bread paired with Deviant Dales.
Second course, En Papillote, monkfish, mussels, shrimp, clams, cheery tomatoes, garlic, chives, and green olives wrapped in parchment paper. We shared country ham, sweet peas, and risotto, which was paired with Pin-up Pale. The Can Can Girls Beer Club brewed the Pin-up Ale.
Third course was Petite Hops & Heifers Filet wirh tarragon beernaise, shared sweet potato and gorgonzola grits, with grilled asparagus on the side. Dales Pale Ale was paired with this course.
Fourth on the menu was Saint Marcellin Chees with sweet onion jam and fig. This course was paired with Gubna.
The picture quality wasn't good when using an iPhone camera.
The dessert course was Luscious, with creme de banana paired with G'Night. The creme de banana was served in a small beer can.
The Hops and Heifer Farm beer dinner was such a fun and tasty experience that I can't wait for the next one.
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