Cultivate by Forbidden Root announced the return of its Beer Dinner on Thursday, March 14 at 6:30 p.m. featuring a five-course dinner menu curated by Chef Pete Beatty. Additional beer dinners will soon be announced as well as exploratory pairings with cheese and desserts with various flavor profiles throughout the season.
“Beer is the ultimate creative beverage, and it lends itself to innovation and forward-thinking,” said Robert Finkel, Rootmaster and Owner of Forbidden Root. “Our team at Forbidden Root explores creativity with every beer and dinner menu release, and with this upcoming beer dinner, we hope this gives patrons the opportunity to explore their palates and discover how versatile and inclusive beer can be.”
Cultivate’s Beer Dinner begins with a Shaved Foie Gras starter, complete with snow sweet apple, oak milk and cashews; followed by a BBQ Maitake Mushroom, with corn bread, B&B pickles, and pickled mustard seeds; Gnudi, drizzled with a brown butter, kale, pickled red onions and brown butter solids; Pork Belly, with delicata squash, apple cider, hushpuppy and endive; and topped off with a Purple Sweet Potato Pie, with a toasted meringue, coconut caramel and sweet potato chips. Each course will be complemented by an exclusive botanic beer.
Tickets run $70 per person, and can be purchased online by visiting forbiddenroot.com/cultivate. Patrons can make a reservation directly through OpenTable and a Cultivate representative will reach out with further instructions for the upcoming dinner.
Cultivate by Forbidden Root announced the return of its Beer Dinner on Thursday, March 14 at 6:30 p.m. featuring a five-course dinner menu curated by Chef Pete Beatty. Additional beer dinners will soon be announced as well as exploratory pairings with cheese and desserts with various flavor profiles throughout the season.
“Beer is the ultimate creative beverage, and it lends itself to innovation and forward-thinking,” said Robert Finkel, Rootmaster and Owner of Forbidden Root. “Our team at Forbidden Root explores creativity with every beer and dinner menu release, and with this upcoming beer dinner, we hope this gives patrons the opportunity to explore their palates and discover how versatile and inclusive beer can be.”
Cultivate’s Beer Dinner begins with a Shaved Foie Gras starter, complete with snow sweet apple, oak milk and cashews; followed by a BBQ Maitake Mushroom, with corn bread, B&B pickles, and pickled mustard seeds; Gnudi, drizzled with a brown butter, kale, pickled red onions and brown butter solids; Pork Belly, with delicata squash, apple cider, hushpuppy and endive; and topped off with a Purple Sweet Potato Pie, with a toasted meringue, coconut caramel and sweet potato chips. Each course will be complemented by an exclusive botanic beer.
Tickets run $70 per person, and can be purchased online by visiting forbiddenroot.com/cultivate. Patrons can make a reservation directly through OpenTable and a Cultivate representative will reach out with further instructions for the upcoming dinner.
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