Join us Thursday, April 26th at 6 PM for a beer dinner, hosted by The Farmhouse & St. John Malt Brothers! The menu is set with South American inspired cuisine and each dish is paired with brews from St. John Malt Brothers.
Bartenders will start the evening with a blackberry mojito, but then Chef Jorge will take the reigns for an amuse-bouche course of Leche de Tigre. Fish marinated in citrus, fried calamari, and a sweet potato mousse, make this a course you can’t skip out on. It’s the perfect entrance to an evening of unique tastes from plate to glass. The second course of the evening is a Quinoa and Octopus Salad served with a mixture of roasted corn and poblano pepper that rests on a bed of quinoa and topped with an aioli dressing. The third course is a modern twist on a classic, the Papa Rellena, a potato stuffed with Fair Oaks Farms’ filet mignon, with hard egg and a bell pepper crema. Next up is Arroz con Pollo, a dish full of comforting chicken, beer braised rice, cilantro, English peas, and carrots. The last entree for the night is an extravagant Jales de Mariscos with fried seafood, yucca, tartar sauce, aji aioli, and salsa criolla. To finish the evening, a chocolate cake dessert will be served, topped with Coconut Whip, Chocolate Sauce, and Fair Oaks Farms Vanilla Bean Ice Cream. Each dish is paired with a delicious beer from St. John Malt Brothers.
The Beer Dinner is $55 per person and space is limited. Call The Farmhouse today to reserve your spot, this isn’t an evening you want to miss!
The temperatures are dropping lower by the day, so keep yourself warm with this creamy soup, filled with smooth and spicy flavors!
1 pound Farmstead Bacon
1 small onion
1 large jalapeno
2 cloves garlic, minced
1 tablespoon thyme, chopped
1 bottle lager or pilsner
2 1/4 cup chicken broth
4 tablespoons butter
1/4 all-purpose flour
1 cup heavy cream
1/2 pound Fair Oaks Farms Cheddar 1 Year Cheese
4 ounces Fair Oaks Farms Smoked Gouda Cheese
garlic bread to serve
Cook the Farmstead Bacon until the fat is rendered and bacon is crisp. Remove bacon from pan, but use drippings to cook onion, jalapeno, garlic, and thyme, until soft. Add half the beef and cook until reduced by half, then the chicken broth until simmering.
In a small skillet, melt butter. Add flour and cook over medium heat, stirring until lightly browned. Whisk roux into soup mixture until incorporated and simmering. Cook until thickened.
Add heavy cream, Fair Oaks Farms cheeses, and remaining beer. Simmer, stirring occasionally, until thick and creamy. Add bacon, stir, then season with salt and pepper to taste. Add more broth if the soup is too thick, bit by bit.