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Greg Hall began his brewing career in 1988, as assistant brewer at Goose Island. In 1989, Greg began an aggressive independent study of brewing techniques – touring craft breweries throughout the U.S. and traveling to Europe to study Old World methods. Hall made over a dozen trips to Europe – visiting the best breweries in England, Belgium, Germany, and the Czech Republic. By the time the company’s bottling operation began in 1995, Greg Hall had become brewmaster of Goose Island.
Winning gold medals at both the Great American Beer Festival and the World Beer Cup, Hall’s beers have been met with acclaim by craft beer fanatics worldwide. Paired with Chef Rafael Lopez’s culinary prowess, each course will surely delight food and beer enthusiasts alike. The four-course tasting menu consists of:
Pear Gelee & Watercress / Pere Jacques
Asian pears poached in Pere Jacques then formed into gelee squares with a watercress salad tossed with orange segments, and a walnut vinaigrette.
BBQ roasted Duck / Nightstalker
Roasted BBq duck leg served with tempura fried long beans, with a wasabi mayo.
Cabra / Pepe Nero
Pan seared goat meat over stuffed black pepper- triple crème cheese in brioche crouton, and sautéed napa cabbage.
Matilda Split / Matilda
Caramelized bananas, Matilda orange ice cream, Baileys ice cream, Cherry ice cream. Dusted with pistachio dust.
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