Chef Ken Romo and Director of Brewing Operations Andrew Bell have combined their creative brains to create our second ever Radiant Beer Dinner. A culinary expression of the finest craft liquids & solids, with all courses created to reflect a thoughtful gourmet "Surf & Turf" concept.

FIRST COURSE: Shrimp Ceviche paired with Blank Slate Witbier - raw shrimp cured in fresh lime juice, served in verde sauce garnished with blue corn tortilla chip, pickled red onions, and microgreens cilantro

SECOND COURSE: Garbanzo Bean Salad paired with Bright Light City IPA - a refreshing salad blending a base of garbanzo beans and avocado with cilantro, green onions, lime juice, feta cheese, salt, and microchives

THIRD COURSE: Mac & Cod paired with Bottle-Conditioned Sanctus Michael Archangelus Tripel - Saffron, cheddar, and gruyere mac and cheese finished with a golden-brown, deep-fried white cod battered in panko and fresh herbs, garnished with a cheese crisp & micro chives

FOURTH COURSE: Sous Vide Tri-Tip paired with Tmavé Lezák Czech-style Dark Lager - sous vide citrus-marinated tritip, finished on an open fire pit, placed over an herb-infused couscous, topped with a spicy chimichurri

FIFTH COURSE: Deconstructed Ho-Ho paired with TBD Barrel Aged Stout -light and fluffy chocolate cake, piped with vanilla frosting, covered in chocolate ganache.

This upcoming Beer Dinner Pairing costs $85 with tax & gratuity included. Dinner will begin sharply at 6:30 PM on Thursday, November 13th in the Radiant Great Room and will run for approximately two hours.