Beer Dinners by Radiant

Chef Ken Romo and Director of Brewing Operations Andrew Bell have combined their creative brains to create Radiant Beer Dinners: A culinary expression of the finest craft beer and & find dining.

Thank you to everyone who joined our first two experiences. Our next Radiant Beer Dinner will be on February 12th.

NOVEMBER 2025 MENU

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 microgreen 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 microgreen chives

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 & microgreen chives

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

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

  • Person holding a tray with food in an indoor setting
  • Plated dish on a checkered tablecloth
  • Person holding a taster of barrel-aged beer
  • Plated dish with greens on a checkered tablecloth
  • Group of people sitting at a table for Radiant Beer Dinner
  • Radiant Beer Dinner Item
  • Group of people dining together at a long table with drinks and food.
  • Director of Brewing Andrew Bell and Chef Ken at Radiant Beer Dinners
  • Person sitting at a table with a colorful dessert and drinks, smiling.