3rd Annual Brewer's Tasting Dinner at Oregon Garden Brewfest

Last night, The Oregon Garden Brewfest hosted its 3rd Annual Brewer’s Tasting Dinner. The festival organizers kindly invited me to attend the dinner and stay overnight at The Oregon Garden Resort, at their expense. 

This year’s dinner consisted of six courses prepared by Executive Chef Michael Spragg and his team. Each course was paired with a different beer.  I actually “live tweeted” each of the courses as they were presented to us. Here’s a visual recap of the dinner:

I enjoyed each of the courses, and most of the pairings worked quite well together. If you’ve never attended a beer dinner, I highly recommend them. They're a fun way to explore different and unusual combinations of beer and food! Here's my recap from the 2012 Brewer's Tasting Dinner.

The brewfest officially kicks off at noon today and I’ll be there. Click for festival details and the taplist!  

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Golden Valley Brewery, McMinnville, OR | Pinot Noir Barrel Aged Geistbock
Served with: Hazelnut crusted goat cheese fritters garnished with micro greens and a lemon tarragon vinaigrette

Rusty Truck Brewing, Lincoln City, OR | Simcoe CDA
Served with: Smoked sausage potato cake topped with a garlic & stone ground mustard aioli

BridgePort Brewing Co, Portland, OR | Mettle & Mash Ginger Hibiscus Saison
Served with: Red baby dandelion leaves tossed with boursin cheese, shave pickled red onion, candied walnuts and dressed with a ginger/sesame vinaigrette

Salem Ale Works, Salem, OR | Juniperus IPA
Served with: Linguini pasta tossed with sautéed garlic, shallots, laurel and juniper berries and shrimp in a white wine butter sauce

Cascade Brewing, Portland, OR | Honey Ginger Lime
Served with: Pork confit inside half an artichoke topped with honey, ginger sake sauce

Stone Brewing Co, Escondido, CA | Stone 2014 Old Guardian Barley Wine
Served with: Chocolate turtle torte with hazelnut and sea salt crust

Michael Spragg, Executive Chef

The 3rd annual Brewer’s Tasting Dinner is a six-course meal, with each course featuring a small-plate paired with a unique beer from one of six chosen breweries. Michael Spragg, Executive Chef at the Oregon Garden Resort, designed the menu.

Michael was born in Exeter, England and grew up on the Isle of Wight. He graduated at age 18 with a hospitality management degree from the School of Food and Wine on the Isle of Wight. He went on to work at the Island Sailing Club in England, a private members-only yacht club; and at the Willamette Valley Grill in Salem. His passion is cooking seafood, believing you can do absolutely anything with seafood. His cooking style is strongly influenced by the Northwest.

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