Reservations for this event are now closed.
Anti Temperance Society Members are welcome to join us for a Culinary Conclave on March 21st in the Speakeasy. Ale’s Kitchen will be working to prepare five courses of small bites perfectly paired with 4oz samples of new Straight to Ale brews. Don’t miss out! Doors will open at 4pm and the first course will be served at 5pm. This is an ATS members only event – Sign up for ATS membership to enjoy.
Please wear your mask when not seated at your table. Due to capacity restrictions, you may be seated with other ATS members outside of your party. If you have a preference of who you’d like to sit with, please send your request to email@example.com after you RSVP.
Course 1 – Tuna Seviche: orange and adobo-marinated tuna, mango, avocado with housemade flour tortilla chips
Paired with – Operation Lemon Drop, Double New England Style IPA, 8.3% ABV
Course 2 – Scotch Egg: with bacon, and dijon cream
Paired with – Elixer of the Picts, Scottish Heather Ale, 7.2% ABV
Course 3 – Chicken Potpie (deconstructed): chicken, onions peas, fingerlings, carrots, and red peppers in bechamel and puff pastry
Paired with – RiesenDunkel, Dunkelweizenbock, 9% ABV
Course 4 – Pan-seared scallop: on a bed of kale, with goat cheese, and warm lardon vinaigrette
Paired with – Red Absinthe: flavored with the “Holy Trinity” that consists of sweet fennel, green anise, and grand wormwood. Once distilled it is then macerated with hibiscus petals to add flavor, aroma, and is what gives Absinthe Rouge its red color.
Course 5 – Mexican Chocolate Cake: a la mode with coffee stout sauce
Paired with – Porchatta: Cinnamon and Vanilla Infused Porter, 9% ABV