Midnight Sun Brewery is joining forces with our own chef Jonny Howe for a carefully selected and paired dinner and talk. Join us in The Flying Machine on the shores of Lake Hood to hear from MSBC on the development of their core brand flavor as well as the latest creations and process in deciding new flavors.
First Course | Mixed Greens, Arugula, Spicy mixed nuts, Green Apple, Gorgonzola, and Burnt Lemon Vinaigrette
Second Course | Crispy Slow Roasted Pork Belly, Celery Root Puree, Crispy Slow Roasted Pork Belly, Celery Root Puree, Pickled Onions, on Mixed Greens
Third Course | Beer Braised Slow Roasted Lamb Shank, Roasted Garlic, Tomatoes, Smashed Potatoes, and Baby Carrots
Fourth Course | Blueberry Brie Cheesecake, Flaky Crust, Fresh Blueberries, Lemon and Maple, Baked into Brie Cheese, with White Chocolate Whipped Cream