Dunedin Smokehouse Sets Collaboration Beer Dinner Menu for Tampa Bay Beer Week
The Dunedin Smokehouse announces its full collaboration beer dinner menu for Wednesday, March 6. The event highlights local brews during Tampa Bay Beer Week, a regional celebration of craft brews.
A menu to please any craft beer aficionado in Dunedin for Tampa Bay Beer Week is now set.
And all of Dunedin's favorite craft breweries are in it, with a special collaboration between them planned for the final course, said Melissa DePaul, general manager of host venue Dunedin Smokehouse.
Dunedin Brewery, 7venth Sun Brewing Company and Cigar City Brewing in Tampa highlight at least one course on the menu for Dunedin Smokehouse's Collaborative Beer Dinner, an event planned for Wednesday, March 6, in conjunction with Tampa Bay Beer Week, a weeklong festival that celebrates the area as a worldwide craft beer destination.
Each of the five courses pairs a Dunedin Smokehouse gourmet special with a featured craft beer.
The three craft beer moguls come together on the final pairing to unveil a collaboration brew, "Sub Tropical Farm Ale," for the fifth course.
The beer dinner event begins at 7 p.m. with a family-style crawfish reception.
The cost is $65.
Reservations are suggested. Call 727-736-2BBQ, for more information.
Tampa Bay Beer Week events are planned in Dunedin and throughout the Tampa Bay area between March 2 and 10.
Full Collaboration Beer Dinner Menu
Reception: Florida Cracker Cans (Cigar City) with family-style crawfish
First Course: Dunedin Brewery Scotch IPA with Hickory Smoked Pork Belly Corn Dog with spicy creole mustard sauce and pickled peppers
Second Course: 7venth Sun Mangrove Double IPA with Lobster Chive Perogies with caramelized onions, tiny tomatoes, homemade kielbasa in a brown butter pan sauce
Third Course: Cigar City Guana Bana with Korean-style Barbecue Wagyu Beef Short Ribs with a Asian pear ginger sauce, spicy cucumber kimchi and grilled purple sweet potatoes
Fourth Course: 7venth Sun Chelsea Grin Porter with Jamaican Curried Goat with fried okra, gungo beans, Callaloo greens and rice
Fifth Course: Sub Tropical Farm Ale (Collaboration Beer) with aged Gouda cheese gougeres with honey crisp apple puree, parma ham and pineapple sage
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