TICKETS ON SALE AT 5:00PM APRIL 6. Only 50 seats available, reserve yours before they're gone!
ABOUT THE CHEF
Dallas Miller is driving Richmond's local and organic food scene forward as the Executive Chef of The Daily Kitchen and Bar. His dishes highlight local and responsibly sourced ingredients, integrating exciting twists into familiar cuisines.
Cedar Pointe Oyster on the Half Shell w. a Sour Apple Mignonette, Paired with Daffodil Daydream White IPA
Strawberry Three Ways, Chesapeake Blue Crab, Roasted Peanuts, Corn, Scallion, Water Cress, Sorrel, and Honey Gastrique, Paired with Patersbier Belgian Blonde
Peanut Soup w. Edwards Country Ham and Sorrel, Paired with Kentucky Common Cream Ale, Made Specifically for Event
Sous Vide Halibut w. a Peanut Crust, Granny Smith Apple Soubise, and Brulee'd Melon. Served w. Arugula Salad w. Butter and Apple Cider Vinegrette, Paired with Barrel Aged Sour Red Ale, Also Available in 750mL Bottles
Sweet Corn Spoon Bread w. Blackberry Crème Chantilly and Candied Pecan, Paired with Imperial Peated Porter
BEER COLLABORATION MADE FOR THE EVENT
Kentucky Common Ale
In the theme of historic ingredients, our brewer Gabe has recreated a beer style indegenous to the American South. Popular from the 1850's until Prohibition in Kentucky, this beer is made similar to a cream ale in that it is light in alcohol and uses a simple grist of barley malt and corn with a clean fermentation, and just a touch of black and crystal wheat malt for color and light molasses flavor.
Seating is determined beforehand. If you would like to request to be seated next to another group of guests, please email us at: firstname.lastname@example.org
Doors open for before-dinner drinks at 6:30. Seating for the dinner will begin at 7:00.
Gratuity for our staff is not included in the ticket cost. Tabs can be opened prior to seating for additional drinks. Crowlers and 750mL limited release bottles will be available for purchase.
PHOTO CREDIT: Daniel Sangjib Min, Richmond Times-Dispatch