Second Night Added for Epic BA Stout Beer Dinner

I once said that I would never give any love to an event that features an Anheuser Busch product. This is different as it also features TAPS Remy’s Pappy with an insane lineup of fall food prepared by five of OC’s best chefs. As the first night sold out in record speed, don’t snooze on calling in your reservation for the second night! (only $55++pp as well!)

taps-remys-pappy

FIVE CHEFS, SIX COURSES, TWO RARE BEERS IN ONE NIGHT AT LILLIE’S Q

Second dinner added after immediate sell-out

 WHAT:

Join chef-founder of Lillie’s Q, Charlie McKenna, with chefs Tom Hope, Manny Gonzalez, Cory Rapp, and Kody Havener on their collaboration of a six course dinner featuring beers from TAPS and two rare offerings,Remy’s Pappy by TAPS and Gross Island Bourbon County Stout from Chicago.

WHEN:

Wednesday, October 21, 2015, 6:30 PM (Thursday 10/22 is sold out)

WHERE:

  • Lillie’s Q
  • 240 S. Brea Blvd. Brea Downtown
  • Reservations—limited space; call only:  714.482.2001

DETAILS:  

$55 per person plus tax & gratuity

MENU:

Five Chefs Fall Beer Dinner

  • Amuse Bouche
  • Cream con Chili
  • Pimiento Cheese Tasting
  • Pimiento Hush Puppies, Pimiento Cheese Biscuit & Pimiento Cheese Pork Rind
  • Chef Charlie McKenna – Founder, Lillie’s Q
  • 2nd Course
  • “Oaked” Hog Tied Ale
  • Loch Etive Scottish Steelhead Crudo
  • Collards, Field Peas, Smoked Ham Hock & Benne Seed
  • Chef Charlie McKenna – Founder, Lillie’s Q
  •  3rd Course
  • Vanilla Pumpkin Ale on Nitro
  • Southern Lyonnaise Salad
  • Smoked Tasso Ham, Roasted Pumpkin Purée, Crispy Egg,
  • Fall Spiced Mustard Caviar, Creole Sherry Vinaigrette
  • Chef Cory Rapp – The Catch Restaurant
  •  4th Course
  • Phat Albert Imperial IPA – Double Dry Hopped
  • Southern Fried Quail
  • Tupelo Honey Glaze, Smoked Blue Cambozola Dandelion Slaw, Garden Pickled Vegetables
  • Chef Manny Gonzalez – TAPS Fish House & Brewery, Brea
  •  5th Course
  • Gross Island Bourbon County Stout
  • Peach Wood Smoked Pork Osso Buco
  • Roasted Butternut Squash Grits, Crisp Root Vegetables, Stout Reduction
  • Chef Kody Havener – Lillie’s Q, Brea
  •  6th Course
  • Remy’s Pappy
  • Sticky Toffee Pudding
  • Fig Caramel, Abuelita Chocolate Mousse, Cocoa Nibs
  • Chef Tom Hope – Culinary Director, Manzella Restaurant Group
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