Second Remy Night added

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

Wednesday dinner added after immediate sell-out

 

WHAT:

Join chef-founder of Lillie’s Q, Charlie McKenna, with chefs Tom Hope (culinary director, Manzella Restaurant Group​), Manny Gonzalez (TAPS Fish House & Brewery, Brea), Cory Rapp (The Catch), and Kody Havener (Lillie’s Q​), on their collaboration of a six course dinner featuring beers from TAPS and two rare offerings, Remy’s Pappy by TAPS and Goose Island Bourbon County Stout from Chicago.

 

WHEN:

Wednesday, October 21, 2015, 6:30 PM

SOLD OUT:  Thursday, October 22, 2015 6:30 PMTaps

 

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

 

2^nd 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

 

3^rd 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

 

4^th 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

 

5^th Course

Goose 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

 

6^th Course

Remy’s Pappy

Sticky Toffee Pudding

Fig Caramel, Abuelita Chocolate Mousse, Cocoa Nibs

Chef Tom Hope – Culinary Director, Manzella Restaurant Group

www.lilliesq.com