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The decadent menu. Read it and weep...err...salivate.
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Maryland Soft Shell Crabs for the Soft Shell Crab Roll paired with Paulaner Salvator.
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Chef Jason preparing the New Zealand Blue Abalone paired with Van Hosenbrouk Brigand Ale.
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Poached New Zealand Blue Abalone in shells.
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Andy preparing the New Zealand Blue Abalone for the fourth course.
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The final product - New Zealand Blue Abalone with Bamboo Rice, Pickled Burdock, Crispy Lotus Root & Hearts of Fire.
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New Zealand Blue Abalone with Bamboo Rice, Pickled Burdock, Crispy Lotus Root & Hearts of Fire.
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The adoring crowd.
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Chef Alex rolling the Soft Shell Crab Roll with Miso-cured Carrots, Pickled Ginger, Bonito & Tonkatsu, paired with Paulaner Salvator.
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A refreshing, palate-cleansing intermezzo: Heirloom Melon Thai Spice Gaspaccio.
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The Beer & Sushi crew raising a toast!
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Chef Jason preparing the Octopus Sunomuno with Green Onions, Japanese Cucumber, Spicy Garlic & Ginger Sauce, paired with Stone IPA.
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Octopus Sunomuno with Green Onions, Japanese Cucumber, Spicy Garlic & Ginger Sauce, paired with Stone IPA.
stonebrewingco:
Octopus Sunomuno with Green Onions, Japanese Cucumber, Spicy Garlic & Ginger Sauce, paired with Stone IPA.
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A little bit of guest participation.
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Chef Jason preparing the Togarashi-Crusted Big Eye Tuna with Sea Beans, Ginger Oil, Blood Orange Juice & Soy Reduction.
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Togarashi-Crusted Big Eye Tuna with Sea Beans, Ginger Oil, Blood Orange Juice & Soy Reduction.