stonebrewingco:
The table is set for our first Beer & Desserts pairing
stonebrewingco:
Pastry Chef Andrew Higgins prepares the Maracaibo Panforte di Siena
stonebrewingco:
Maracaibo Panforte di Siena: Blueberry Honey Cake with Drunken Morello Cherry au Jus
stonebrewingco:
The truly adventurous didn't shy away from the rose petals
stonebrewingco:
Lends a whole new meaning to "vertical epic"
stonebrewingco:
Pastel de Xocoatl: Chocolate Cuaresmeno Chile Cake with Caramelized Bananas & Caramel Gelato
stonebrewingco:
Brown Butter Financier with Crows Pass Berries & Calvados Creme Anglaise
stonebrewingco:
Citrus Trio: Blood Orange Sorbet, Lemon Tart, & Minted Citrus Salad
stonebrewingco:
Executive Sous Chef Tausha Lopez preps the pineapples
stonebrewingco:
Lebkuchen with Grilled Pineapple & Cinnamon Gelato
stonebrewingco:
Pa-pao-fan: Eight Treasure Rice Pudding with Black Sesame Dantele de Flanders
stonebrewingco:
Pa-pao-fan looking beautiful in the kitchen
stonebrewingco:
The beers matched up wonderfully with the desserts
stonebrewingco:
Dr. Bill joins the 50+ people in attendence
stonebrewingco:
Pastry Chef Andrew Higgins & Executive Chef Alex Carballo