Thursday 22 May is the Virginia kickoff beer dinner for Clipper City Brewing Company's new organic line of beers -- Oxford Organics -- at Magnolias at the Mill, a beer-centric restaurant in a restored mill in Purcellville, VA. Weather permitting, the dinner will be the first ever held on the newly expanded patio of the restaurant, and will feature two fresh casks, including the new Oxford Organic Amber Ale.
6pm-7pm: A reception open to everyone (no dinner reservation required). Chris O'Brien, author of Fermenting Revolution: How to Drink Beer and Save the World, will be there to sign copies of his book, and brewers of Clipper City Brewing Company will be there to talk about the beers and the brewery. No charge except for the beers you drink.
7pm-9:30 pm: a Five-course beer dinner, pairing Chef Mark Marrocco's creations with five beers from Clipper City. The cost is $75 including tax and gratuity. Call 540.338.9800 to make reservations.
Local Organic Asparagus Salad, mixed field greens, candied pecans, warmed goat cheese, and tarragon-mustard dressing.
Paired with cask of Oxford Organic Amber Ale, served by gravity pour.
Belgian-style steamed mussels, saffron-fennel sauce, chorizo sausage with Belgian-style frites and dipping sauces.
Paired with draft Red Sky at Night Saison.
Skewers of grilled spiced shrimp, scallops, & pineapple, served with pineapple-ginger couscous and red curry sauce.
Paired with cask of loose Cannon Hop3 Ale, served by handpump.
Hickory-smoked pork spare ribs, served with Hooks Blue Cheese & Red Bliss potato salad.
Paired with draft Peg Leg Imperial Stout.
Bananas Foster with house-made vanilla-bean vanilla ice cream.
Paired with Hang Ten Dopple Weizen Bock (2007 vintage).
[UPDATE: Photos from dinner.]