Chef’s Table with Finch’s Beer Co.

Chefs-Table-Harrisburg-PA

We’re very excited to announce that our next Chef’s Table will be with Finch’s Beer Company on Saturday, October 4th, 2014! Co-hosted by our Executive Chef Kurt Wewer and Sara Bozich (of SaraBozich.com, PennLive.com, & Finch’s Beer Co.), this event is a must-attend for food lovers and hop heads alike.

The menu will feature four from-scratch courses paired perfectly with four craft brews from Finch’s, along with course-by-course explanations from Sara and our Executive Chef Kurt Wewer.

Tickets to the event are all-inclusive and are $50 per person. For the full menu, scroll below:

COURSE1

Pan Seared Sea Scallop, Mint-Lime Bubbles, English Peas and Shoots, Tobiko Roe, Sesame

Paired With: Finch’s Beer Co. Wet Hot American Wheat

course2

Lime and Lavender Infused Smoked Duck Breast Carpaccio, Shaved Pear, Hemp Seed and Orange Emulsion, Arugula, Chef’s Garden Flowers

Paired With: Finch’s Beer Co. Fascist Pig

course3

Kobe Beef and Foie Gras Haute Dog. Topped with Pickled Green Tomato Relish, Celery Leaf/Parsley/Celery Seed Salad, Whole Grain IPA Mustard On a House Made Citra Hop and Amaranth Seed Roll

Paired With: Finch’s Beer Co. Bourbon Barrel Aged Secret Stache Stout

course4

Coriander and Fresno Chili Braised Pork Ribs, Carrot and Maple Bulgur Wheat,Beet and Parsnip Puree, Yuzu Emulsion

Paired With: Finch’s Beer Co. Chimera Double IPA

Tickets to this event are extremely limited and will go quickly, so make sure to complete the form below to hold your spot. Tickets to the event are all-inclusive and are $50 per person. 

Make Your Reservations Today

Ticket sales are closed! If you have any questions, please feel free to call us at 717-774-5435 or contact our General Manager Drew Miller (dmiller@metalaye.com) and we will be in touch with you to confirm your reservation as soon as possible.

finchAbout Finch’s Beer Co. | Website

“Finch’s Beer Co. is in the business of brewing great, craft beers locally in Chicago, Illinois. We use the best ingredients and take special care to make sure every batch is the best we can brew.”