If you have ever been to a Down The Road beer dinner, you know the pleasure of a well-chosen course - tart sours and juicy burgers, complex IPAs and hot curries and, of course, rich stouts and dark chocolate. Nothing is better than a well-paired nosh, and we honestly can’t get enough of them (check our events calendar - the proof is in the pudding). But this got us thinking, what happens if we go deeper on this concept? The Brew Chef Project puts our monthly featured chef behind our brewhouse control panel to craft their own custom beer. The chef’s beer will take center stage alongside a selection of DTR classics as each beer is paired with a unique, catered course for our esteemed guests.
Chef Derek Barragan from The Gallery at W Hotel will be joining us on April 24th with a creative and mouth-watering menu that will surprise and delight your palate. Chef Derek, along with food and beverage manager Maurice Rodriguez, teamed up with Down The Road head brewer Donovan Bailey to create a Triple IPA that will be paired with the final dish of the night. Those lucky enough to have secured tickets will enjoy that and three other courses paired with a diverse lineup of our beers. Guests are encouraged to vote on their favorite dish combination; the winning course will be announced at the end of the night.
Down The Road has booked a different chef for every last Tuesday for the rest of the year. The list is filled with all sorts of folk, from James Beard recipients to lifetime restaurant veterans to upstart visionaries with dreams of greatness. We want to provide an arena to showcase the many culinary gems that have sprouted across the state, and we invite all of you to join us for what promises to be a celebration of flavor like no other. Check our list of upcoming Brew Chefs for a taste of things to come.