Shawn Cirkiel, chef of Olive & June, prepared roasted leg of lamb withcaramelized whey, green garlic, peas, fennel, roasted strawberries, shavedcarrots, pastini, and basil.
John Bates, chef of Noble Pig, prepared barrel-smoked pork shoulder with springcarrots, spring onions, and malt vinagrette with Jester King brew
Photo by Liz Chapman
Jesse Griffiths of Dai Due Supper Club prepared antelope-wild boar terrine withmulberries, pickled loquats, and chile pequin mustard. The dish was served withReal Ale's Devil's Backbone beer.
Photo by Liz Chapman
Jesse Herman, owner of La Condesa, poses with Alexis Lanman.
Photo by Liz Chapman
Andrew Wiseheart of Contigo prepared brussels sproutcrowns with bribiche, shaved fennel, pepper oil, and bacon emulsion.The dish was served with Lone Star beer.
Photo by Liz Chapman
Lone Star beer was served with Andrew Wiseheart'sbrussels sprouts.
Photo by Liz Chapman
Jessica Maher's loquat meringue tart was the final dish of the dinner series.
Photo by Liz Chapman
James Holmes of Olivia and Lucy's Fried Chicken prepared a playful dish of"bunny, biscuits, and gravy."