Stella Public House will host a four-course beer pairing dinner that will showcase selections from Austin's Uncle Billy's Brewing. The event will feature a unique menu and pairing for each course created by Stella Public House executive chef Roland Aguirre.
The menu will include:
- Course One: The Green Room IPA paired with Sourdough Panzanella | persimmon, cucumber, melon, feta, IPA dressing
- Course Two: Barton Springs Pale Ale paired with Lightly smoked Pulled Pork Egg Rolls | onions, peppers
- Course Three: Berdoll Brown Ale paired with White Pizza | Wagyu, cheddar cheese, jalapeño, Berdoll Brown BBQ sauce
- Course Four: Clusterf*ck IPA paired with Almond Dacquoise | apricot compote, Yaupon tea custard, sautéed pear
Stella Public House will host a four-course beer pairing dinner that will showcase selections from Austin's Uncle Billy's Brewing. The event will feature a unique menu and pairing for each course created by Stella Public House executive chef Roland Aguirre.
The menu will include:
- Course One: The Green Room IPA paired with Sourdough Panzanella | persimmon, cucumber, melon, feta, IPA dressing
- Course Two: Barton Springs Pale Ale paired with Lightly smoked Pulled Pork Egg Rolls | onions, peppers
- Course Three: Berdoll Brown Ale paired with White Pizza | Wagyu, cheddar cheese, jalapeño, Berdoll Brown BBQ sauce
- Course Four: Clusterf*ck IPA paired with Almond Dacquoise | apricot compote, Yaupon tea custard, sautéed pear
Stella Public House will host a four-course beer pairing dinner that will showcase selections from Austin's Uncle Billy's Brewing. The event will feature a unique menu and pairing for each course created by Stella Public House executive chef Roland Aguirre.
The menu will include:
- Course One: The Green Room IPA paired with Sourdough Panzanella | persimmon, cucumber, melon, feta, IPA dressing
- Course Two: Barton Springs Pale Ale paired with Lightly smoked Pulled Pork Egg Rolls | onions, peppers
- Course Three: Berdoll Brown Ale paired with White Pizza | Wagyu, cheddar cheese, jalapeño, Berdoll Brown BBQ sauce
- Course Four: Clusterf*ck IPA paired with Almond Dacquoise | apricot compote, Yaupon tea custard, sautéed pear
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