Brewmaster Dinners

Fun Evenings with Icicle Brewing and J J Hills Fresh Grill

Brewmaster Dinners

Our last brew-master dinner was Friday February 1, 2013 (menu below).   Please check back again as we plan to have another next winter.

Join Icicle Brewing at J J Hills Fresh Grill dinner house for an evening to remember Friday, February 1, 2013 at 6pm.

This special dinner features the culinary works of chef Bill Monigold paired with brew-master Dean Priebe’s finest beers.

Savor braised chicken with wild rice served with Colchuck White Ale, venison osso bucco paired with Bootjack IPA, caramel vodka infused chocolate cake w/ rum chata mousse paired with Priebe Porter, and more taste adventures.

Please call 1.509.548.8000 between 4 pm and 9 pm to make reservations.

The price per person is just $59.00 for dinner or a package for two guests with a one night hotel stay including the brew-master dinner and breakfast buffet starts at just $249.00 + tax. For an overnight package call 1.800.961.0162.

Brew-master Dinner Menu

Starter

fresh ahi tuna
grilled and basted with thyme aioli
finished with a sherry cream and lobster reduction

paired with Lokal Lager
the beer will match the food by supplying light biscuit and malt flavors
with moderate body

Salad Course

roasted butternut squash
tossed with arugula, micro greens and goat cheese
infused with a light dressing of extra virgin olive oil and port wine

paired with Dirtyface Amber
the beer will match the squash with sweet and nutty flavors
complementing the tang and salt of the goat cheese

First Course

white ale braised chicken
succulent boneless chicken thighs braised with white ale and mirepoix
served with flavorful blend of wild rice and quinoa

paired with Colchuck White Ale
harmonizing with the chicken prepared in the same ale

Main Course

venison osso bucco
slow roasted venison shank flavored with rich tomato mushroom red wine stock
served with tarragon winter fingerlings

paired with Bootjack IPA
providing a contrasting hop flavor and character that cuts the richness of the venison

Dessert

carmel vodka infused chocolate cake with a light rum chata mousse
decadent chocolate cake kissed with a hint of carmel vodka
topped with fluffy mousse made with rum chata liquor and garnished with berry compote

paired with Priebe Porter
matching the chocolate and toffee flavors of the dessert