By Lori Fredrich Senior Writer Published Jan 09, 2020 at 2:30 PM

If the idea of starting off 2020 with an evening of delicious food paired with a selection of rare beer gets you excited, the upcoming beer dinner at Fauntleroy, 316 N. Milwaukee St., should make it onto your calendar.

On Tuesday, Jan. 14, beginning at 6 p.m., Fauntleroy Chef Blair Herridge will treat guests to five inspired courses expertly paired with some truly amazing beer from Kalamazoo’s Bell’s Brewing Co. It’s truly a night for beer lovers, who will be able to sample a number of brews which would never otherwise make it to the State of Wisconsin.

Curious? Just check out the menu planned for the evening.

Menu

  1. Chicory salad with Meyer lemon vinaigrette and fried goat cheese curd
    Pairing: Two Hearted Ale, Bell’s classic American-style IPA
  2. Foie mousse wiith parsnip pound cake, currants and parsnip crisp
    Pairing: Le Batteur Ale, a sour golden farmhouse ale
  3. Smoked trout with potato and onion pelmini, dill and creme fraiche
    Pairing: HopSlam Ale, a double pale ale brewed with honey
  4. Pork cheek with cocoa nibs, blood orange smoked fingerling potatoes
    Pairing: To a Locomotive in Winter, a smoked porter; the fourth in Bell’s Leaves of Grass series
  5. "SnoBall" with coconut, run and vanilla
    Pairing: Blackbeard’s Bear Hug, an imperial stout aged in rum barrels with vanilla, cinnamon and coconut 

Tickets for the dinner are $75 per person and include five courses and beer pairings, plus a beer-filled reception and farewell pours following dinner. Purchase them here.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.