Berwyn Eatery, Brewer Team Up For One-Off Dinner event

BERWYN, PA – Three area favorites – a restaurant, a brewing company, and a distiller – are teaming up to offer a one-of-a-kind, one-time-only special dining event on the Main Line.

Nectar, La Cabra Brewing, and Dad's Hat PA Rye are giving diners in the Main Line area a unique three-course meal Thursday, Aug. 10.

Starting at 6:30 p.m., Thursday, Aug. 10, Nectar will host the special dining event it its 1091 Lancaster Ave., Berwyn location.

The reception will feature a variety of hors d’oeuvres including several standouts from Nectar menu, such as tempura oysters with seaweed salad; La Cabra's "Agile Panda" — a Dad's Hat PA Rye Whiskey Barrel-aged velvety oatmeal stout poured from firkin; and "The Joy Marshall" — a white IPA hopped with citra, centennial and Idaho 7 hops. Dad's Hat will serve a Sazerac featuring their Vermouth Finish Rye, and a Classic Nectar Manhattan, as well as neat pours of their Vermouth Barrel Finished Rye and their new Straight Rye.

During dinner, all Dad’s Hat Rye pours will be served neat. For the first course, beer and whiskey lovers will enjoy goat confit with scallion crepes, sweet corn & goat cheese puree, pickled avocado and shallots, which will be paired with La Cabra's “Bea Bea” — a tart and funky Saison, as well as Dad's Hat Classic Rye. The second course will featured braised pork belly with a seared Viking Village scallop with foie gras stuffed cabbage and peaches, which will be paired with LA Cabra’s "Clare" — a barrel-fermented saison which is lightly dosed with lychee, and Dad's Hat Port Finished Rye. The decadent dessert course includes a warm chocolate waffle with Yellow Springs Farm Black Diamond Goat Cheese Ice Cream with blueberries, which will be paired with La Cabra’s "Aleatory No. 2” — a Brun Nouveau, barrel-aged sour brown ale which contains a balance between heady barrel and oak aromatics with a complex malt body and crisp acidity from La Cabra’s house culture, as well as Dad's Hat's 100 proof Bottled in Bond whiskey.

"We’re so excited to work with Chef Patrick Feury and the team at Dad's Hat Rye, who all seem to share our passion for beer," La Cabra Brewer/Partner Dan Popernack, said. "In our planning meetings, it was incredible to see three very different craft-obsessed organizations bringing their skills and passion to the table, and we’re certain this will be a seriously memorable event."

La Cabra was recently named one of Philly's best establishments, as it won "Best Suburban Brewpub" in Philly Mag's Best of Philly 2017 contest.

"Patrick Feury has been a personal friend of mine for a number of years, and we're thrilled to be included in this collaboration," Dad's Hat co-founder John Cooper said. "His food is excellent, he's a master of his craft, and we know our product will pair beautifully with his delicious menu and beside La Cabra’s extraordinary beers."

Dad's Hat was a finalist in the James Beard Foundation Awards (the Oscars of the food world) for "Outstanding Wine, Beer, or Spirits Professional."

"The partners at La Cabra and Dad's Hat really stepped up for this event, and they both offer such incredible products with very distinctive flavors that taste phenomenal on the palate," Feury said. "We sat down together and conceived what we feel is the best seasonal food and drink pairings possible, and we're eager to showcase the ethereal pairings together. This is going to be one hell of a serious tasting!"

The one-time-only dinner event is $65 per person and reservations are strongly encouraged. Reserve your spot by calling (610) 725-9000.

Contributed Photo