RIVERHORSE ON MAIN SET TO MAKE FATHER'S DAY TRULY EPIC
PARK CITY, Utah (May 29, 2013) - In the spirit of honoring fathers and celebrating fatherhood, paternal bonds and the influence of fathers in society, Riverhorse on Main invites families to make this year's Father's Day truly epic with a five-course dinner featuring specially paired, hand-crafted beers from Salt Lake City's EPIC Brewing on Sunday, June 16.
"I really wanted to create an evening with foods and flavors and an ambiance that I think fathers will really enjoy," said Riverhorse executive chef and co-owner Seth Adams. "And we really wanted to kick it up a notch by bringing in EPIC Brewing. Their hand-crafted beers are not only unique but also award-winning and helped inspire this special menu."
This reservation-only event kicks off at 6 p.m. with live music throughout the evening, and dinner begins with tasty crispy smoked quail pops served with grilled figs, wilted spinach and pancetta. This delectable starter is paired with EPIC's Spiral Jetty IPA: Seven different hops (with two in the dry hop) offer floral, citrus and resinous pine aromas and flavors typical of American hops. Ultra-premium Maris Otter malt balances the dominant hop profile and leaves a pleasant, cleansing bitterness on the finish.
Slip into the sea for the second course with delicious blue corn-crusted lobster dogs topped with old bay aioli, citrus butter and classic tartar sauce. EPIC has chosen its Hop Syndrome, which won the silver medal at the 2012 L.A. International Beer Competition as this course's pairing. German pilsner malt, American hops and American lager yeast give this beer a distinctly pleasing bitterness and hop aromas ranging from sweet tart to pine give this beer a clean, crisp finish.
Course No. 3 features "overnight" pork sliders with High West whiskey glaze, apple cole slaw, charred peppers, cheddar biscuits and EPIC's Sour Apple Saison to wash it down. Fresh apple juice in the boil and eight different spices, including ginger, cinnamon and cloves along with Saison yeast make for a lively and refreshingly dry fruit beer.
The dinner's main dish is North American Buffalo with duck fat potatoes, herb roasted bone marrow and a red wine reduction. EPIC's Imperial Red, 2011 bronze medal winner at the Australian International Beer Awards, was chosen to complement this dish perfectly. Complex malt richness balanced by complimentary pine and resinous hop aromas, this beer has a firm but not overwhelming bitterness and a wonderful dried fruit quality.
Finishing off this five-course masterpiece is bacon apple pie served with caramel ice cream and paired with EPIC's Smoked and Oaked, the 2012 silver medal winner at the L.A. International Beer Competition. A wonderfully unique beer made with cherry wood smoked malts, Belgian yeast, rare sugar and 100-percent aged in whiskey or bourbon casks.
Founded in 2008, EPIC Brewing is co-owned by David Cole and Peter Erickson. Along with brewmaster Kevin Crompton, the self-admitted beer geeks, foodies and epic adventure junkies share a passion for making and drinking fine ales and lagers. For more information, visit the web at www.epicbrewing.com