Ham and biscuit sandwiches: angel-style biscuits made from Anson Mills fresh, native, stone ground, organic, whole grain, colonial style fine cloth-bolted pastry flour made from Red May wheat (these biscuits start out as a détrempe dough that gets sheeted in butter and folded into many layers for a light crisp delicious biscuit) with cheese, ham, and prosciutto slices smothered in fig preserve and sprinkled with homegrown microgreens served with a side of hollandaise sauce covered asparagus stalks all washed down with Dogfish Head ‘s Olde School Barleywine. Since this beer was fermented with dates and figs, these fig preserve sandwiches were a natural complimentary pairing that tied the whole meal together.

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Crepe Duxelles: a warm comforting mix of mushrooms, onions, cream, freshly grated Parmesan cheese, and Camembert cheese snugly sandwiched in between layers of homemade savory crepes garnished with homegrown chives and washed down with New Belgian’s Le Terroir. The meal paired beautifully with this dry-hopped sour as the Citra and Amarillo hops brought out fruity, floral notes from the spinach salad while the earthy toned from the three years the beer spent in wooden foeders complemented the naturally earthy mushroom duxelles.