Udon noodle beef stir fry with Hitachino Nest Japanese Classic Ale aged in cedar casks.

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Homemade peach crisp with local peaches paired with Dogfish Head’s Festina Peche.

Linguine with shrimp in a saffron cream sauce paired with Sam Adams summer ale. The lemon peel in the beer goes well with the shrimp.

Homemade pumpkin roll paired with Sixpoint’s 103 IBU Resin. The beer’s bitterness brings out the sweetness of the cooked pumpkin and the cream cheese icing brings out the hoppy floral taste from the beer’s hops. I amended this idea from Bill Sysak’s recommended pairing suggestions from his double IPA talk from June 2013 at Stone.

Steamed Maine Lobster with lemon-herb butter, potatoes, and carrots covered with homemade carotene butter paired with a Victory Prima Pils that provided that refreshing pislner snap while still allowing the delicate lobster sweetness to come through.

Homemade spice smoked Jamaican jerk chicken, potatoes, and corn and jalapeno salsa paired with a Sam Adams little white rye beer to complement the spices in the chicken.

Pasta all’Amatriciana. Homamde tomato sauce made with 100% garden fresh homegrown ingredients and the Wood Fired Pizza Shop’s house cured pancetta paired with a lager.

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Homemade white peach and lavender fermented soda made with homegrown lavender.

Reading up on Jeff Sparrow’s “Wild Brews” and enjoying a 100% brettanomyces bruxellensis fermented Mikkeller beer.

Homemade salmon oshizushi and nigiri sushi with a sesame seed and caviar topping served with tsukimi soba noodle soup paired with Hitachino Nest’s sake cask matured XH beer.

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