Four Cheese and Sausage Lasagna: layers of homemade tomato sauce (made from homegrown tomatoes + herbs and home canned in the peak of summer (jar in center rear)), galbani whole milk mozzarella cheese, extra sharp provolone, Sorrento whole milk ricotta cheese, bertozzi parmigiano reggiano  and Johnsonville’s Italian sausage sandwiched in between #handmade 100% whole grain pasta noodles; with a side of antipasto made from home-pickled canned garden grown green beans (jar in upper rear left), lettuce, olives, and provolone cheese. Served with Birra Del Borgo ‘s Maledetta Belgian/British fusion ale. This Italian-made Belgian Pale Ale had a nice herbal flavor with a fairly strong floral hop burst that matched the fresh basil flavor well.

Mushroom & Onion Casserole stuffed Vol-au-Vent: What better way to celebrate George Washington ‘s 282nd birthday than with a meal in his honor? Inspired by Chef Walter Staib ‘s (of The City Tavern Philadelphia) take on Martha Washington’s recipe for mushroom and onion casserole (“To Dress A Dish of Mushrumps”) a homemade dish of butter, sweet onions, heavy cream, and spices combined, then stuffed in handmade Puff Pastry Vol Au Vents to be served just as Mrs. Washington would have had with stews and fricassees (see her recipe “To Make Puff Kids”). In keeping with the theme, this dish was served with none other than Yards Brewing ‘s Ales Of The Revolution series General Washington’s Tavern Porter, which was brewed with molasses.

Yes, White Tailed Deer can stand on their hind legs to reach leaves to eat in winter.

Personal-Sized Shepherd’s Pie: a filling of spiced ground beef, herbs, flour, onions, organic carrots, celery, and a splash of beer topped with a crust made from creamy mashed potatoes flavored with minced homegrown sage paired with Leffe Brun.

Pho Bo Beef and Noodle Soup: this Vietnamese pho soup starts with homemade pressure cooked beef broth made with both ground beef and beef bones flavored with charred onions, charred ginger, star anise pods, whole cloves, first pressing fish sauce, cinnamon sticks, black peppercorns, scallions, and allspice; with raw beef sliced paper thin and cooked slightly in the hot broth; with handmade fresh Rice Noodles prepared with Bobs Red Mill ‘s wholegrain Gluten Free Stone Ground brown rice flour (drying in the top right corner); garnished with lime slices, fresh basil leaves, sriracha sauce, bean sprouts, and hoisin sauce. Served with Sixpoint Brewery ‘s Hi Res (a big hoppy beer to multiply the hot taste) and Japan’s own Asahi Black Kuronama (a malty brew to help cool off the heat and balance the flavors).

Chicken and Slippery Dumplings: tender sliced chicken breast on top of a steaming bowl of homemade slippery dumplings swimming in chicken stock, celery, onions, carrots, salt, and freshly cracked black pepper with a side of home baked wholegrain bread; paired up with a Yuengling Beer’s Yuengling Lager. Truly a classic regional meal of winter comfort food.

ButternutSquash and Blue Cheese Ravioli: home cooked filling of roasted butternut squash, castello cheese ‘s castello blue cheese, basil salt, finely minced hickory smoked bacon, black pepper, and a drizzle of USDA organic grade A dark-amber maple syrup; all encased in homemade wholegrain pasta dough and coated with a browned butter and homegrown sage sauce; then garnished with garden fresh sage leaves, grated parmigiano-reggiano, and freshly cracked black pepper. This tasty dish was paired with Russian River Brewing ‘s Damnation. This Belgian-style Golden Ale had enough carbonation to cut through the rich butter sauce, while the beer held up to the Blue Cheese and black pepper flavorings.

Raspberry Chocolate Mousse: inspired by Fred Bueltmann’s (@Beervangelist of New Holland Brewing) Michigan Mousse recipe, this chocolate mousse was made with beer! A home canned jar of summer harvested, wild grown raspberry juice was combined with Samuel Smiths Nut Brown Ale, Ghirardelli 72% Cacao, Lindt Chocolate 70% Cocoa, sugar, butter, and eggs to form the mousse that was garnished with fresh raspberry, chocolate truffles, whipped cream and a #homemade milk chocolate lattice circle. Served with Brouwerij Boon ‘s Framboise Boon; the beer’s light fruit-flavored acidity balanced out the sweet chocolate while the raspberry essence was carried throughout.

Pear Clafouti: fresh sliced pears covered in a rich flan-like batter made from Anson Mills ‘ fresh native stone ground #organic fine cloth-bolted Red May Wheat pastry flour, eggs, melted European-style butter, almond extract, sugar, and homemade bourbon vanilla extract. As for the beer pairing, this dessert was accompanied by DogFish Head ‘s Czech Style Pilsner, Piercing Pils, a perry-pilsner hybrid beer brewed with pear juice and white pear tea.

Pecan Tart: a homemade, blind-baked, 50/50 whole wheat and AP flour crust bottom overflowing with a Finger Lakes Distilling ‘s McKenzie Bourbon Whiskey and homemade bourbon vanilla extract (bourbon infused with split whole Madagascar vanilla beans) flavored filling. Served with a dip of @HaagenDazs_US ‘s Butter Pecan ice cream. Paired with Abita Beer ‘s Pecan Harvest Ale. Louisiana roasted pecans are added to this American brown ale , making it a natural pairing for this tart.