A nice snack of homemade pear jam from Kevin Wests’ Saving the Season (made from an assortment of ripe pears, organic sugar, fresh squeezed lemon juice, local honey, and a Madagascar vanilla bean) (with no additional pectin added)) topped with a little Castello blue cheese and some Dogfish Head Olde School Ale to wash it down.
Homemade Gateau aux Pommes (this cake stated with Kauffman’s apples being caramelized in a skillet, then baked in between layers of buttery batter and topped off with a drizzle of salted caramel sauce) paired with Southern Tier’s Warlock. The autumn spices in the beer go great with the spongy cake and the caramel sweetness highlights the pumpkin in the beer.
Homemade General Tso’s chicken with homegrown banana peppers, homegrown chili peppers. and homegrown chives; accompanied by Kirin Ichiban.
Caribbean style barramundi fillets with shrimp and jasmine rice cakes both smothered in mango ginger coconut sauce. Served with Moonlight Meadery’s Sumptuous (made with 25% mangoes).
Gingery braised duck legs over noodles in homemade chicken stock.
Homegrown rosemary seasoned pork rib chops, freshly picked homegrown green beans, and herb coated baked potatoes served with Unita’s Punk’n
A warm slice of homemade apple pie garnished with marshmallows toasted over an open fire; paired with an Angry Orchard traditional dry hard cider.
Coffee rubbed porterhouse smoked over hardwood, roasted sweet potatoes with maple syrup and autumn spices, and green beans with almonds served with an Evil Genius’ Trick or Treat chocolate pumpkin porter. The roasted flavors from the coffee rub paired well with the chocolate in the beer and the sweet potatoes played off the pumpkin flavor for a great seasonal pairing.
Creamy cauliflower soup made from locally grown cauliflower garnished with florets, browned butter, and homegrown chives. Served with a 2005 vintage bottle of J.W. Lees’ Harvest Ale aged in Lagavulin whisky casks. The slight nuttiness of the cauliflower was complimented by the malty sweetness of the beer and the hint of whiskey which made for a good seasonal autumn meal.
Breakfast “pizza”: a biscuit base with ketchup, maple syrup, home fries, homegrown peppers, homegrown onions, hickory smoked bacon, sunny side up eggs, scrapple cubes, and garden fresh herbs; served with Souther Tier’s Pumking.