Burt & Max’s got funky during the Buddha-Fest Beer Dinner with Funky Buddha Brewery in honor of Oktoberfest. For just $55 guests were able to enjoy a 4-Course Menu created by Executive Chef Patrick Broadhead & Funky Buddha brews paired with each course.
We started off the night with an Amuse Bouche – local bratwurst, kraut & pickled mustard seed pierogi paired to perfection with the Buddhafest brew which added a level of bready flavor that made for a stellar complement to German food.
Chef Patrick’s 1st Course was a Goat Cheese & Fig Tart – toasted goat cheese, house-made pretzel tart, brick oven roasted figs, citrus honey glaze + micro arugula. Paired with the Floridian Hefeweizen, an authentic hefeweizen that creates the compelling aromas of bananas, citrus, cloves and pairs great with creamy cheeses.
A Shrimp & Green Papaya Salad was up next as the 2nd Course – Hop Gun IPA poached shrimp, green papaya, carrot, red onion, cilantro, mint, jalapeno + nuoc chom dressing. The Hop Gun IPA IS bursting with the flavors of grapefruit + pineapple which played off the flavors of the green papaya.
For the 3rd Course, Chef served up a Pork Belly Arepa – ale glazed pork belly, pumpkin arepa, pecan-pomegranate salsa + queso fresco. Guests loved the pairing of Funky Buddha’s Sweet Potato Casserole Strong Ale as it brought out the fall spices & sweet potato flavor.
Even though by the 4th Course our guest’s bellies were full of great food and brews, room was made for Chef’s Tres Leche Waffle – coconut waffle, coconut tres leche sauce, toasted coconut + chocolate drizzle which paired beautifully with the Last Snow Porter, a rich & creamy porter layered with coconut and freshly-roasted coffee.
Special thanks to all of our guests, Funky Buddha Brewery, Brown Distributing & Chef Patrick for making this year’s beer dinner a funky success! Stayed tuned to our social channels & emails for upcoming events, dinners & openings. As the Germans say, Prost! Prost!