Brewer's Dinner
Join us for our Brewer’s Dinner in celebration of the Brewer’s Lager Series on November 27th.
Featuring a 5-course meal paired with hand-selected beer from our Brewers Series to complement the flavours and create the perfect tasting experience.
Dine in our upstairs taproom overlooking the Trent Severn Waterway’s Lock 34 and Cameron Lake. Come enjoy a meal with friends, and share good food, good beer, and most important, good conversation!
Head Brewer Russell Gibson has been a part of the Fenelon Falls Brewing Co. team since the beginning of 2019.
Russell graduated from Mount Allison University with a major in Biology, and then a diploma from the Brewmaster and Brewery Operations Management Program at Niagara College. Entering the industry, Russell spent a couple of years working at the main production facility for Big Rig Brewery in Kanata. He worked his way up from Cellarman to one of the lead brewers.
He has been the mastermind behind the Fenelon Falls Brewing Co. beers you love and has worked with the Durham Colleges Center for Craft Brewing Innovation to create the brewery’s hard seltzer line.
Jeff Dueck’s years of experience and continuing passion for all things food and drink have enabled him to run some of Toronto’s finest kitchens. He is an alumni of George Brown, where he also taught as a culinary instructor.
His resume includes restaurants such as Canoe, Bistro 990, Scaramouche, and The Windsor Arms, and he was the Executive Sous Chef at the AGO for over 5 years. He has also catered a wide variety of gala openings for Luminato, Innovator’s Ball, Tennis Canada, Toronto Jazz Festival, and the Toronto Film Festival. He continues to explore and enjoy the satisfaction of a well cooked meal.
— Date —
Saturday, November 27, 2021
— Time & Location —
5pm – 7pm, Upstairs Taproom
— Menu —
First Course: Milkshake Lager
Roasted honeycup squash, toasted pumpkin seeds, garam masala,
dried cranberry and pickled shallots
Second Course: Rauchbier
Milford bay smoked trout salad, shaved radish,
microgreen salad, sunflower honey dressing
Third Course: Marzen
Oktoberfest sausage roll, flaky pastry, ruby-apple sauce,
triple crunch mustard
Fourth Course: Biere de Garde
Slow roasted pork, heirloom carrots, fingerling potatoes, pan jus.
Fifth Course: Tropical Stout
Bleu de Elizabeth bread pudding with saskatoon berry preserves,
dark chocolate sauce.