Lovers Seafood and Market is popping up at Texas Ale Project for a special one-night dinner. Executive Chef Aaron Staudenmaier will be cooking up four delicious courses, while the beer wizards at Texas Ale Project select the perfect pairing for each.
First Course:
- Lemon Cured White Sturgeon Crudo with Thyme Aioli, Red Seaweed and Smoked Almond
- 100 Million Angels Singing
Second Course:
- Seared Diver Scallop with Crispy Brussels Sprout Leaves, Chile Apples, Homemade Pancetta and Passionfruit-Vanilla Syrup
- 50 Foot Jackrabbit
Third Course:
- Cascabel Glazed Pork Tenderloin with Charred Corn-Pabil Tamale and Salsa “Borracha”
- Fire Ant Funeral
Fourth Course:
- Salted Caramel “Macchiato” Semifredo with Roasted Peanut Brittle
- Something Shady Porter
Lovers Seafood and Market is popping up at Texas Ale Project for a special one-night dinner. Executive Chef Aaron Staudenmaier will be cooking up four delicious courses, while the beer wizards at Texas Ale Project select the perfect pairing for each.
First Course:
- Lemon Cured White Sturgeon Crudo with Thyme Aioli, Red Seaweed and Smoked Almond
- 100 Million Angels Singing
Second Course:
- Seared Diver Scallop with Crispy Brussels Sprout Leaves, Chile Apples, Homemade Pancetta and Passionfruit-Vanilla Syrup
- 50 Foot Jackrabbit
Third Course:
- Cascabel Glazed Pork Tenderloin with Charred Corn-Pabil Tamale and Salsa “Borracha”
- Fire Ant Funeral
Fourth Course:
- Salted Caramel “Macchiato” Semifredo with Roasted Peanut Brittle
- Something Shady Porter
Lovers Seafood and Market is popping up at Texas Ale Project for a special one-night dinner. Executive Chef Aaron Staudenmaier will be cooking up four delicious courses, while the beer wizards at Texas Ale Project select the perfect pairing for each.
First Course:
- Lemon Cured White Sturgeon Crudo with Thyme Aioli, Red Seaweed and Smoked Almond
- 100 Million Angels Singing
Second Course:
- Seared Diver Scallop with Crispy Brussels Sprout Leaves, Chile Apples, Homemade Pancetta and Passionfruit-Vanilla Syrup
- 50 Foot Jackrabbit
Third Course:
- Cascabel Glazed Pork Tenderloin with Charred Corn-Pabil Tamale and Salsa “Borracha”
- Fire Ant Funeral
Fourth Course:
- Salted Caramel “Macchiato” Semifredo with Roasted Peanut Brittle
- Something Shady Porter
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