Photo courtesy of Lovers Seafood and Market

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

WHEN

WHERE

Texas Ale Project
1001 N. Riverfront Blvd.
Dallas , TX
https://prekindle.com/promo/id/24898848885143343;jsessionid=A1D3FE4917CBA72B0CF0C80A7A649B3D

TICKET INFO

$75
All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.