BBD’s is proud to present its second annual Craft Beer Dinner!
Join us on Wednesday, June 10, 2015 for a one-of-a-kind food-and-beer extravaganza!
BBD's chef and owner, Ralph Perrazzo, has invited some of his favorite chefs from around the country to help prepare
a 10-course dinner that will highlight some of Vermont's best beers and ciders.
All proceeds will go to The Mission of Hope House Ministries in Port Jefferson
(www.hhm.org)
Where: BBD’s, Rocky Point
Date: 6.10.15
Time: 6:30 PM to 10:30 PM, but it may go later….
Cost: $200
The Chefs
*Ralph Perrazzo - Chef/Owner, BBD's
*Anthony D'Adamo - Pastry Chef, Ritz Carlton
* Douglas Rodrigues - Executive Chef, The Tip Tap Room
* Ryan DePersio - Executive Chef, Fascino
*George Kao - Executive Chef, Sun Noodle
*Mark Mebus - Chef/Owner, Blackbirds Pizzeria
*Guy Reuge - Chef/Owner, Mirabelle
*Johnny Sheehan - Executive Chef
*Jiho Kim - Pastry Chef, The Modern
*Joe Murphy - Pastry Chef, Jean George
*Josh Eden - Chef/Owner, August
The Courses
Passed Bites
Chef Ralph Perrazzo
The Alchemist - Focal Banger IPA
Course 1
Chef Ralph Perrazzo
Otter Creek - Saison (Local Long Island Hops)
Course 2
Chef Johnny Sheehan & Chef Douglas Rodrigues
Zero Gravity - Bretthead IPA
Course 3
Chef George Kao
Citizen Cider - Unified Press
Course 4
Chef Josh Eden
Switchback - Extra Pale Ale
Course 5
Chef Mark Mebus
Fiddlehead - Second Fiddle Double IPA
Course 6
Chef Guy Reuge
Lost Nation - Gose
Course 7
Chef Ryan DePersio
Hill Farmstead - tbd
Course 8
"Returning Chef Joe Murphy"
Course 9
Chef Jiho Kim
14th Star - Maple Breakfast Stout
Course 10
Chef Anthony D'Adamo
The Breweries
*14th Star Brewing Co. - St. Albans, VT
Maple Breakfast Stout [5.5%]
In keeping with my Pépère Ferland’s tradition of craftsmanship* we brewed our Maple Breakfast Stout with 100% pure Vermont Maple Syrup, local St. Albans Honey, and coffee. We hope you enjoy this dark and delicious beer.
*Citizen Cider - Burlington, VT
Unified Press Cider [6.8%]
Off-Dry, clean and crisp drink for the people; our flagship cider. The Unified Press is easy drinking for any occasion.
Blend of 10 or so varieties of apples grown in Vermont at Happy Valley Orchards, Kent Ridge Orchards, and Allenholm Farm.
* Lost Nation Brewing Co. - Morrisville, VT
Gose [4.5%]
A traditional German beer style that was all but extinct 30 years ago. An amazingly refreshing beer brewed with coriander and sea salt. The tart, dry finish combined with the hint of salt and citrus leaves your palate craving another sip.
*Zero Gravity Brewing Co. - Burlington, VT
Bretthead IPA [5.7%]
We brewed our popular Conehead IPA with a wild twist. Single-hopped with Citra and fermented with Brettanomyces wild yeast, this beer stands at the crossroads of hoppy and funky.
*Fiddlehead Brewing Co. - Shelburne, VT
Second Fiddle Double IPA [8.2%]
This double IPA is packed with plenty of hop bitterness and tons of citrus hop aroma.
Dry hopped for over a month with nearly three pounds per barrel. Enjoy in moderation..
* The Alchemist - Waterbury, VT
Focal Banger IPA [7%]
Crisp, clean malt character supporting copious additions of Citra and Mosaic hops
*Hill Farmstead
tbd
*Otter Creek
Saison being made with Long Island hops.
*Switchback Brewing Co. - Burlington, VT
Extra Pale Ale [4.8%]
Our EXTRA PALE ALE (XPA) is a hop-forward pale ale that employs an abundant use of whole cone hops. We have balance the amazing bouquet and flavors that whole cone hops possess the subdued malt character, creating a crisp refreshing beer. We developed Extra Pale Ale as a test brew on our 5 gallon pilot system utilizing Vermont grown hops from the UVM Hop Extension Program, and we loved the test beer so much that we decided to put XPA into production on our original 15 barrel brewhouse. Using whole cone hops created the challenge of reconfiguring the brewhouse just for this beer, but we are overjoyed with the resulting aromas and flavors the Centennial, Chinook, and Cascade hops. Like all Switchback beers, XPA is carbonated naturally left unfiltered for the fullest flavor possible. Yeast sediment is normal and we encourage you to mix the yeast back in the beer to experience as originally bottled.