Beer Pairing Dinner with Chef Dunlap
Join us for an amazing Beer Pairing Dinner** at Kindred Spirit Brewing on September 20th @ 6:30pm prepared by Chef David Dunlap. This will be a reserved table event and all courses will be served to the table.
Prosciutto and Parmesan Custard - Preserve Plums, Basil and Pickled Red Onion
Beer: Frequency Modulation - Hazy IPA
Scallop Ceviche - Cardamom, Charred Orange, Lemongrass, Citrus Vinaigrette
Beer: Headspace - IPA
Roasted Pork Belly with Savory “Sweet Potato Pie” - Sweet Potatoes, Sage Meringue, Brown Butter, Granny Smith Apples
Butter Poached Pork Loin - Parsnips, Brussel Sprouts, Smoked Bacon, Brown Ale Butterscotch Sauce
Beer: West Creek Brown Ale
Chai Tea and Almond Cream Cake - Vanilla Crème Fraiche, Mint Crumble
**Tickets must be purchased in advanced.
Chef Dunlap attended California Culinary Academy in San Francisco, CA. Upon graduation, he worked under Executive Chef Jung at El Encanto Hotel in Santa Barbara, where he learned to utilize fresh, seasonal ingredients. After his next job cooking at a five‐star Four Seasons property, Chef Dunlap and his family moved to Virginia to be closer to family, where he opened Alain Ducasse’s Adour restaurant as Chef de Partie. It was there that Chef Dunlap developed the finer points of his culinary approach. After a stint as Sous Chef at Plume Restaurant at The Jefferson Hotel in DC, Chef Dunlap was recruited by The Inn at Little Washington, where he was promoted to Executive Sous Chef. Chef Dunlap then celebrated three years at Ashby Inn in Paris, Virginia as Executive Chef. From there he became the Executive Chef of Quirk Hotels, Quirk Richmond and Quirk Charlottesville for five years.