Beer Pairing Dinner with Chef Dunlap
Join us for an amazing Beer Pairing Dinner** at Kindred Spirit Brewing on December 6th @ 6:30pm prepared by Chef David Dunlap. This will be a reserved table event and all courses will be served to the table.
Vanilla Infused Celery Root - Melted Saffron Onions, Navel Orange Mousse, Crispy Onions, Blue Basil
Roasted Scallops Scented with brown Butter - Spiced Cauliflower, Toasted Pine Nuts
Beer: F-Bomb - IPA
Roasted Pork Belly - Tart Apple, Sage, Sweet Potato, Pork Crumble
Beer: Headspace - IPA
Roasted Chicken - Potato Puree, Thyme Au Jus, Mustard Greens
Beer: Merry & Bright - Hazy IPA
Dark Chocolate and Chipotle Pepper Ganache - Hazelnut and Coffee Espuma, Duck Fat Crumble
Beer: The Goodness - Imperial Stout
**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.