Beer vs Wine Dinner
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The evening will begin with an appetizer reception at 6:30 p.m., followed by a five course dinner at 7 p.m. Executive Chef Freddy Sanchez's menu features sweet corn bisque shooter, crab louie tower, pan seared grouper, braised short rib and Tahitian vanilla bean panna cotta. Sulinski and McDowell will select the perfect beer and wine pairing for each course, and participating guests will have the opportunity to vote on the winner. Reservations required.