Ada’s Wine Bar Hosts First Ever Beer Dinner with Cascade Brewing

Ada’s Wine Bar is teaming up with Portland Oregon’s Cascade Brewing to host their first-ever beer dinner!

When: Thursday, August 11th at 6:30 p.m.

Where: Ada’s Wine Bar – Tivoli Village, 410 S. Rampart Blvd #120 Las Vegas, NV 89145

Who: Dustin Churchill, US Sales Manager for Cascade Brewing; Ada’s Wine Bar Chef de Cuisine Jackson Stamper; Lead Somm Kat Thomas; Chef/Partner James Trees.

Kat Thomas.and Jackson Stamper with Jackson's Fried Chicken — Kat Thomas and Jackson Stamper with Jackson’s Fried Chicken

The dinner will feature five courses showcasing Chef de Cuisine Jackson Stamper’s creativity with a one-night-only menu, paired to beers selected by Churchill. Stamper and Churchill will guide guests through the menu, which will include:

First Course – Thai Glass Boat

Shrimp Ceviche, Glass Noodles, Coconut, Kaffir Lime

Honey Ginger Lime: Sour rye with fresh honey, ginger and lime

Second Course – Devil On Stone Fruit

Braised Pork Belly, Nectarine, Gouda, Chicharron, Peach Mostarda

Kentucky Peach 2020: Sour wheat and quad ales aged in bourbon and wine barrels with peaches

Third Course – Mick’s Pizza-Stuffed Tortellini

Parmesan, Fried Oregano, Pizza-Crust Crumbs

Sang Rosé: Sour Blonde Ale with Willamette Valley Pinot Noir grapes

Fourth Course – German TV Dinner

Tenderloin Sauerbraten, Sauerkraut, Fancy Applesauce, Potato Salad, Raisin Gravy

Northwest Flanders 2018: Flanders-style red ale aged in oak barrels and foudres

Fifth Course – Fried Oreo Cheesecake, Double Dutch Porter Milkshake

Double Dutch: Sour double porter with Dutch cocoa powder and vanilla beans

Cascade Brewing has been a pioneer in the sour beer renaissance since 2006 and is the proud innovator of the Northwest Sour Ale. They are focused on artisanal brewing, using local ingredients and are not bound by stylistic guidelines. Their distinctive sour beer blends feature fruit forward, barrel-aged ales that offer a complex array of flavors derived from Northwest grown ingredients, with each release capturing the unique subtleties of that year’s growing season.