What a flavorful time! Last weekend we conducted workshops focused on beer at a local culinary festival. It’s a terrific opportunity to bring beer to life and we poured it on.
What makes workshops a success?
1. Guests. When sign up is optional and you have to pay for it, buy in is more proactive. We had the pleasure of having some repeat guests Sunday that has also attended the workshop Saturday. All the guests, one time or repeat, were engaged, curious and fun loving.
2. Host. The host and sponsor, Standing Stone Brewing Company, was gracious and accommodating. Rachel, Events Coordinator, is always a pleasure to work with and the side room where we had the events is cozy and bright.
3. Menu. Beer on Saturday, Beer and Food on Sunday. The brewer at SSBC is highly focused on cleanliness and sanitation, leading to delicious quality beer. The paired foods matched nicely from the brewpub kitchen and we’re nicely presented.
The local Chamber is the organizing body and they did a thorough job of taking care of reservations, fees, advertising, marketing and the actual Festival location and logistics. Kelsey, our primary contact, was on top of details, checked in a few times during the fest, followed up on the workshops and was easily available from the beginning conversation to the end of the event. This is key: have someone who has experience do the organizing.
Here are the menus we enjoyed:
- Mmmmm! Ahhhhh! Learning to Smell & Taste Your Beer Saturday 11/3/12: Wildcraft (special batch), Galaxy (seasonal), Double India Pale Ale/IPA (house), and Stout (house)
- What A Pair! Learning to Pair Beer & Food Together Sunday 11/4/12:
- Double IPA with Crater Lake Blue Cheese, fresh red pears, and light vinegar base purple coleslaw
- Oktoberfest (seasonal) and Amber (house) with Bratwurst and braised vegetables
- I Love Oregon (house) with New England Clam Chowder
- Wildcraft Ale with Stir Crazy chocolate cake, whipped cream and drizzle