Join us to celebrate beer and food with DiBruno Brothers food pioneer, Emilio Mignucci and Victory Brewing Company founder Bill Covaleski.

Get your tickets here!

First Course

Mini Burrata topped with Heirloom Tomato Relish
Paired with Alla Spina Via Weiss

Burrata are a specialty of Apuglia, Italy. They are a very special handmade mozzarella with the addition of a stracchiatella (creamy curd). They are very delicate and eaten very fresh. Makes a great compliment tossed over hot maccheroni.

Second Course

Bruschetta Trio

White Gigante Bean Puree topped with Roasted Tomatoes Divina

Olive Oil Marinated White Tuna with Marinated Artichokes

White Flott Anchovie over Watercress

Paired with Golden Monkey

Bruschetta is typically an appetizer that is usually made with the leftovers from the last couple of evenings stretched out by placing on top of toasted day old bread. This Bruschetta is topped with traditional antipasti items.

Third Course

DiBruno Brothers Hot Soppressatta, Cerignola Olives and Black Label Sharp Provolone

Paired with Headwaters Pale Ale

Soppressatta is a cured salame that was created before there was refrigeration. Curing meats and vegetables was a way to preserve the foods through the winter months. This course is a compilation of cured (or aged) items.

Fourth Course

 Trofie Pasta Napoleon

 Dressed with Kennett Square button mushrooms and IGP Toscano Olive Oil topped

with Grated Fulvi Pecorino Cheese and fresh basil and oregano

 Paired with Festbier

Trofie pasta is very tradition in southern Italy where it is made by hand curling the dough on a fine wire. Tuscan olive oil has a big flavor, which compliments this dish by adding a peppery finish, while the very traditional Fulvi Pecorino takes the place of the salt.

Fifth Course

 River Glenn Duck Breast Prosciutto with Umbria Chick Peas and Lentils

Paired with Baltic Thunder

 The locally cured duck prosciutto is the perfect addition to these lentils & chick peas which come from the mountain sides of Umbria.

Sixth Course

 Birchrun Blue Cheese Cake topped with Amarena Cherries and Shaved Dark Chocolate

 Paired with Storm King

Sue Miller’s Birchrun Blue is as rustic a cheese as any blue coming out of Italy. The rind is the key to the developing flavors in this cheese. The hidden flavors within the cheese will be drawn out by adding the amarena cherries and shaved chocolate.   

Get your tickets here!