A few months back, Flying Saucer Kansas City hosted a beer dinner with Stone Brewing and Chef Justin Voldan of Kansas City’s Westside Local. Sixty tickets were sold and the Saucer was closed down for the very special dinner.
Over the span of the night, diners enjoyed five perfectly paired courses featuring Chef Voldan’s delicious fare and a different Stone craft creation. Nate Sellergren was there to represent Stone and got things started with a Go To IPA to welcome the diners. Feast your eyes upon the menu from the evening:
- Welcome beer – Go To IPA
- First course – Duck Tamale with tomatillo salsa and tomato jam. Served with Enjoy By
- Second course – Mushroom crusted grouper cheek and saffron wild rice. Served with Delicious IPA
- Third course – Pork tenderloin with white bean cassoulet and roasted beet and shallot vinaigrette. Served with Arbalest.
- Fourth course – Beef short rib and polenta cake with pickled radish. Served with Reason Be Damned.
- Fifth course – Blondie with maple and white chocolate drizzle. Served with Old Guardian
These types of dinners are fairly common at Flying Saucer Kansas City. “We try to feature a different chef from KC with each of our dinners and Justin’s was absolutely spot on,” says General Manager, Kellen Duryea. “It was a ton of fun.”
Enjoy the delicious Beerporn and keep your eyes peeled for the next dinner. Follow Flying Saucer Kansas City on Facebook for updates and event postings.
(Photo credit: Mallorie McKernan)
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- Server Taylor Gentry helping and readying guests for the great night ahead
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- Guests enjoying welcome beer, the Go To IPA
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- (L-R) Stone Rep, Nate Sellergren and Chef Justin Voldan of The Westside Local
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- Sixty tickets were sold to this very special, intimate dinner
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- Stone Go TO IPA
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- (L-R) Stone Rep, Nate Sellergren, Servers Jesie Shaw, Laine Eichenlaub, Veronica Davis, Manager Derek Owen, Servers Sarah Sheil, Taylor Gentry and Lynzie Tuttle
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- Stone rep, Nate Sellergren, welcoming guests
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- Taylor Gentry and Lynzie Tuttle readying the Stone Enjoy By
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- Nate Sellergren addresses and thanks the crowd for supporting craft beer
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- First course: Duck Tamale with Tomatillo Salsa and Tomato Jam
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- Duck Tamale paired with Stone Enjoy By IPA
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- The Westside Local’s Chef Justin Voldan plating the next course
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- Rows of Mushroom Crusted Grouper
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- Chef Justin Voldan explaining the course and the thinking behind the evening
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- Bartender, Tyler Brown, is all business
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- Second Course: Mushroom Crusted Grouper Cheeks, Saffron Wild Rice and Delicious IPA
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- Third Course: Pork Tenderloin, White Bean Cassoulet, Roasted Beet and Shallot Vinaigrette and Arbalest
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- Fourth Course: Beef Short Rib on Polenta Cake with Pickled Radish and Reason Be Damned
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- Bartender, Tyler Brown, readying the next round of Stone
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- Tray of 2011 Old Guardian ready to help Beerknurds finish the evening on a perfect note
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- Some Beerknurds couldn’t contain their excitement.
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- Fifth course: Blondie and 2011 Old Guardian
