Join us for an intimate evening of food, beer, and community, as we showcase the elevated dishes prepared by our chef. Each ticket includes 5-courses paired with Blackberry Farm Brewery beer. Whether you’re a foodie, a beer lover, or looking for a special night out, our pairing dinners are sure to delight. Limited seating available, so reserve your spot today!
Date & Time
Friday, June 09, 2023 6:30pm – 9pm
Admission Info
$75 + tax + tip / per person includes five courses
Tickets on sale now!
Purchase Tickets
More Info About The Community Pairings Dinner Series
Location
Frothy Monkey Downtown Knoxville
419 S Gay St,
Knoxville, TN, 37902
865-888-6090
Menu
Course 1
Roasted Beets with Mixed Greens, Red Radish, Goat Cheese and Cherry Vinaigrette
Paired with BFB Classic Saison
Course 2
Confit Chicken Thigh with Heirloom Tomatoes, Fresh Mozzarella, Pickled Onions and Micro Arugula
Paired with BFB Pilsner
Course 3
Bone In Pork Chop over Roasted Seasonal Vegetables, Braised Greens, Parmesan Potato Gratin and Pork Demi
Paired with BFB Sorgho Noir
Course 4
Braised Lamb Shank and Mushroom Ragout over Casarecce Pasta,Pecorino Cheese and Micro Radish
Paired with BFB Oxheart Imperial Stout
Course 5
BAKERY by frothy monkey Flourless Chocolate Cakes with Fresh Berries and Vanilla Crème Anglaise
BFB Alban Farmhouse Red
Local Knoxville Farmers & Purveyors featured in this Pairing Dinner.
Chef Chase visited the Market Square Farmer’s Market to find the best local produce and ingredients for this menu. Thanks to our friends at Nourish Knoxville for their guidance and for hosting such an impactful event in our neighborhood.
Blackberry Farm Brewery
blackberryfarmbrewery.com
*ingredients and farms are subject to change based on availability at the time of the event.
Course 1
Beets – Chefs Harvest Farm
Lettuce – Yellow Bird Hill
Radish – Chefs Harvest Farm
Goat cheese – Ocoee Creamery
Course 2
Chicken Thigh – Land Basket Farm
Tomatoes – Thompson Farms
Onions – Hines Valley Farm
Micro Greens – Southern Sprout
Course 3
Pork – Camdan Acres
Greens – Chefs Harvest Farm
Course 4
Lamb – Hoodley Creek
Mushrooms – Croley Farms
Pasta – Pastabilities Pasta Co.
Micro Greens – Southern Sprout
Chef + Brewer
Chef Chase Ingalls has been cooking professionally for 23 years. He studied at Johnson & Wales in Charleston and worked closely for many years with his mentor, Chef Brian Uhl. His experience ranges from fine dining to fast casual and our pairing dinners are an opportunity for Chef to show off his culinary chops.
Brewer Seth Carter began brewing beer as a hobby in college while studying philosophy. His passion for beer evolved as he made anthropological connections with the complex beverage. The history of beer, its aid in the development of humanity and its ties to regional cultures drew him in and continue to intrigue him today. On the Blackberry Farm Brewery team, Seth works on brewing, cellaring and packaging.
