Want to enjoy Guinness and do some good? On April 28, the Guinness Open Gate Brewery and Barrel House in Halethorpe, Maryland is hosting a five-course dinner and Guinness tasting menu, with proceeds benefiting the Maryland Food Bank.
The spring-inspired menu, which will feature passed appetizers during a welcoming ‘beer hour’ followed by a five-course dinner, is a collaborative effort between Guinness Open Gate Brewery’s Executive Chef Kevin McCarthy and the Maryland Food Bank’s Executive Chef and Director of Food Service and Education Manny Robinson.
All courses will be expertly paired with a range of beer styles featuring brewed in Dublin classics, and the experimental beers brewed in Baltimore.
Each $75 ticket sale will include a donation towards the Maryland Food Bank’s movement to end hunger in Maryland, guaranteeing a $10,000 donation as a result of the evening.
The Maryland Food Bank is a non-profit organization leading the movement to end hunger in Maryland. They supply food to hundreds of food pantries, soup kitchens, shelters, and faith-based organizations that serve food-insecure Marylanders. They supplement this work with outreach programs that provide direct food assistance, educate the public on the importance of good nutrition, and fight hunger through innovative means.
The Open Gate Brewery and Barrel House opened last August and is the first Guinness brewery on US soil in 64 years. They're spreading the love for classic Guinness favorites, experimenting with some deeply exciting new brews, and doing good in the local community with events such as this one.
The menu, previewed below, is downright tantalizing. Get your tickets via the Open Gate website - for ages 21+.
Passed Appetizers - Paired with Brewery Exclusive Beer
Sesame & Soy Vinaigrette, Wonton
Chilled Minted Pea Shooter
Crab, Crème Fraiche
Grilled Lamb Pop
Stout, Italian Verde
First Course - Paired with Guinness Blonde
Charcuterie & Cheese Boards
Chef's Selection of Local Meat & Cheese
Second Course - Paired with Guinness White Ale
Roasted Tomato, Heirloom Carrots,
McClure, Crostini, White Balsamic Vinaigrette
Third Course - Paired with Guinness IPA
Roasted Butter Fish
Cous Cous, Crab Aqua Pazza, Roasted Fennel
Fourth Course - Paired with Guinness Milk Stout
Petite Tender Roast Filet
Pommes Puree, Roasted Seasonal Vegetables, Stout Demi
Fifth Course - Paired with Guinness Foreign Extra Stout
Strawberry Cheese Cake
Roasted Rhubarb, Gingersnap Crust, Balsamic