On Tuesday, December 7 at 6:30 p.m., head brewer Tim Stumpf of Iron Hill Brewery & Restaurant (130 East Bridge Street, 610-983-9333) hosted a memorable Fall Brewmaster’s Dinner, which featured five courses of seasonal fare from executive chef Jeremy Heckman, paired with five hearty cold-weather beers. Phoenixville Dish was among those in attendance, and we’ve got some delicious photos to share with our readers. Click HERE to view the album in its entirety or simply click on the “Photos” tab at the top of the page.
On the menu that night:
- Spiced Butternut Squash Soup with cinnamon-nutmeg crisp, paired with Nut Brown Ale, an English-style brown ale with a slight roasty, nutty malt flavor and well-balanced bitterness.
- Crispy Goat Cheese and Red Beet Salad with autumn greens, candied walnuts, sweet onions and port wine vinaigrette, paired with Belgian Pale Ale, a medium-bodied, copper-colored Belgian session ale.
- Pumpkin Seed- and Coriander-Crusted Sea Scallops with shaved fennel and apple slaw, paired with The Cannibal, a strong Belgian golden ale that is light in color and body but complex in flavor and high in alcohol.
- Apricot-Glazed Pork Tenderloin Medallions with orange-thyme scented sweet potato puree and garlicky Swiss chard, paired with Pumpkin Ale, a deep amber-colored ale spiced with traditional pumpkin pie spices.
- Caramel-Apple Empanada with bourbon ice cream and salted caramel drizzle, paired with Bourbon Tripel, a traditional Belgian-style golden strong ale that is aged in a Four Roses Distillery bourbon barrel.
If you missed out on this memorable evening, not to worry because it won’t be the last. For information on the Winter Brewmaster’s Dinner, please call (610) 983-9333. For more information about Iron Hill Brewery & Restaurant, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com.
Founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant is the region’s fastest growing restaurant group, blossoming from one restaurant and brewery to eight locations across the mid-Atlantic. Each is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting, and all are open seven days a week for lunch and dinner. Their acclaimed beers have accumulated a wealth of awards from the nation’s top beer festivals, and their restaurants have earned more than 100 “Best of” nods from local and national publications. Five to seven more locations across the mid-Atlantic are planned for the next five years.
Guidelines for Commenting
Let's make it our goal as a community to help everyone enjoy and improve the experience of dining out. Whatever you have to say, whether in praise or in critique, please try to say it with love.
When writing comments and reviews, do your best to be friendly, respectful, honest, fair, encouraging, specific, concise and helpful. If you have the time, pay a little attention to grammar and formatting too.
You have to use a real email address. Your comment will not appear on the site until you've clicked on the verification link that gets sent to your inbox.
We moderate comments, and reserve the right to edit or remove any that detract from the kind of good-natured community we want to provide. Whenever we make changes, we'll try our best let the commenter know why.
Don't name names. Feel free to comment on "the owner", "the service", "the chef", or "the staff", but any potentially harmful references to specific individuals will be removed.
If you have any questions for us, you can always reach us through Facebook, Twitter, or through our Contact Form.