St. Patrick’s Day Stout Dinner
With Todd Lange, Beer Dude, Goebel Liquor
and Menu Created and Prepared by
Tallgrass Country Club Executive Chef Kendall Owen
7 p.m. • March 17
Tallgrass Country Club
Cost: $55 • Seating Limited

In 1989, Todd Lange decided it was time to try beer. It wasn’t long before he fell in love with the brew and it became not only a hobby and a career but his passion. To date, he's tried more than 7,000 beers, visited more than 200 breweries and beer pubs, traveled across the United States and in Europe visiting breweries, attended many festivals and has made his own beer — all in the pursuit of this passion. “Beer,” Todd said, “is one of the things I love most.” And it shows in his presentation and knowledge.

 

Kendall Owen was born and raised in Wichita and is a graduate of Johnson County Community College with a degree in Food and Beverage Management with Phi Theta Kappa honors. He has been in the F & B industry for 12 years and has been affiliated with the Hereford House Restaurant Group, and The Timberline Restaurants among others. Currently, he is the Food & Beverage Director and Executive Chef for Tallgrass Country Club. “I enjoy new experiences with Food and Beverages,” he said, “and truly love helping others to do the same.

To begin
Corned Beef Spring Rolls with Sweet Hot Gin-Mustard • Murphy’s Irish Stout

Sweet Potato and Leek Soup with Fennel Prawns and Brie • Samuel Smith’s Imperial Stout

 

Red Leaf & Radicchio Salad with Black Cherry Vinaigrette, Toasted Pignoles & Fried Rice Sticks Samuel Adam’s Cream Stout

Cocoa-dusted Prawn and Scallop Medallion with Stout-brown butter,
Braised Vegetable Mache and Stout Gnocchi
Rogue Shakespeare Stout

Intermezzo
Black Tea and Stout Granité with Soda Bread

Entree
Shepherd’s Pie of Braised Lamb Shank and Roasted Rabbit over Creamy Purple Peruvian Mashed Potatoes with a Fresh Corn Fritter, Chianti Glaze and Green Peppercorn and Caper Relish
Goose Island Oatmeal Stout

Dessert
Irish Whiskey Truffle filled with Green Velvet Cake with Frozen Guinness Custard
and Bailey’s Espresso Anglaise
Young’s Double Chocolate Stout

Check/credit card orders must be received by Noon, March 15. 
No cancellations, substitutions accepted.