County Club
Johnny Shipley
smoked shichimi beets & wasabi dip
Paired with Double Lazerwave
Mileta
Alex Green
Italian Inspired Pork Larb - Berkshire pork, cabbage, Calabrian vinaigrette, basil, toasted pasta
Paired with Pennyrile Pale Ale
Smithtown Seafood
Agnes Marrero
Patagonian Bay Scallop Crudo - Ginger Lime Ceviche Vinaigrette - Yucca Chips
Paired with Tomodachi Rice Lager
East End Tap + Table
Matt Borland
Peruvian Lomo Saltado Tequenos - Sauteed Steak, tomato, onion, aji pepper sauce served with Rocoto pepper sauce
Paired with Burning Daylight Double IPA
Zim’s Café
Matt Gomez & Bryson Hudnall
Ky Proud French Dip - Thin sliced roasted pork, melty cheese, hot mustard, DV8 roll, dipped in the roasting jus
Paired with Berlinerweisse Sour
West Sixth Cantina
Stephanie Meszaros
Chile en Nogada - Poblano stuffed with a savory-sweet piccadillo with beef & pork, topped with a walnut-based cream sauce & pomegranate
Paired with West Sixth Amber Ale
Al’s Jr
Oakley Caskey & Jon Baugh
Pozole - traditional Mexican stew of red chilis, hominy, and pork with accompaniments
Paired with West Sixth Cerveza
Bella Notte
Angel Navarro
Peach Balsamic BBQ Chicken Served over Elote Salad : Roasted Corn, Lime Aioli, Ricotta Salata
Paired with Covington Haus Lager
