Beer Feast
with Chef Joey
Welcome to the Cabin Brewing Co. Beer Feast!
We love this beer so much we’ve found inventive ways to get more in our bellies! We are cooking with beer baby! Here is everything you’ll need!
Download all the information you’ll need for the class including the pre-class prep list (roughly 40 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can.
Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!
If you go to Cabin Brewing Co. at 505 36 Ave SE and tell them Chef Joey sent you, you’ll get 10% off.
ZOOM LINK: Meeting ID: 897 7193 9398 Passcode: 361094
See you at 5:00pm September 18!
Cabin Brewing Co. Beer Pairing
Head Brewmaster Jonas has paired this with the Super Saturation to complement the spicy elements of the dish.
When you go to Cabin’s taproom at 505 36 Ave SE and pick up a pack you’ll get 10% off if you tell them Chef Joey sent you!
Approved by Canadian Women’s Figure Skating Champion (1990) Lisa Sargeant-Driscoll! Our sister-in-law! HA!
Check out our Super Saturation tasting at Cabin Brewing Co.
Hurricane
If you want to kick off the evening you can make a cocktail inspired by a drink often sipped along Burbon Street but we’ve made it your own Saskatoon Hurricane!
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum
3 Tablespoons fresh lime juice
3 Tablespoons orange juice (or Saskatoon syrup!)
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice
3/4 Tablespoons simple syrup*
3/4 Tablespoons Grenadine syrup
Orange slice and cherry for garnish optional
Instructions
Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.
If desired, garnish with orange slice and cherry.
You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.