The DIY District is  heavily involved in this fantastic event: in addition to the activities at Fullsteam and the Trotter Building, be sure to check out all the artists and festivities at Motorco, Central Park School  and See Saw Studio.

SATURDAY: KENTUCKY DERBY MEETS DIRTY DURHAM
(let us know if you’ll be there on Facebook!)

WOW! We launched a year ago! Let’s celebrate this Saturday in high fashion…Derm style!

While we open at noon on Saturday, the party officially runs from 4pm to 8pm.

Don your Southern finery. Wear a gaudy hat. Or bring a hat and make it gaudy…The Scrap Exchange will be here to help you accessorize. We’ll hand out prize packs for the day’s “Most Southernly” and “Best Hat!”

We’ll swing open the barrel door to connect the tavern with the fellowship hall. This means it’ll be a bit warm, so dress accordingly. We’ll have the portable eight-foot-tall Airgo to keep the air moving.

Because the celebration is too big to contain, we’re closing down Rigsbee Avenue! Don’t worry…it’ll re-open!

Food vendors:

• Farmhand Foods’ Sausage Wagon
• Backyard BBQ Pit
• Chirba Chirba Dumplings
• Klausie’s Pizza
• The Parlour
• Cocoa Cinnamon/bike COFFEE

It’s a Fullsteam tap take-over!! Be there at 4pm for the best selection!!

STANDARDS

• Fullsteam
• Carver
• El Toro
• Rocket Science
• Summer Basil

SURPRISES! (very limited quantities)

• Hogwash
• 2010 First Frost
• Bourbon-Barrel-Aged Fullsteam
• Traction Engine (45% Virginia Rye, our most local beer to date)
• Cask ale of Rocket Science with brewery-grown Cascade hops
• Imperial Stout (the base for Wanderlust, sans cherries)

More details:

July 27th, 7pm
Dos Perros, Durham
Fullsteam: Spicy Food Beer Dinner

$40 a person, does not include tax or gratuity
RSVP: 919-956-2750

Dos Perros holds a special place in our heart — it was the site of our first-ever beer dinner last year. Plus, Chef Charlie Deal is that rare bred of chef: ingenious yet super practical. We’ve learned a lot from Charlie over the past year (and many years prior, as we transitioned from vision to reality).  So it’s a huge honor to celebrate a year at Dos Perros. We hope you’ll join us.

When Charlie asked about doing a one-year dinner, I asked if he was up for a specific theme: spicy food. I’ve been wanting to do a “spicy food beer dinner” for some time now, and I knew Charlie would be game.

Now the question is…are you?

Charlie’s wax peppers, red onions, and clams in roasted corn broth
-El Toro Cream Ale

Jujube sneak attack! Stir-fried prawns and shiitake mushrooms with sweet chile-basil sauce
-Basil Farmhouse

“Mollettes” with Johnston County ham, roasted eggplant, and chipotle
-Carver Sweet Potato Lager

Herb-roasted chicken with habanero-white onion pickle
-Fullsteam Lager

Garlic-roasted Siler City Goat with olive and jalapeno-studded greens
-Hogwash Hickory-Smoked Porter

Read the Dos Perros write-up about this special beer dinner.

Part of the Weaver Street Market Cooperative, Panzanella pairs local farm-fresh food with Italian flavors.  Experience their delicious creations with our beer!

Click here to reserve your seat online. The dinner is $42 per person, plus tax and tip.

The Menu

El Toro cream ale
Weaver Street Market fresh baked  bread

Summer Basil Farmhouse Ale
Salmon poached in Summer Basil served with julienne vegetables and veloute sauce
Vegetarian option: a slice of pizza Margherita: roasted tomato, mozzarella and fresh basil

Carver sweet potato lager
Porcini mushroom risotto with parmesan cheese

Fullsteam Southern lager
BBQ pork served with fresh corn cake topped with lime creme fraiche
Vegetarian option: sauteed greens served with fresh corn cake

Rocket science IPA
Arugula salad feta cheese and lemon vinaigrette

Our winner was Jessica Wheeler’s delightful and simple Rocket Sorbet. With only three ingredients, the Rocket Science IPA added a lot to the dish, as the beer’s citrus notes perfectly complemented the fresh-squeezed Valencia orange juice.

With Jessica’s permission, we are eager to share the recipe with you!

Rocket Sorbet

* Special Equipment – Ice Cream Maker*

INGREDIENTS

- 1 cup Fullsteam Rocket Science IPA

- ½ cup Simple Syrup

Simple Syrup is made from combining 1 part granulated sugar to 1 part filtered water in a pot over low/medium heat until sugar is dissolved and liquid is simmering. Let syrup cool to room temperature and store in the refrigerator.

- ¼ cup Valencia Orange Juice (Fresh-Squeezed)

The type of orange is very important to match the profile of the beer without it being to ‘orangey’

METHOD

1. Pour beer into a glass and allow to de-carbonate for at least 30 minutes – this will help with the freezing of the alcohol.
2. Combine all three ingredients in a freezer safe container and chill the mixture for 20-30 minutes.
3. Start the ice cream maker and pour the chilled mixture into the machine.
4. Process for 35 minutes (40 minutes if it appears to not be fully frozen).
5. Remove sorbet from machine and place in a freezer safe container for at least 45 minutes to fully set.

Congrats to Jessica Wheeler, and many thanks to all our participants! Let’s do this again!