Portland Ore. (August 15, 2017) — Well known for an insightful, carefully curated beer list, Imperial has been helping create beers in their own kitchen over the last year with Culmination Brewing. To celebrate the partnership, Imperial presents an exciting five-course dinner based on the collaborative development of four specialized beers by Imperial Executive Chef Matthew Jarrell, General Manager Eric Bigger, and Culmination Brewing Head Brewer Conrad Andrus.
James Beard winning Chef/Owner Vitaly Paley and Executive Chef Matthew Jarrell will be preparing food and beer pairings to highlight the four brews and the exchange of culinary ideas and technique that the Imperial kitchen and Culmination Brewing have shared over the last year. Beers that will be served during the evening’s meal will include the Fumé de Miel, a smoked honey saison where Chef Jarrell smoked 20 lbs of honey in the kitchen before Culmination Brewing brewed the saison. Guests will experience a uniquely Portland collaboration that’s savored both on the plate and in the glass.
Culmination Brewing is a brewery and taproom located in Northeast Portland. It was founded on the principle that sustainable manufacturing and building practices can and will lead to superior products and customer satisfaction. Over the two and a half years since Culmination opened their doors, they’ve become known for innovative approaches to old world beers, and experimenting with a few new ideas.
Pierre Robert on Wild Sourdough Bread
blackberry fennel sauce
Fume de Miel Part Deux
Lox Style Cured Salmon
rooftop honey, smoked crème fraiche
Fume de Miel
Foie Gras “PB & J”
hazelnut butter, huckleberry jam, pinot barrel ash, rye brioche
Native Organism (Collaboration with Ale Apothecary)
chanterelle & cinnamon cap mushrooms, rooftop peppers, summer squash, red onions, sun gold tomato sauce, rooftop herbs
Cinnamon Cap Dunkel
fresh polenta, pickled mustard seed, grilled peach, jus
lager caramel, pistachio dust
IQA (India Quaffable Ale)
Saturday, September 30th
Imperial’s Pettygrove Room
410 SW Broadway
Portland OR, 97205
Tickets are $85 per person, inclusive of five-course dinner, beer & service charge.
Please email questions or comments to email@example.com
Tickets are available through Eventbrite.com
Imperial is located in the historic Hotel Lucia in Downtown Portland, showcasing chef-owner Vitaly Paley’s renowned cooking, which helped Imperial earn many accolades including Sunset Magazine named Imperial the 2016 Best Hotel Restaurant in the West, Willamette Week named Imperial Restaurant of the Year in 2015. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. At Imperial, Chef Paley explores menu ideas that have historic significance and uses cooking methods and ingredients from Oregon’s diverse bounty. In 2016, Paley named Matthew Jarrell as Executive Chef of Imperial. The most prominent feature of Imperial’s kitchen is the impressive wood fire grill and rotisserie that incorporates use of native hard and fruitwoods, leading to Huffington Post choosing Imperial as one of the 11 Best Barbecue Restaurants of 2013. Imperial’s cocktail program has also received accolades, with Food & Wine naming Imperial one of the Best New Bars in the U.S for 2013, and being crowned the regional winner for Food & Wine’s The People’s Best New Bars 2014. Chef Paley’s monthly Russian inspired pop-up, DaNet, was named Cuisine of the Year in 2014, and picked as The Most Memorable Spread of 2015 by Portland Monthly’s Karen Brooks. Web: www.imperialpdx.com Follow Imperial on Instagram @ImperialPortland and Twitter @ImperialPDX | Phone: 503-228-7222 | Location: 410 SW Broadway, Portland, Oregon 97205