Last night (Tuesday, August 8), Wolfgang Puck Bar & Grill at Downtown Summerlin hosted its final “Summer of Beer” event, the last of its three-part dinner series with beer partner Sierra Nevada Brewing Co. (SNBC) The evening introduced guests to the brewery’s seasonal selections expertly matched with Maryland native Executive Chef Spencer Rudow’s traditional crab spread with Summertime accompaniments.
Beginning at 6:30 p.m. guests were presented with welcome appetizers paired with Tropical Torpedo® IPA as they were shown to the dining room to take their seat. The first course of Heirloom tomato caprese with Burrata, basil pesto, aged balsamic was served set to the pairing of SNBC’s Ovila® Abbey White. Guests were given traditional crab crushing mallets and themed bibs to partake in the feasting tradition as course two gave way to the highly anticipated main, Steamed Maryland crabs, Steamed peel-n-eat shrimp, Corn on the cob and Roasted red potatoes all set to the refreshing Otra Vez™ gose-style ale and Summerfest® crisp lager selections. Last but not least was the dessert course highlighting a Key lime pie bar paired with SNBC’s a blend of tropical and citrus hop notes, Hoptiumum® Triple IPA.
As the event concluded just after 8:30 p.m., a customary pint glass from the brewer was presented to each attendee as a coveted take home gift.
