We’re excited to announce our FIRST beer dinner!

Mahasti and Sam have been busy crafting tasty foods to go with tasty beers from Oskar Blues Brewery.

It takes place at 6PM on Tuesday, December 10 at The Gallery of Knoxville. Be sure to call early for reservations because seating is limited.

First Course

Potato pancakes topped with house pickled beets from Mountain Meadow Farm, sour cream, and sauerkraut. Beer pairing is Mama’s Little Yella Pils.

Main Course

F Nolan and Sons Victuallers Redding English Bangers served on a Flour Head Bakery Stout bun with roasted sweet peppers and onions, and a sour cherry mustard made with Dales’s Deviant IPA. Accompanied by a Rye Berry Winter Green Salad. Beer pairing is Dale’s Pale Ale and Old Chub (Scotch Ale).

Dessert

Bread pudding made with Flour Head Bakery Parker House rolls and Schwab Farm roasted apples topped with a chocolate sauce made with Ten Fidy. Beer pairing is Ten Fidy, a Russian Imperial Stout.

Tickets are only $35 (Tax and gratuity included). Call us at The Gallery location to make your reservation (584-1075).

With temperatures in teens, you’re going to need something warm in that tummy of yours. We’re thinking some white chocolate and roasted apples would hit the spot.

Mahasti’s roasted apple and white chocolate bread pudding is rich without being overwhelming. White chocolate chips, brown sugar and cinnamon add a layer of sweetness, which is balanced by the tartness of the Granny Smith apples. Of course, we suggest using day old Flour Head Bakery bread for this recipe. Yum Yum Yum!

For the Roasted Apples:

4 large Granny Smith Apples, peeled and diced

4 Tbl unsalted Butter, melted

2 Tbl Granulated Sugar

1 tsp Cinnamon

Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat.  Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:

10 cups bread, crust removed and cubed

6 Eggs

1 cup Heavy Cream

¾ tsp Cinnamon

½ cup Light Brown Sugar

1 tsp Vanilla

½ cup white chocolate chips

All the roasted Apples

Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)

In a large bowl, whisk the eggs.  Add the heavy cream, brown sugar, and cinnamon.  Beat well.  Add the Bread, chocolate chips and roasted apples.  Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread.  Place the bread pudding in a 10×7 baking dish and cover with foil.  Place the baking dish on a cookie sheet.

Place the cookie sheet in a 350 degree oven – fill the cookie sheet  ½ full with water.  Bake the bread pudding for 50 – 60, until the center is hot.  Remove the bread pudding from the oven, being careful not to spill the hot water on yourself.  Allow pudding to cool slightly or to room temperature and serve with vanilla icing.

Serves   8 – 10 people.