Once a year, the Beer Kitchen #1 saloon and restaurant at 435 Westport Road in Westport hosts a dinner that pairs vegetarian dishes with beers selected by the Beer Kitchen's resident cicerone, Randyl Danner. This year's event, to be held Monday, September 16, will be the creation of Tim Touhy, the chef at McCoy's Public House, and Chad Miller, chef at Beer Kitchen #1, and will feature fresh produce from the organization New Roots for Refugees, a joint effort of Cultivate Kansas City and Catholic Charities of Northeast Kansas City. A small portion of the proceeds from the meal - which is priced at $50 per person and includes tax and gratuity - will be donated to the New Roots for Refugees program.
The meal will feature miso-marinated heirloom tomatoes with burrata and Thai basil pesto focaccia paired with Belgian Brouwerij van Steenberge piraat; a Napoleon of golden and red beets with feta cheese and Burmese sorrel paired with St. Louis-brewed 4 Hands Contact High; ratatouille terrine with truffle polenta, microgreens and balsamic gastrique paired with Brouwerij van Steenberge Monk's Cafe Flemish sour ale; and a kale zeppoli with Calabrian chili honey paired with Bell's Oarsman ale from Kalamazoo, Michigan. The dinner begins at 7 p.m., and reservations are limited; they can be made by calling 816-389-4180.