Stone Balloon Ale House Hosting “Chef Inspired” Series

The Newark restaurant’s Bourbon and Bacon Brunch will be held on Nov. 5.

They say breakfast is the most important meal of the day, so why not kick yours off with a healthy dose of bourbon and bacon? Chef Robbie Jester of Stone Balloon Ale House in Newark has prepared a mouthwatering menu that fuses both ingredients. The event will be held on Saturday, Nov. 5, from 11 a.m.–1 p.m.

The menu will include:

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  • Roasted butternut squash, apple and apple wood-smoked bacon;
  • Soup with toasted bacon-caramel sunflower seeds;
  • Pan-seared scallop with thyme bacon, pear bourbon pan sauce and warm brown rice salad;
  • Spinach salad with brown butter, bacon vinaigrette and a sous vide soft-poached egg;
  • Hickory bacon and Brie omelet with walnut pesto; and
  • Vermont maple bacon beignets with a bourbon crème anglaise

Featured bourbons:

  • Basil Hayden
  • Maker’s Mark Cask Conditioned
  • Knob Creek Single Barrel
  • Sagamore Spirit

16 Mile Peter’s Deptford Addiction Russian Imperial Stout and Twin Lakes Oktoberfest will also be available. The event is $65 per person. Reservations are recommended.


More information:
Stone Balloon Ale House
115 E. Main St., Newark
266-8111
www.stoneballoon.com

Chef Robbie Jester // Photo courtesy of 
Alison L. MacKenzie

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