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Stone Balloon Ale House Hosting “Chef Inspired” Series

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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:

  • 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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