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‘Craft beer meets fine food’ at 3rd Annual AleFeast on Saturday
It’s billed as an event where “Craft Beer Meets Fine Food,” and this year’s AleFeast has beefed up its culinary cred to back up the claim.
The 3rd Annual AleFeast — to be held from 1 p.m. to 4 p.m. Saturday, March 5 at the Dayton Masonic Center, 525 W. Riverview Ave. in Dayton — will feature five new food providers this year, including Jay’s Restaurant and the Sinclair College Culinary Club, and the returning restaurants and other vendors are all serving new dishes, according to Joe Waizmann, AleFeast’s organizer.
In total, there will be 16 food stations, each one adjacent to a craft beer station that will pour samples of 50 craft beers from 30 breweries from around the world. Some of the food items will include a dram or two of craft beer, including stout floats created by the Culinary Company, Waizmann said.
Tickets cost $50 in advance, $55 on the day of the event, and include 20 samples of craft beer, food samples, and a tasting glass. Tickets are available online, at the door, and at the following locations: 5th Street Wine & Deli, Archer’s Tavern, Arrow Wine & Spirits, Belmont Party Supply/Brewtensils, Chappys Tap Room & Grille, Culinary Company, Dorothy Lane Market, Foremost Seafood, Friesinger’s Fine Chocolates/Dayton Nut Company, Jay’s Restaurant, South Park Tavern, Spinoza’s Pizza & Salads, The Pub at The Greene, and Thai 9.
A portion of the proceeds will benefit the Suicide Prevention Center and the Dayton Area Rugby Club.
Here’s a list of the food selection scheduled to be served:
— Archer’s Tavern: BBQ Pork Slider marinated in Stone Smoked Porter & topped with Cole Slaw
— Chappys Tap Room & Grille: Spicy Chicken Tortilla Soup & Chappys Chocolate Texas Sheet Cake
— Chefs David Glynn & Mike Wilhelm: Roast Pork Crostini with hummus, BBQ and Peach Preserves, Grilled Coulotte Steak over horseradish garlic smashed redskins with demi and Bernaise, Grilled and Roasted Assorted Veggies, & Chicken “Pickle” over Vinaigrette slaw with yogurt “salsa”
— Culinary Company: Culinary Company Chili (Cincinnati Style with Rice - 3, 4, & 5 Way) and Cajun Red Beans & Rice, and Stout Floats with Chef-Made Vanilla Bean Ice Cream
— Dayton Nut Company: Roasted Cashews & Roasted Pecans
— Dorothy Lane Market: Prince Edward Island Mussels Steamed in Ommegang Hennepin Saison; and Artisan Cheeses
— Foremost Seafood: Lobster and Tomato Herb Sauce tossed with Penne pasta, and Blackened Bay Scallops over black bean corn relish with Chipotle Mayo
— Friesinger’s Chocolates- Assorted Fancy Light & Dark Chocolates including New Sea Salt Caramels
— Jay’s Seafood Restaurant: Waterzooi Belgian Chicken Stew with Fennel & Leeks
— Sinclair College Culinary Club: Beef Brisket Sliders with Gourmet Mac & Cheese
— South Park Tavern: Subs, including South Park Tavern Italian, Chicago Hoagie, Smoked Chicken Bleu, and Vegetarian
— Spinoza’s Pizza & Salads- “The Drunken Goat” with mixed lettuces, romaine, dried cranberries, toasted hazelnuts and soft goat cheese tossed with mango chardonnay vinaigrette; Sweet spring mix with honey-dusted pecans, shredded fontina cheese, and orange IPA vinaigrette
— Thai 9: Coco Shrimp — Shrimp wrapped in white rice noodles and deep fried with honey mustard sauce; Steamed Fish Curry - Tilapia, coconut milk, cabbage, egg, basil and cilantro steamed in a banana leaf
— The Pub at The Greene: Smoked Salmon Canape with Remoulade Sauce, and Crab-Stuffed Mushroom Caps
Participating Breweries: Avery, Bear Republic, Belhaven, Bell’s, Bluegrass, Boston Beer Co., Brew Dog, Brooklyn, Chimay Trappist, Dark Horse, Dogfish Head, Erdinger, Flying Dog, Founders, Goose Island, Great Lakes, Green Flash, Heavy Seas, Hoppin’ Frog, Lagunitas, Left Hand, Lindemans, Maredsous, Mortgaat/Duvel, New, Holland, North Coast, Ommegang, Redhook, Rivertown, Rogue, Southern Tier, St. Peters Organic, Stone, Thirsty Dog, Troegs, Unibroue, Van Steenburge, Victory, Weyerbacher, and Widmer.
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