Join us Tuesday, March 28th at Big Country Organic Brewing Co./Willard's Brewery for a farm-to-table pairing dinner experience celebrating our newest brews. This monthly dinner series features farm-to-table menu centered around our seasonal small batch brews.

Willard's Executive Chef Austin Crouch has created a menu featuring the freshest spring harvest and sustainably raised proteins. Meet and hear from Willards Brew master Dan Wheeler, Executive Chef Austin Crouch, and founder Bill Gillies. Share a table with friends — or make new ones — at this Plated style pairing dinner.

We'll begin the evening at 6:30 p.m. with a welcome drink and gather around the beer tables for a seated meal.

BEER DINNER MENU ANNOUNCEMENT:

First Course: Red Fish Ceviche, paired with our Organic Tex-Mex Lager

Gulf coast red fish, leche de Tigre, red onion, celery, black garlic, avocado puree, tostada.

Second Course: Pepper-Crusted Pork Tenderloin, paired with our Seeing Double Doppel Bock

Texas Farm raised pork tenderloin, mustard cream sauce, "baby gold" Hasselback potatoes, mixed green salad.

Third Course: Carrot Cake, paired with our Rye IPA

cream cheese mousse, blood orange gelee, spicy pecan praline, candied carrot tuille.

Please note:

Your ticket is all inclusive of food, beer pairings and service fees.

If you would like to purchase more than the Beer pairing pours, we will be happy to oblige.

Please note in the ticketing process if you would like to be seated near friends.

Please note food allergies in advance in the ticketing process. We will do our best to accommodate dietary restrictions.

Menu subject to change based on harvest and product availability.

Sorry, no substitutions for beverages. Wine will be available to purchase a la carte from our regular menu.

Please plan to arrive for the Welcome Reception between 6:30 – 6:45p.m. Dinner will begin promptly at 7:00 p.m.

This is a 21+ event.

Questions? Please email George@willardsbrewery.com