Reception and four course beer dinner, collaboration menu created by Chef Doug Ruley, VP of Culinary Operations SoDel Concepts, Chef Lou Ortiz, Executive Chef Thompson Island, and Chef Dru Tevis, Executive Pastry Chef SoDel Concepts. Each course will be expertly paired with a Thompson Island beer selected by Thompson Island Brewmaster James Vaughn. The dinner will take place in the Tented Beer Garden, $55/person.

Reception

Loaded Baked Potatoes

trout roe, bacon jam, crème fraiche, chive

Little Friday Helles Lager

Course 1 

Deviled Eggs

popcorn shrimp, chow chow, mustard aioli, micro celery

Beautiful Dry-Hopped Sour

Course 2

Beef tenderloin tartare

soy, palm sugar, sesame dressing, smoked hemp, pear, orange, chili sauce, scallion, crisps

Fresh Fruit Smoothie Ale

Course 3

Beer & Butter Poached Shrimp

smoky cheddar grits, fried chorizo, tomato jam, rosemary

Good Times Double IPA

Course 4

Cold Brew Candy Bar Pie

Cocoa crust, nut crunch, malted milk whip

Canyons Imperial Stout

Join us at The Clubhouse at Baywood for an evening in the Napa Valley. Chef Ryan Cunningham and the Northeast Manager for Frank Family Vineyards, Liza Gallia, have put together a beautiful five course menu paired with five of their stunning wines. On this very special night we will bring the Napa Valley and beautiful Frank Family Vineyards to you. To learn more about Frank Family click here.

1st

Scallop Crudo Grapefruit, Rosemary, Dressed Fennel

Frank Family, Blanc de Blancs, Napa 2014

2nd

“Fruit & Cheese” Melon Carpaccio, Rogue Bleu, Vanilla-Brown Butter Brioche

Frank Family, Carneros Chardonnay, Napa 2017

3rd

Quail “Under A Brick” Black Garlic, Lentil, Snip Whip

Frank Family, Carneros Pinot Noir, Napa 2018

4th

Smoked Wild Boar Belly Wine Soaked Prunes, Hazelnut Gremolata, Burnt Honey Carrot

Frank Family, Napa Valley Cabernet Sauvignon, Napa 2016

Dessert

Cocoa Custard Chocolate-Cherry Pound Cake, Cinnamon-Coffee Whip, Dark Chocolate Crunch

Frank Family, Napa Valley Zinfandel, Napa 2016

$69 per person, Call 302-947-9225 or email events@baywoodclubhouse.com and make your reservations today.

Saturday, December 7, 2019

• 6:00 PM 9:00 PM

• Catch 5438931 Madison AvenueSelbyville, DE, 19975United States (map)

• Google Calendar

Join us at Catch 54 in Fenwick Island for a night out in California with award wining wines from Breakthru Beverage Group. Wine Specialists Lindsey Ryan and Nicole Farley, will be on site to educate us on these exceptional wines. Chef Charles has put together a beautiful five course menu to pair with the five wines. This will be a super fun night exploring some awesome wine.

reception

chateau st. jean, brut, sonoma nv

first course

GRILLED SPANISH OCTOPUS stone fruit salad | baywater farms mustard greens | persimmon apricot | plum | blood orange honeysuckle vinaigrette

tenshen, white blend, central coast 2017

second course

AHI TUNA CRUDO sliced jalapeño | cilantro | fennel | sorrel | bell pepper | herb lemon butter dressing

st. hubert’s, ‘the stag’, chardonnay, north coast 2018

third course

CITRUS-CHILI MARINATED PORK LOIN fresno chili | smoked pork belly potatoes | fresh herbs | local delicata squash | smashed berry compote

etude, ‘lyric’, pinot noir, santa barbara 2016

fourth course

SEVEN OAKS BRAISED LAMB SHANKS rainbow carrots | caramelized pearl onions | wild mushrooms | bordeaux cherry reduction

j lohr, ‘seven oaks’, cabernet sauvignon, paso robles 2016

dessert

ROSE LIME PIE pink grapefruit | strawberry | citrus | ritz cracker crust | candied macadamias | whipped cream

banshee, rose, anderson valley 2018

$69 per person. Call 302-436-8600 or email Julie@sodelconcepts.com for reservations and more information

Join us at The Clubhouse at Baywood in Long Neck for our wine luncheon series! Our Educational Wine Luncheon will be hosted by Sommelier Bogi Szabo. Attendees will have the chance to taste and learn about four different wines that are perfectly paired with three courses by Chef Ryan Cunningham!

COURSE 1

ERIC CHEVALIER, CHARDONNAY, LOIRE VALLEY, FR

Poached Pear Salad Frisee, Blue Cheese, Balsamic

or

Cauliflower Soup Charred Cauliflower, Harissa

COURSE 2

NEYERS, ‘SAGE CANYON RED BLEND’, CA

CONTI DI SAN BONIFACIO, ‘MONTEREGIO’, RISERVA, SANGIOVESE, IT

Coffee Braised Pork Shoulder White Beans, Acorn Squash, Apple

or

Pecan Encrusted Salmon Sweet Potato Whip, Cranberry

or

Chickpea Puttanesca Olives, Tomato, Peppers

COURSE 3

UMBERTO FIORE, MOSCATO, IT

Hemp Ice Cream Fried Oreos

$34 per person. Call 302-947-9225 or email events@baywoodclubhouse.com for reservations and more information.