A BIG THANKS to everyone who came out for our first sold-out BBQ class with Scott McCandless and Clover Chef, Travis Dickinson! Learning about rubs, sauces, and brines mixed with a little humor and a lot of passion made it one great night out for all! (Of course the fantastic BBQ samples, appetizers, wine, beer, and goodie bags are always a bonus!) We were honored to see a few familiar faces that attended previous classes and enjoyed seeing new ones! If you missed this one, don’t sweat it! Visit our event page to view a complete listing of our upcoming classes and events. Our next BBQ class is scheduled for Tuesday, June 9. We look forward to seeing you!

“…I really appreciated your enthusiasm and mission for helping us eat good and good-for-us food.  After tasting the difference in the two brined and un-brined meats, I will brine this weekend! …”

Our guests had a fantastic time with the folks from Arbor Crest Winery and enjoyed Chef Travis’ specially-prepared menu for the night. Be sure to join our mailing list and check out our Events page to keep up-to-date on more upcoming special events at Clover.

Jeff Whitman of Selkirk Abbey shared these thoughts about his recent Beer Dinner event at Clover… we appreciate being appreciated!

“The first course, baked oyster with Saint Stephen, was beyond anything I had imagined and set the tone for the entire evening. The cook on the oyster was spot on and the breading out of this world. The effect of the briny oyster on the beer was stunning. It dried out the beer and made it a better saison.

The second course, a salad with duck breast and Deacon, was like watching a beautiful couple get married. Everything about it was a union that made each one a part of a better whole.

I am a federally registered seafood-oholic. When at a restaurant specializing in seafood, for dessert I’ll general order more fish. The third course absolutely blew me away. The scallops added previously unknown spice notes to the Infidel while the lobster accented the hops. The combination of the two was epic. – More please.

Pork Bellies and cornbread with Saint Thomas was enough to catch and hold my interest, but not so for Chef Travis and course number 4 at The Clover. While the seasoning on both the bellies and the corn bread were sublime, it was the pickled huckleberries that took the dish and the beer to new heights. Pickled huckleberries? Who knew? …Travis knew.

The buzz before the dinner was about the lamb course. Lamb is dangerous. Fans have high expectations and the meat is absolutely unforgiving. Watch Jack Nicklaus sink this 102 foot put to see how well the lamb was prepared and how well it went with the Guilt coffee porter https://www.youtube.com/watch?v=tUPPnVo0CII

The final course of the evening decadently delightful. The salted caramel turned our Quadruple into an almost cordial like glass of sweet warming alcohol. It was a perfect ending to an amazing evening. One that I hope is repeated soon and repeated often.

I would imagine that 99% of the ingredients used last night are used by chefs across the globe every night. It’s the 1%, the slightest subtle touch, that takes those familiar flavors and makes them into an unforeseen, memorable experience giving joy to everyone fortunate enough to be present.”