Harry’s Brewmaster Dinner with UINTA Brewing

On June 16, UINTA Brewing hosted the second round of Harry’s Brewmaster Series at Harry’s Poolside Bar & Grill in the Rosen Centre hotel. Chef Emeterio “Tello” Luna created a six-course meal with a strong Caribbean and South American influence, which was paired with six unique beers from the Salt Lake City, Utah brewery.

The evening began as guests mingled and sipped on Lime Pilsner, a light, refreshing lager. Once everyone took their seats, Chef Tello described each course of the meal as it was presented while Andrea Bernardo of UINTA Brewing shared each pairing, detailing the flavor profiles of each beer and why they went best with the corresponding course.

Guests of the this round in the series enjoyed the following menu:

Lobster Mofongo
Creole sauce poached lobster served in smashed plantain cups
Ready Set Gose – 4.0% ABV

Chicken Wing Lollipops
Breaded wings, chili tomato sauce, blue cheese mousse, celery & carrot salad
Baba Black Lager – 4.0% ABV

Crispy Duck Breast
Pan-seared duck breast, roasted peaches, yucca cake, quince sauce
Birthday Suit #24 Sour Cherry Blonde Ale – 6.2% ABV

Lamb Shank Barbacoa
Slow-cooked, Mexican-style lamb shank with poblano-cilantro mashed potatoes
Hop Nosh Tangerine IPA – 7.3% ABV

Caramel Cake
Vanilla bean mousse, cinnamon-spiced cream cheese, toasted pecans, caramel sauce
Cockeyed Cooper Bourbon Barrel Aged Barley Wine Ale – 11.1% ABV

Pomegranate Sorbet
Pomegranate foam & lime pilsner

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There are two more rounds in this year’s series – one in August and one in October. Visit the Harry’s Brewmaster Series website for event details, pricing information and to reserve your seat.


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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