When your birthday is St. Patrick’s Day, there’s twice the reason to party. And by party, we mean drink beer and eat pub grub. That’s what the foodies did to celebrate the luck of the Irish. We recently found out that there was the tiniest bit of Irish in the mr.’s family so that is our excuse. We can’t imagine what everybody else’s reason is. Here’s a pictorial of our culinary adventures at Foothills Brewery big 8th birthday bash. I went off and left my nice camera on a chair in my house. No matter what the iPeople say, the iPhone camera is not the same, especially when taking pics of food, but you’ll get the idea of the vibe and fun at this party.

First off, a special, newly discovered keg of the famous from February Sexual Chocolate Stout. It’s so rich and delicious you almost don’t need dessert. It was a great aperitif. You can have yours next February when it’s available again.

A little jazz…not Irish, but talented! 

(Above) Marketing manager, Ray Goodrich, and fellow foodie/blogger/personality Nikki Miller-Ka chatting away about social media.

  This is Chef Shane Moore who came over to talk with us about some of the slight changes that have been made to the menu. For instance, the baked brie app now has cranberries rather than sour cherries. You’ll also see a change to the Tuna entree which now features a steak rather than medallions. And the ribs now feature a traditional Carolina BBQ ale sauce rather than a mustard BBQ. Chef Shane also shared with us that as they brew their beer, they “recycle” their spent grain by donating to local farms. Paul’s Wagoner’s Ostrich Farm is raised on this spent grai is one of them. You’ll see Paul’s Ostrich burger on the menu. See? Sustainable both ways 🙂

There were a couple of features for the day as well. Earlier in the day, Kegs ‘n Eggs brunch had a whole slew of Irish and BEER inspired goodness. We got to sample the Corned Beef Dumplings. Think a rangoon, but Irish style!

The special for the day was Corned Beef and Cabbage….very satisfying…

 I mean you can’t go wrong with meat and taters (and cabbage).

 By far the winner will always be this beauty. Ale battered fish and chips. Perfectly breaded, stays with the meat and those wonderful hand cut fries. Party in my mouth. The tarter sauce with the malt vinegar make this a standout.

Miss Nik Snacks got the French Dip and mac & cheese… 

Kidlet got a grilled cheese  Fries fries fries!

They go through so many potatoes a week, it’s incredible. It’s no wonder. Those fries are the bomb. Chef Moore also was kind enough to bring back some spare Car Bomb Brownies with Irish cream sauce and Stout Brownies with Jameson Whiskey glaze (they kind of tasted like doughnut holes, but drunker).

Also when you go to Foothills, you must get the Pretzel appetizer. Those are so hot and delicious. Dip in the beer cheese sauce. Save the cheese sauce for your fries. Order extra cheese if you need it. No pic. Trust me.

 And use this delightful mustard for your sammies and their homemade beer ketchup for your fries and burger and whatever else you need to put it on. This is grown up ketchup. Maybe your kids will like it, but mine prefer the boring stuff. If your taste buds like beer, you will love this ketchup.

We had such a great time, just being leisurely and enjoying a few brews and tasting how beer is incorporated into many of the dishes at Foothills. Be sure to check out their menu next month for an April 6th beer class. You can take away a little knowledge and taste a bit too.

And click here for the Foothills Brewing website to see all the latest happenings for March.