CollaBEERate at The Jefferson Hotel
+ Combo Package Available
101 West Franklin Street Richmond, VA 23220
6:00 p.m. – 8:30 p.m.
Collabeerate brings together four exceptional chefs who will each create one extraordinary dish paired with an exquisite limited-release craft beer brewed specifically for this dinner.
The chefs and at least one brewmaster will be at the event to discuss the food and craft beer. Attendees will taste five beers that will be released for the first time at Collabeerate. One beer will be presented at the reception and the other four will be presented during dinner.
Collaborative Pin of Hardywood Asian Cream Ale Shandy with Passed Hors (chefs choice)
Joe Sparrata 1st course
Hardywood -Hoppy American Summer Wheat
Local Fluke Sashimi with Lychee-Jalapeno Granita, Ginger and Basil
Legend Barrel Aged Imperial Brown Ale 2nd Course
Crispy Pastrami Pork Belly with Compressed Cantaloupe and Twice Cooked VA Peanuts, Arugula and Charred Shishito Vinaigrette
Ardent Craft Ales Honey Ginger Ale 3rd Course
Rice Crusted Mahi, with Charred Turnips, Radish,
Bean Sprouts, and Basil in a Chili Pho Broth
Isley Brewing Choosy Mother Peanut Butter Porter 4th Course
Golden Angels Apiary Honey and Roasted Banana Gateaux
Executive Chef, TJ’s at the Jefferson Hotel
Patrick Ehemann’s influences are truly global. Born in Spain to a German/Irish father and a Mexican mother, his military family moved back to the USA where he absorbed the cuisine of Oklahoma, California, Florida, Texas and Virginia.
These experiences are reflected in his cuisine, which focuses on using the freshest local ingredients. Ehemann’s previous experience at the some of the nation’s top restaurants have helped create many memorable events at The Jefferson, as well as the hotel’s famous Sunday Brunch.
Sara is a graduate of Florida Culinary Institute and has been creating delicious desserts in Southwestern Virginia at The Troutdale Dining Room in Bristol and Willa Jacks Restaurant in Abingdon and at The Blackberry Farm Hotel in Walland, TN. She recently moved to Richmond to join the culinary team at The Jefferson Hotel as Pastry Chef and has been delighting guests with her sweet treats since she arrived.
A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. At the time, The Ryland was the only New Jersey restaurant to be awarded four stars by the New York Times, and the only to be awarded Relais Gourmands by Relais & Chateaux; it is in this environment, with a four acre organic garden to work with, that Joe got his education.
Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
Since moving to Virginia, Joe has worked with restaurateur Paul Keevil and most recently with Chef Jason Alley & Michele Jones, along with Ry Marchant, in their latest restaurant venture Pasture. When not at Heritage, and when the season is right, you can probably find him fishing, or foraging for ramps & other wild delicacies to tempt his son Hunter with.
Lee Gregory grew up in South Carolina, but Virginia has been the beneficiary of his culinary talents. Lee worked under acclaimed chef Dale Reitzer at Acacia in Richmond for five years before moving to Six Burner (Richmond), Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He returned to Richmond in 2011 to open The Roosevelt and has since been nominated for twice for a James Beard award. He also serves on the Advisory Council to the Atlanta Food & Wine Fest.
The Roosevelt is a neighborhood restaurant in Church Hill, Richmond, Virginia's oldest neighborhood. They call their menu an untraditional celebration of the food of the South, served alongside an all-Virginia wine list, a hearty roster of regional beers, and a selection of cocktails that'll knock your socks off. Since its opening in July of 2011, The Roosevelt has been named 2012 Restaurant of the Year by Style Magazine, was featured in Richmond Magazine's 2012 Best New Restaurants issue and was named the city's Best New Restaurant in its annual restaurant award ceremony.
10:00 a.m. – 1:30 p.m.
Brewers’ Brunch at Estilo by Toast & Estilo
5:30 p.m. – 9:00 p.m.
CRAFT presented by Richmond magazine At The Virginia War Memorial
11:30 a.m. – 2:00 p.m.
Summer Harvest Lunch at Saison
Advance tickets will only be available for sale on this website. Tickets will be available at the door at an increased price unless sold out. All tickets to the National Beer Expo are nonrefundable.
Attendees must be 21 years of age or older to attend all Expo events.