For ages 21 & up

Saint Arnold Brewing Company and Central Market have teamed up to celebrate our 30th anniversaries in style. Chef Chase Reid, Executive Chef at the pioneering brewery's Beer Garden & Restaurant, has devised a delightful, five course menu filled with fall favorites - a meat & cheese board starter served with a focaccia made with beer; the perfect fall salad featuring roasted pumpkin with truffle-infused feta; golden scallops with complementary sides; and tender, beer-braised beef ribs with shaved truffles rounds out the savory portion of the meal. You won't want to miss the sweet potato cheesecake with truffled marshmallow fluff that provides the perfect ending to this festive occasion.

Saint Arnold Brewing Company craft made beers will be paired with each course.

Diane Roederer of DR Delicacy will provide some insight into the world of truffles.

For ages 21 & up.

ABOUT SAINT ARNOLD BREWING COMPANY

Saint Arnold Brewing Company, located in Houston, is Texas' Oldest Craft Brewery. Our first keg of beer was shipped in June, 1994, and our goal is still to brew world class beers and deliver them to our customers as fresh as possible making them the best beers in Texas and Louisiana.

Our customers are beer lovers - people that appreciate great, full-flavored beers. Our small crew does everything at the brewery: brew the beer, filter the beer, keg the beer, bottle the beer, sell the beer and drink the beer. For us, this is a passion, not a job. We believe that this comes through in the beers we make. Our beers have soul. We brew several different beers; some are year round, some are seasonal, some are special release, and a few are single batch brews.

ABOUT CHEF CHASE REID

Chef Reid's love of cooking began early while helping his mother and grandmother prepare family dinners. During his professional career, he has perfected his French cooking techniques, opened a catering business, explored Southern cuisine, and honed his butchering skills. Along the way, he gained an appreciation for farm-to-table fare and giving back to the local community.

The Chef has previously worked at The Historic Hill House and Farm in Willis, a boutique hotel and fine dining restaurant, where he relied upon local farmers and ranchers for hyper-local ingredients and at Hop Scholar Ale House in Spring where he enjoyed creating beer dinners to complement the expertly crafted beers they had on tap.

• Welcome Beer and Bites: Charcuterie Board with Everything Bagel-Beer Focaccia paired with Grand Prize

• First Course: Fall Salad with Roasted Pumpkin & Whipped Truffle-infused Feta paired with Lawn Mower

• Second Course: Pan-seared Scallops with Pureed Butternut Squash, Fried Beet Tops Paired with Amber Ale

• Third Course: Pumpkinator Beer-braised Beef Rib, Roasted Mushroom Ragout over Heirloom Grits with Pumpkinator Demi-Glace & Shaved Truffles paired with Octoberfest

• Fourth Course: Sweet Potato Cheesecake with Truffled Marshmallow Fluff and Candied Pecans paired with 30th Grand Cru

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.