On November 8th, 2018 Old Flame Brewing Company helped celebrate Foundry Kitchen and Bar’s second anniversary by presenting Farm to Table: a Wild Game and Beer Pairing Dinner. The night was an overwhelming success with a sold-out restaurant consisting of a 5-course tasting menu. Each dish was creatively crafted by Chef Steve Lovisa and thoughtfully paired with an Old Flame brew. The result was a night of delectable dishes, and beers that helped elevate the experience. Read below for the pairings.


Pictured here is Chef Lovisa who spoke about his dishes throughout the night and sales rep Big Red who explained tasting notes for the beers.



First Course: Bison tartare with herbs, pickled mustard seed and fennel. Inside was an egg yolk cooked to 60 degrees, for a perfect runny consistency and house-made chips.


Paired with: Dirty Blonde – Kellerbier Lager



Second Course: Wild Board Crepinette, wrapped in caul fat over celery root puree with Black Lager gravy.


Paired with: Raven – Black Lager



Third Course: Pheasant lightly crisped in duck fat, with porcinis, gnocchi and “hunter sauce” infused with the Dunkel Lager.


Paired with: Brunette – Munich Dunkel Lager



Fourth Course: Venison tenderloin, wrapped in Swiss chard harvested after the first frost, baked polenta and Pumpkin Spice Lager demi-glace.


Paired with: Witchy Woman – Pumpkin Spice Lager. 



Fifth Course: Maple Sugar Doughnuts with Foie Gras Filling


Paired with: Black Willow – Maple Walnut Sout


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