When: Thu., March 31, 7 p.m. 2011
A Rogue dinner featuring beers from the Newport, Ore., brewery. The four-course dinner by Executive Chef Matt Brigham will pair Dry Hopped St. Rogue Red Ale, Hazelnut Brown Nectar, Chatoe Rogue First Growth Dirtoir Black Lager, and Rogue Chocolate Stout. The menu is posted at the website.