For the first course, the chef came out to explain that everyone would receive veal meatballs from Aspen Ridge Farms atop garlic swiss chard, a roasted red pepper sauce and a balsamic reduction. I was presented with grilled zucchini as the vegetarian alternative.

We were instructed to sip the ShawneeCraft Sunfish Blonde the dish was paired with before and after sampling the dish to experience how the flavor of the beer changed when paired.

Next we were presented with a mixed green salad and goat cheese crostini paired with the Berliner Weisse and a splash of raspberry. This was my favorite beer ever since I tasted it from one of my friends’ Self Serve Beer station. I remember it was light and refreshing (or girly as my brother would mockingly say) but definitely not too sweet or fruity.

The vegetables were picked fresh from a variety of local farms, including the Shawnee Island Farm at the inn, and topped with a strawberry basil Berliner Weisse vinaigrette (to match our beer). While we chatted and waited for the third course, we got to preview the art for the beer cans and learn how they use a mobile canning device to can small batches every few months.

The third course included a marinated Ironstone Creamery and Farm pork chop served with roasted baby red potatoes and Oregon giant snow peas. The dish was topped with a wild mushroom, mustard and Belgian Tripel jus. The dish was paired with the Belgian Tripel, which gets aged in white wine barrels. Instead of the pork chop, I was served kohlrabi which was delicious (and impossible for any of us to identify until the chef came out to help).

For dessert we enjoyed strawberry rhubarb pies so small they resembled empanadas. The perfect size after everything we had already eaten. Each was topped with a ShawneeCraft Imperial Porter chocolate ganache and whipped cream.

Just one bite in, but it was soon all gone. Dessert was paired with the Imperial Porter with cacao nibs.

After dinner we set off to explore the brewery for a private tour and learn a little more about the production process. For being such good listeners we each got to select a bottle to take home.

I chose the Raspberry Blanche. And after our tour, the lovely lady from Mountain Ridge Coffee brewed us a few cappuccinos on her mobile cafe/bike cart (I really want one of those) to sip as we chatted away the evening.

That set up is an example of what to expect when the Shawnee unveils glamping and camping later this summer. Delicious meals delivered right to your tent.

Guests of the inn can experience the delightful farm to table dishes during their stay and pop into the brewery for a tour Thursday and Friday at 4 pm or Saturday at noon. The taproom stays open afterward on Thursday and Friday nights until 10 pm and Saturday until 5 pm.

If you are interested in checking out the local farms they have a variety of produce on offer and there are plenty of farmer’s markets in the Poconos area. There’s even a market at the inn each Tuesday during the summer.