Scenes from the Seito Sushi x Red Cypress dinner

Seito Sushi Sand Lake and Winter Springs' Red Cypress Brewery collaborated last week on of the best beer-pairing dinners I've had the pleasure of attending. The six-course meal, curated by executive chef Seng Inthisack and Red Cypress head brewer Garrett Ward, was as much a feast for the eyes as it was for the stomach. See for yourself. — Faiyaz Kara

04/28/2016
Photos by Faiyaz Kara
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Singaporean style Florida stone crab with tomato-chili sauce, fried shallots
Faiyaz Kara
Singaporean style Florida stone crab with tomato-chili sauce, fried shallots
Florida Spanish mackerel misozuke
Faiyaz Kara
Florida Spanish mackerel misozuke
Jackman Farms wagyu oxtail, beef consomme, tonkotsu risotto, foie gras
Faiyaz Kara
Jackman Farms wagyu oxtail, beef consomme, tonkotsu risotto, foie gras
Cured Cape Canaveral hog snapper, Faroe Island salmon, tuna, shishito peppers, daikon, parsnips, asparagus
Faiyaz Kara
Cured Cape Canaveral hog snapper, Faroe Island salmon, tuna, shishito peppers, daikon, parsnips, asparagus
KFQ (Korean-fried quail, grilled corn, salmon skin dust, furikake aioli)
Faiyaz Kara
KFQ (Korean-fried quail, grilled corn, salmon skin dust, furikake aioli)
Seito Sand Lake executive chef Seng Inthisack and Red Cypress head brewer Garrett Ward
Faiyaz Kara
Seito Sand Lake executive chef Seng Inthisack and Red Cypress head brewer Garrett Ward
Red Cypress ales
Faiyaz Kara
Red Cypress ales
Dessert course: ice cream sandwiches
Faiyaz Kara
Dessert course: ice cream sandwiches
Five-spice gingersnap with Red Cypress Imperial Stout ice cream
Faiyaz Kara
Five-spice gingersnap with Red Cypress Imperial Stout ice cream
Red Cypress Brewery's Robust Porter
Faiyaz Kara
Red Cypress Brewery's Robust Porter