Fremont heads for Hills’

Fremont Brewing is coming to town on Sunday for the 36th brewer’s dinner at Hills’ Restaurant and Lounge.

Chef Dave Hill is cooking up a four-course menu that both incorporates and will be accompanied by popular beers from the Seattle brewery, including:

- Pale ale shrimp in phyllo dough with cream cheese, roasted peppers and chives, with Universale Pale Ale.

- Applewood smoked chicken and wild mushrooms in an IPA and herb bread bowl, with Interurban IPA.

- Pork osso bucco in a mandarin orange and ale demiglace with couscous and fresh vegetables, paired with 77 Select session IPA.

- Stout ice cream and strawberry Napoleon, with Dark Star Imperial Oatmeal Stout.

Dinner starts at 6 p.m. Cost is $49, which includes tax and tip; for reservations, call (509) 747-3946.

Eat your Irish: Today also is the reservation deadline for Thursday’s five-course Irish beer dinner at MickDuff’s Beer Hall in Sandpoint.

The menu from Two Lakes Catering includes a kale, beet and apple salad with Tipsy Toe Head Blonde; seared sea scallops with NOHO IPA; petite lamb pop with colcannon mash, paired with Imperial Bourbon Stout; cheddar, root vegetable and stout hunter’s pie, with Irish Red; and plum cardamom and rhubarb crisp with goat milk ice cream, accompanied by a stout/cider blend.

The cost is $40; call the Beer Hall at (208) 209-6700 or stop by between 3 and 8 p.m. to save your spot.

Also keep an eye out for more details about MickDuff’s ninth anniversary celebration coming up on Saturday.