We started the night with light bites like lamb koubeh and pizza-flavored popcorn, and Goose Island's sour beers that had been aged in wine barrels with different flavors like strawberry and peach. Then we moved onto the first course, which included a turnip and chickpea salad and a nigella challah. "Don't you dare put a knife into that challah," Sercarz said before everyone dug in. "It's an insult to the world of bread. By all means, rip it." All the dishes in this course included a spice inspired by the Goose IPA, which we sipped alongside our plates. For the second course, along with our IPA, Sercarz whipped up a cilantro seafood stew, complete with tomatillos, pickled jalapenos, and artichokes.