Hoedown Masquerade at the Keller Brick Barn

Join us in celebrating an Iowa harvest and a LEGEND of true hospitality!

• Masks and/or costumed attire required.

• Cocktails upon arrival, seated dinner with comments from special guests honoring George, and desserts.

• Pinot Noir and Sauvignon Blanc will be placed on all the tables.

• Dance the night away with a live band!!!

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Masquerade Menu

• A signature cocktail will be served upon arrival, featuring Revelton Distillery Bourbon and their famous Honey Vodka. Also enjoy maytag blue cheese stuffed dates drizzled with lavender honey.

• For dinner the chefs will re-create the following dishes to what their vision is today featuring a mixed grill quad served family style:

• Grilled brined pork chop with fennel pollen and demi glacé.  (CENTRO)


• Brined and marinated airline chicken breast with lemon, white wine, and herbs (CENTRO)


• Grilled hanger steak rubbed with fresh herbs topped with wild mushrooms and garlic butter. (DJANGO)


• Grilled pastor style pork chop with apple chipotle sauce. (MALO)

• Sides: grilled veggies and grilled/roasted baby potatoes tossed with roasted garlic, fresh organic herbs, and a sweet balsamic.

• Dessert: Stone fruit pie, creme pie, and more pie than you can imagine! George loves pie!!!

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George Formaro is the accomplished restaurateur behind some of Des Moines' most successful eateries - Centro, Django, Malo, South Union Bread Café, Gateway Market & Café and Zombie Burger + Drink Lab. He is also the founder of the first artisan bakery in lowa, South Union Bakery, opened in 1996. He has been a mentor, friend, inspiration for me for almost 20 years now. We have worked and collaborated many times together; from Iowa Public Television to dozens of 501 C3 nonprofit organizations.

These past few years I have personally witnessed the baton being handed to a new generation of younger, modern and cutting-edge chefs, that got where they are, thanks to George or his restaurants. (They will be preparing this meal with George’s own recipes!)

And this is deeply personal for me as well, as I feel his consummate attention to detail with hospitality, locally sourced ingredients, and building a true community from an actual dinner table, has made me get to where I am today and want to stay, with Panache.

So I invite you, and 79 of our closest friends in the food network to lift a glass and celebrate the man, mentor, and the legend!

- Sincerely, Beau Fodor - Panache

A portion of the proceeds will benefit https://dorothyshouse.org/