Beer and mustard braised red deer tenderloin with gruyere white polenta (left) and Grilled rabbit tenderloin, red quinoa, micro greens, heirloom tomatoes with a baby sorrel vinaigrette (right)

  • Beer and mustard braised red deer tenderloin with gruyere white polenta (left) and Grilled rabbit tenderloin, red quinoa, micro greens, heirloom tomatoes with a baby sorrel vinaigrette (right)

Wednesday night brought local food fiends to Chenal Valley’s Euro-bistro, Ya Ya’s, for their first five-course “showdown” between two in-house sous chefs, Nate Miller and Derek Jones. Co-sponsored by Diamond Bear, the two promising young cooks were challenged to construct a menu around five local beers while retaining an emphasis on local and locally grown foods.

Find the course-by-course rundown after the jump.