CEDAR FALLS -- Teriyaki Beer Flank Steak made with Goose Island Honkers Ale.

Mushrooms with Alfredo sauce, paired with Samuel Adams Pale Ale.

Pork braised in Samuel Adams Cherry Wheat beer.

Key lime cheesecake paired with Michelob Lime Cactus Beer.

… Use your napkin, mister. You're drooling.

It's hard not to, when Tara Sagers reels off her list of food and beer pairings for the first-ever "Beers To You and Gourmet Too" event from 3 to 6 p.m. Sunday at the Gallagher-Bluedorn Performing Arts Center.

The beer and gourmet food tasting is a fundraiser for Friends of the Gallagher-Bluedorn, and will feature more than 30 pairings from local restaurants, businesses and vendors. Fahr Beverage is the exclusive beer vendor and Sagers is Fahr's Beer Gourmet.

"Planning and working out logistics for the event is a major challenge, but it's been fun. For me, it was a chance to visit all the restaurants, meet the chefs and work with them in developing the event. The pairings are just incredible … like the pork braised with Samuel Adams Cherry Wheat beer. Usually its just the cherry 'nose' you smell, but in this dish, the cherry just explodes in your mouth. The Key lime cheesecake with Michelob Lime Cactus beer -- carbonation pulls the cheese off the tongue and cleanses the palate. It's an incredible combination."

Napkin, please.

There also will be tastings and displays by local homebrewers and both a silent and live auction.

A cooking demonstration will take place in the Great Hall, where Sagers, Chef Jim Nadeau and Sous Chef Steve Carlson from Sunnyside Country Club will prepare four dishes, each using Goose Island beers. Samples and pairings will be distributed throughout the demonstration.

"That's unusual for a cooking demonstration. At most of them, it's usually just the front row or two who gets to sample dishes. I was adamant that everyone have an opportunity to sample the food," says Sager.

As they cook, John Hall, founder and president of Goose Island Brewery in Chicago, and a UNI alum, will discuss Goose Island beers and the brewery.

Funds raised will benefit the Buck A Kid and Kaleidoscope programs for youth.

Participating restaurants include: Galleria de Paco, CU Restaurant, Farradday's at the Isle Casino and Hotel, Montage, Sunnyside Country Club, Hy-Vee Wine and Spirits, Cedar Falls Brown Bottle, Famous Dave's, Indulgence, Hickory House, Gatsby's at the Elks Club, Three Friends Catering, Tony's Trattoria, Doughy Joey's, Waterloo Brown Bottle, Chapala's, Mulligan's, Centennial Oaks Golf Club, Edgewater Golf Club, SAAK's from Waverly, Gourmet Gardens and UNI Catering.

Event sponsors are ME&V and Fahr Beverage, with support from Farradday's and Isle of Capri Casino and Hotel, DC Industries, Witham Auto Centers, Young Plumbing and Heating, PDCM Insurance, Wheaton Franciscan Healthcare, Sartori Memorial Hospital, Omega Cabinets, Classic Kitchen & Bath and Smitty's Tire and Appliance.

Tickets are $30 for Friends members; $35 for others, available at UNItix locations or by calling 273-4849 or online at www.gbpac.com.

Teriyaki Beer Flank Steak

1-1/2 pounds flank steak

1/2 cup Goose Island Honkers Ale

1/4 cup Teriyaki sauce (recipe below)

1/4 cup brown sugar

1 tablespoon black pepper seasoning mix

1 red bell pepper sliced strips

1 green bell pepper sliced in strips

2 sweet onions sliced in strips

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Teriyaki sauce:

1/2 cup orange juice or pineapple juice

1/2 cup soy sauce

1/4 cup oil

1 teaspoon dry mustard

2 teaspoon ginger

1 tablespoon brown sugar

Ground pepper

Combine and put in microwave on simmer for five minutes and cool completely and store in a jar.

Honkers Bruschetta

1 loaf French bread cut into 1/2- inch slices

1/3 cup melted butter

6 ounces Goose Island Honkers Ale, room temperature

1 cup diced plum tomatoes

1 clove garlic

1/8 cup chopped fresh basil

Black pepper and kosher salt

Preheat oven to 400 F. Lightly grease a baking sheet. In a small bowl mix together butter and Honkers Ale and then set aside. Lay the sliced bread out on a baking sheet and brush with the Honkers Ale and butter mixture. Bake for about 10 minutes until lightly brown. Turn over the bread and brush other side and bake another 10 minutes. Remove from oven and rub with garlic clove.

Mix together the tomatoes fresh basil, pepper and salt in a bowl. Top each bread slice with tomato mixture and place on a serving dish.

In a large bowl, place beer, teriyaki sauce, brown sugar and season mix. Mix thoroughly and add flank steak; coat. In small bowl add vegetables, oil and vinegar; mix. Set both aside until grill is preheated. Grill vegetables to desired tenderness, about 10-15 minutes.

Remove from grill and set aside. Grill steak approximately 4-7 minutes per side for medium rare. Remove from grill and let rest for five minutes. Thinly slice steak at an angle. If you boil the marinade in a pot while cooking you can use these juices to pour gently over the meat and vegetables for added moistness and flavor. Serve as a main dish or piled on buns