|Sunday, Feb 20th, 6pm.|
His concise beer course made this food-ie event so special and unique and needless to say, a lot of fun for everyone.
For the 3rd course which included meat and veggie main options, PBC's Newbold, a hoppy (yet less so than typical American IPA's) ale was paired. I'm not normally into hoppy beers and the newbold is in a way, the polar opposite of my usual preference. I did, however, discover it is delicious with food, especially the exceptionally prepared Lamb Lollipops and the Beef Bruschetta with this beer.
Though all the food throughout this meal was really great, the dessert course was my favorite. Perhaps that was a result of trying three desserts or ... trying three great dessert beers with them. I think it's safe to say most people do not often consider beer with their desserts but I am now a big fan of this concept. Dean paired a diverse set to match the different dessert tastings.
They were kind of color coordinated, even. I over-heard one person say that it was recommended to go light to dark, and that order certainly worked wonders for me. The Lemon Curd was perfectly complimented with the Wiezenbock. The upside Down Pear and Cherry Tart was paired perfectly with the Samuel Smiths Cherry Ale. And the rich Chocolate Truffle's bitter sweet pairing of Foreign Extra Stout by Guinness was a great way to end the course (and sadly, the evening).
A light, savory blend of mixed greens, asparagus, zucchini, peas and roasted tomatoes
tossed in a citrus basil vinaigrette with sharp parmesan cheese
Fresh Romaine lettuce tossed in a red wine vinaigrette with sundried tomatoes, cucumbers,
kalamata olives, red onions, feta cheese and pita chip crumbles
Polish style potato and cheese pierogies served with sautéed onions and sour cream
Fiery buffalo seasoned cuts of chicken battered in crispy bread coating
accompanied with a cool blue cheese dressing and celery sticks
Open face seasoned beef steak served a top herb infused toasted crostini finished with a tomato bruschetta
eggplant, zucchini, and yellow squash
A duo of Chocolate truffles infused with Grand Marnier Liquor and Amaretto
A smooth pallet pleaser. Tart yet refreshing lemon curd served chilled
|Chef T did a great job making us so happy.|
|Upstairs at the Hinge is a really great room for group events!|
|(click on any image to view full size)|
|Thanks Dean, for your generosity!|
*disclaimer: being caught up in the fun, or the beer, I truly missed our talented and more often sober foodie photographer, Cho. Alas, I forgot to take the group photo at the end of this meal!! I suppose that's just another thing to set this great event apart from all the other great events. (sigh) Next time I guess ;)
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