April's Brewmaster's Dinner featured hop-forward beers paired with some incredible small plates. A relatively low-key affair, last night's dinner was a great time for all who braved the crazy weather to enjoy some delicious food & drink. Sometimes pictures simply do not do these events justice, and this happens to be one of those times. Many thanks to all who made it out, but for those that didn't, here's what you missed:
The dinner was held in the old cigar lounge between McCoy's/the Foundry.
The reception course: rosemary-scented bar nuts with Sünner Kölsch - 5.4% ABV.
Tempura battered artichoke & goat cheese fritters served with Houblon Chouffe - 9% ABV.
Owner James Westphal hosted the dinner solo, which made it, to use his words, "the best Brewmaster's Dinner yet!"
Momofuku glazed chicken wing with pickled chili peppers & jalapeno cheddar grits paired with McCoy's cask-conditioned IPA (dry hopped with Summit hops and pulled off the beer engine) - 7.1% ABV.
Sweet thai glazed grilled prawns with peanut rice noodles, cucumber salad & Southern Tier's Gemini IPA - 10.5% ABV.
Candied ginger-spiced carrot cake with Moylan's Hopsickle "triple" IPA - 9.2% ABV. Looks good, eh? It tasted better.
Cheers!Tickets are on sale now for May's dinner, which will be held at the Foundry and feature guest host John Mallett from Bell's Brewery. More info coming soon...
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