Chef’s Table Spring Cuisine and Beer Pairings
The rave reviews:
Eating with Erica
Gluten Free Go-To Guide
Do.Food.Better.
The Chef in Pearls
Oh!Nikka
Ginger Crab Fitter with Spicy Banana Purée
Paired with Fu Manbrew – Belgian Style Wit
Second Course
Spent Grain Cracker, Frisee, Fennel, Blood Orange Vinaigrette
Paired with Blind Pirate – Blood Orange IPA
Third Course
Monkfish, Clams, Snapper and Fresh Rock Shrimp, Pineapple, Saffron, Serrano Aioli
Paired with Serrano Eye Patch Ale – Indian Pale Ale
Fourth Course – Palette Cleanser
Paired with Gun Show – Belgian-Style Golden Ale
Fifth Course
Morels, Carolina Rice Grits, Heirloom Carrot, Wilted Greens, Cocoa
Paired with Bourbon Barrel Drafty Kilt
Scotch Ale Aged in Bourbon Barrels
Sixth Course
Smoked Dark Chocolate, Malted Sweet Cream, Caramel, Hazelnut Powder
Paired with Toasted Hazelnut Imperial Stout