Of all the beer dinners with which I've been involved, one stands out for me if only because of its personal relevance.
You see, I'm a vegetarian. Beer itself is a fine vegetarian foodstuff, but the food courses at these dinners are, more often than not, animal-based.
I ask for food substitutions, and the chefs graciously oblige, creating special plates. But I miss out on the flavor pairing conceptions that the chefs had originally created for each beer.
That was always the case, that is until last year, when Great Sage Restaurant in Clarksville, Maryland asked me to co-host a vegetarian beer dinner. That evening would be the first time in my career that I had attended a beer dinner at which I would enjoy each and every course as the chef had created it.
Now, take 2!
This coming Monday, 16 November, Great Sage is repeating that experience, again with the beers of Clipper City Brewing but now with a new chef and a new vegan menu. Here are the details of the 4-course Gourmet Beer Dinner:
Tabouli cucumber salad with frisee, bell pepper curls & curry vinaigrette
Small Craft Warning Über Pils
Pistachio and citrus crusted ‘goat cheese’ log with fresh herbs & sea salt
Loose Cannon Hop3 Ale
‘Tenderloin’ Au Poivre with horseradish roasted fingerling potatoes & haricot verts
Winter Storm Category 5 Ale
Tempura marshmallow-fudge brownie crouton in mocha chocolate soup
Peg Leg Imperial Stout
- More information, reservations, and directions are available at the website: www.great-sage.com.
- As I no longer work for Clipper City Brewing, I will NOT be hosting this year's dinner . However, I do still sell the brewery's beers as an employee of Select Wines, Inc., a wine & beer wholesaler operating in northern Virginia.
- My story on last year's dinner: Here.
- Why the name VeggieDag Thursday? Here.