Saturday, September 22, 2007

golf and beer and food

I'm so familiar with the concept of a beer dinner, that I'm bemused when others often are not.

Simply put, it's a dinner served with beer - something many of us do.

But there's much more involved (and more fun) when it's a planned dinner in which each course is paired with a specific beer.

There are generally two different ways to go.

First, a restaurant might plan a special meal for each beer of the dinner. This will allow the restaurant's chef to showcase his/her skills. The dinner becomes a reward for loyal customers.

But the restaurant might also feature its 'standard' fare, re-plating into smaller portions. This is a viable option as well. Customers - new and repeat - experience a greater range of the kitchen's fare. It creates repeat business.

This was the path chosen by the PGA Tour Grill in Rockville, Maryland for its first ever beer dinner last Tuesday. Chef Goodman featured 5 of Clipper City 's beers and 4 regular menu items, served as small plates. It was an intimate dinner served in the wine-room off of the main bar area. The Blackened Yellowfin Tuna (with soy sauce, ginger,and wasabi) was the evening's hit, paired with Loose Cannon Hop3 Ale.

Oxford Raspbery Wheat Ale
the East Coast's original non-sweet raspberry wheat

First Course
Goat Cheese Salad with Champagne vinaigrette
Oxford Hefeweizen
Second Course
Beef Spare Ribs with house barbeque sauce
Balto MarzHon
the nation's best Vienna Lager/Oktoberfest

Third Course
Blackened Yellowfin Tuna with soy sauce, ginger,and wasabi
Loose Cannon Hop3 Ale
Maryland Governor's Cup winner

Chocolate Brownie Sundae ... 75% cocoa
Peg Leg Imperial Stout

Fried pickles are a guilty pleasure of mine. They weren't served for the beer dinner, but they are available everyday at the bar.

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