Saturday, January 19, 2008

Chadwicks in Alexandria: Clipper Beer Dinner

Chadwicks Restaurant is a long-time fixture on the waterfront in Old Town, Alexandria, Virginia. Chef/General Manager Peter Durkin has invited Clipper City Brewing Company to be the featured guest-of-honor there for a beer dinner on Tuesday 5 February at 7pm. (703-836-4442)

His menu for the evening will mate Clipper's local beers with local area foods.

1) Hors d'Oeuvres

  • Herb-roasted quail (Manchester Farms PA)
  • Toasted-oat-and-ale-battered fluke fingers (Chesapeake)
  • Kielbasa with braised-in-beer kraut (Ostrowski's of Baltimore)
  • Bay oysters with chili mignonette (Assateague and Chincoteague)
    a mignonette is an herb and white peppercorn garni
  • Fresh cut Old Bay fries
    Old Bay is a Maryland-area spice blend, somewhat spicy, famous for its use on crabcakes
Paired with:
  • Chadwick's Ale
    a German-style Hefeweizen brewed for Chadwick's by Clipper City.
  • Winter Storm Imperial ESB
    We're tapping this fresh from a cask; Peter believes this is the first cask ever served at Chadwicks.
2) Appetizer

3) Fish Course
  • Ragoût of Chesapeake rockfish, Middleneck clams, Kennett Square PA oyster mushrooms
  • Rockfish, a specialty of the Chesapeake Bay, is also known as striped bass.
  • Paired with: Loose Cannon Hop3 Ale
4) Meat Course
  • Stout-braised Virginia Wagyu Beef
  • Wagyu beef is a flavorful beer-fed breed, originally of Kobe stock imported from Japan.
  • with a house-made Agnolotti filled with Hummingbird Farms, MD Arugula and Yams
  • small, stuffed, crescent-shaped ravioli
  • Paired with: Peg Leg Imperial Stout
5) Dessert
  • Banana and Dark Chocolate Cream Puff
  • Paired with: Hang Ten Dopplebock
  • A 10% alcohol by volume weizenbock—very dessert-like and complex—aged for 7 months. The dinner begins and ends with weizens (German style wheat beers), but each of very different character.
The (good) aftermath.

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