Pic(k) of the Week: Welcomed by a Blonde

During American Craft Beer Week, Fire Works Pizzeria (in Arlington, Virginia) invited Allagash Brewing Company (of Portland, Maine) to host a 5-course, 6-beer dinner.

The brewery's draft-only spring ale, Allagash Blonde —brewed with pilsner malt and traditional, noble hops (Hallertauer and Saaz), and finishing at 7.1% alcohol-by-volume— was the welcome beer for the evening.

Things then went like this:

• 1ST COURSE
  Baked Apple and Walnut Tart
  Served with Allagash Dubbel (7% alcohol-by-volume)
  
  
• 2ND COURSE
  Trio of Sushi Rolls: Tuna, California & Crab Tempura
  Served with Allagash Tripel (9% alcohol-by-volume)
  
  
• 3RD COURSE
  Brown Sugar Cedar Planked Salmon
  Served with Allagash Curieux (11% alcohol-by-volume)
  
  
• 4TH COURSE
  Pork Roulade, Sour Cherries and Spinach with Sweet Potato Mash
  Served with Allagash Four Ale (10% alcohol-by-volume)
  
  
• DESSERT COURSE
  Almond Cinnamon Phyllo Purse with Bittersweet Chocolate Sauce
  Served with Allagash Bourbon Barrel Black (9.2% alcohol-by-volume)

Fire Work's chef, Frank Mayo designed and prepared the menu. He and bar manager Devin Ochs chose the beer for each course. Suzanne Woods, the mid-atlantic representative for Allagash Brewing spoke at the dinner.

14 May 2013.

********************

More photos from the dinner: here.

Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virginia— I sell the beers of Allagash.

Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Olympus Pen E-PL1. Commercial reproduction requires explicit permission, as per Creative Commons.