Brews, Booze and Food
Dinner is served -- with the perfect wine and beer
Microbeerclub.com
What could be better than a five-course meal paired with fine wine and flavorful beer?
Ah yes, the age-old debate: Beer vs. Wine. But can't we all just get along? The Iron Hill Brewery in West Chester says absolutely and that's why they created the Brewmaster's Beer vs. Wine Dinner.
Sure, we realize that sounds a bit like a competition, but it's actually a pairing of delicious food with the perfect wine and flavorful brews.
The first course is a pumpkin gratin - applewood smoked bacon, exotic mushrooms, pearl onions and herb croustade paired with Viognier, Renwood, 2006 Lodi, CA and Ichabod Imperial Pumpkin Ale
For course number two enjoy a crispy seared diver sea scallop, autumn spiced acorn squash and garam masala sauce paired with Chardonnay, Hahn Estate, 2007 Monterey, CA and RØDE
Next is roasted quail breast braised lentils, fried Serrano ham and butternut squash paired with Pinot Noir, Fess Parker "Station" 2007 Central Coast, CA and Biere de Mars.
For your fourth course, Iron Hill is serving seared venison loin stuffed with goat cheese and thyme, fingerling potato coins and blueberry balsamic glaze. They're pairing it with Cabernet Sauvignon, Steltzner "Claret" 2007 Napa, CA and Abbey Dubbel
The fifth and final course consists of a bleu cheese cheesecake with a port wine caramel drizzle. Served with Porto, Fonseca Bin 27 NV Oporto, Portugal and Old Ale.
Dinner will be served on Friday, Nov. 6 at 7:30 p.m. The beer, wine and food (and gratuity) will run you $70.
Posted Friday, Nov 6, 2009 - 5:00 AM EST
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