Eating About Beer Winter 2011 Dinner Part 2

This is the second set of pictures from the Eating About Beer Winter 2011 dinner.  The first set is available here.

Plating the third course: Guatemalan longaniza sausage with a roasted tomato salsa with fresh (homemade) cheese, grilled scallions and a black bean puree.

 

 

 

 

 

The evening’s wonderful guests

 

 

 

 

 

 

 

 

 

 

 

 

Sausage links.  Tied with corn husks ties.

 

 

 

The third course.  The cheese was a homemade queso fresco.

 

 

 

Plates lined up, almost ready for serving.

 

 

 

Describing the course and the beer to everyone.

 

 

 

 

 

 

This was a posed shot.  “Act like you’re eating”

 

 

 

A lemon sherbet intermezzo.

 

 

 

Sherbet on plates

 

 

 

Lobster.  In butter.  lots of butter.

 

 

 

Prepping the lobster for serving

 

 

 

Crispy potato pyramids.  Szechuan lemon pepper gastrique also went with the butter-poached lobster.  The beer pairing was a Belgian pale ale.

 

 

 

 

 

 

Describing the dish and the beer

 

 

 

Plating the Fifth course: Beer-braised duck leg with a potato-celery root puree.  Paired with a Belgian strong dark ale.

 

 

 

 

 

 

The sixth course:  A bananas foster brulee.

 

 

 

The dessert was paired with a dunkelweizen.

 

 

 

the end.  I hope you’ve enjoyed the photos.   If you liked them, leave me a comment or something (unless you’re a robot who will leave a spammy message).  If you’d like to know about the next event, check out Eating About Beer’s website or their twitter feed: @EatingAboutBeer.

 

 

 

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