
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”
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.