After last month’s successful pair-up at Magnolias Mill, I’m happy to announce that I’ll be joining Clipper City Brewing again for another beer dinner celebrating their newly organic line of Oxford Ales.
In addition to being a great excuse to get out and drink some organic beers from a local brewery (while listening to me yap about sustainability and beer), this beer dinner will be extra special because all the food will be vegetarian!
Last time, at the Magnolias event, Clipper City representative Tom Cizauskas explained to me that despite participating in dozens (hundreds?) of beer dinners over the years, he’s never been able to eat a full meal because he maintains a vegetarian diet. Now, with cuisine cooperation from the friendly folks at Great Sage restaurant in Clarksburg, MD, he’ll be cleaning his plate!
Oh, and did I mention the Organic Amber Ale would be served from a dry-hopped cask? Come on now! Could it get any better than this?
Here’s the tentative menu for this June 26, 2008 beer dinner:
Welcome – Clipper City MärzHon (draught), the nation’s best Vienna Lager, two years running.
Roasted Shitakes, over Spinach with a Tomato Fennel Vinaigrette.
Paired with fresh cask of Oxford Organics Amber Ale.
Asparagus and Roasted Red Pepper Filo Purse with a Creamy Goat Cheese Sauce (or without, for vegans)
Paired with Small Craft Warning Über Pils (bottle).
Thai Yellow Curry with Vegan ‘Beef ‘Tips and Mangos
Paired with Loose Cannon Hop3 Ale (bottle).
Aztec Chocolate Mousse (dairy-less chocolate mousse with a hint of chili peppers!)
Paired with Peg Leg Imperial Stout (bottle).