Here is the delectable menu Larry and Jonathon developed for this special Charlotte Craft Beer Week event:

First Course

Roast Carrot and Ginger Soup with Wasabi Creme

• Paired with Woody Creek White Belgian Wit

Second Course

Peanut Crusted Chicken with Cilantro Chutney

• Paired with Old Scratch Amber Lager

Third Course

Jicama and Blood Orange Salad with a Lobster Won Ton

• Paired with Raging Bitch Belgian-Style IPA

Fourth Course

Braised Pork with Mac ‘n’ Cheese and Collard Greens

• Paired with Doggie Style Classic Pale Ale

Fifth Course

Gonzo Chocolate Baklava

• Paired with Gonzo Imperial Porter

To make a reservation, call Cafe Central at 704-930-7810.

Brewer and cellarman Larry Pomerantz recently developed his own take on fish and chips, inspired by our 20th anniversary Belgian-style IPA Raging Bitch:

Bitch and Chips

Serves 13 (6 oz. portions)

Ingredients:

• 6 cups flour
• 3 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon Old Bay Seasoning
• 36 oz (3 bottles) Flying Dog’s Raging Bitch Belgian-Style IPA
• 5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
• Cornstarch, for dredging

Directions for Bitch Batter and Fish:

1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep frier or pan to 350 degrees.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.

Directions for Homemade French Fries:

1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.

According to Larry, all must be served with plenty of Raging Bitch.

On Friday, November 13th, here’s going to be a four-course beer and food pairing event featuring four styles of Flying Dog Brewery’s award-winning ales at Elk Forge Inn & Spa, the premier bed & breakfast in Elkton, MD. Flying Dog brewery representative Joe Gomez will be on-hand to help guide you through this great-sounding dinner. Tickets are $30 and the two seatings are at 6:30PM and 8:30PM. Learn more at the Elk Forge website.

Click the image below for a larger view of the invitation and menu.

There’s an upcoming Flying Dog beer dinner at Tuscarora Mills in Leesburg, Virginia. Here’s your chance to try Dogtoberfest Marzen and Gonzo Imperial Porter - two Flying Dog beers that won Gold Medals at the 2009 Great American Beer Festival. You’ll also get a chance to try our Double Dog from a nitro tap, which is a pretty special thing to get to try.

Wednesday, November 4th, 2009 @ 7:00 PM
Tuscarora Mills
203 Harrison Street
Leesburg, Virginia 20175

Greeter Beer: In-Heat Wheat Hefeweizen

Course 1: House-made chicken brats with caraway sauerkraut and grilled apples, paired with Dogtoberfest Marzen

Course 2: CHili spiced buffalo burger slider with smoked cheddar, avocado and tater stringles, paired with Dog Schwarz Smoked Double Lager

Course 3: “Pork & Pork” - Smoked baby back ribs & crispy pork belly with poblano BBQ sauce & melon salsa, paired with Double Dog Double Pale Ale (on Nitro)

Course 4: Blackened New York strip with porter steak sauce & mac and cheese, paired with Gonzo Imperial Porter

Course 5: Créme Brulée with hazelnut brittle, paired with Horn Dog Barley Wine

Cost: $75 - Reserve a spot online

Flying Dog Brewery is hosting a beer dinner at Brixx in Winston-Salem, North Carolina on Wednesday, October 21 (that’s tonight). It’s close to sold out, but feel free to call Brixx to see if spots are available. The beer dinner starts at 7PM and costs only $35.

1st Course
Cured Salmon with Cucumber Salad and Dill Sauce, paired with In-Heat Wheat Hefeweizen

2nd Course
Bratwurst Focaccia Bread with Beer Cheese Dipping Sauce, paired with Old Scratch Amber Lager

3rd Course
Spinach Salad and Warm Bacon Dressing, served with Red Onions, Hard Boiled Eggs and Roasted Red Peppers, paired with Doggie Style Classic Pale Ale

4th Course
Smoked Chicken Breast over Sauerkraut Mashed Potatoes, finished with a Currant Sauce, paired with Gonzo Imperial Porter

5th Course
Apple Strudel with raisins & Vanilla Ice Cream, paired with Horn Dog Barley Wine