Aug 13 2007
Tips/Ideas
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1. Choose a theme for your Beer Dinner. Themes can be chosen based on holiday and seasons.
2. Divvy up the work. Ask each of your guests to bring one of the courses and the beer it is to be paired with.
3. Talk about the beer and food pairing. Have each person participating in the Beer Dinner talk about what flavors stand out to them.
4. Vote on the favorite course of the night. After a few Beer Dinners, you’ll be able to have a “Best of Beer Dinner”.
5. Encourage creativity. Have each person coming to the dinner bring their own beer and food pairing and see what they come up with.
6. Write down the complete menu from the Beer Dinners you attend. Keeping track and taking notes of the pairings will help you create your own menus in the future.
7. Share! Email us your Beer Dinner Menus, Pairings and Tasting Notes and we’ll post the best ones on the website for all to try.
[…] Tips and Ideas […]
Fondue finally dives into the world of hops and barley!
The Melting Pot in Irvine and Brea hosted beer dinners in June featuring an array of domestic and import beers.
An email was sent out and by the end of the day the dinners were both sold out. With limited seating and an intimate atmosphere, the dinners were fun, interactive, and memorable. Here is the menu:
Prosciutto Wrapped Cantaloupe Wedges
with Balsamic Glaze
(Peroni Nastro Azzurro’s)
Creamy European Cheese Fondue
Fontina and Gran Queso Cheeses blended with White Wine,
Roasted Garlic, White Truffle oil, and topped with Scallions
(Pilsner Urquell)
Shaved Parmesan on a bed of Arugula drizzled with a
Lemon Vinaigrette Dressing
(Abita Amber Ale)
Filet Mignon, Butternut Squash, Balsamic Marinated Sirloin,
Tiger Shrimp, Garlic & Harb Marinated Chicken Breast,
and Portobello Mushrooms
(Hoegaarden Belgium White
& Leinenkugel’s Sunset Wheat)
Amaretto Meltdown
White Chocolate fondue, a shot of Amaretto di Saranno
flambéed tableside
(Lindeman Lambic Framboise)