Beer pairing :

Beer Tasting Dinner Part One

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Fair warning...this will be a long one!For New Year's Eve, we nearly went to a local BBQ place that does beer tasting dinners. The dinner for the holiday sounded great, but they didn't take reservations. Ack! Who wants to stand out in the cold for[...]

Beer Tasting Dinner Part Two

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The next two courses in the dinner are far less interesting, so I'll only talk about them briefly. Course five is a great standby that I make fairly often.Third Course: Baked Goat cheese salads with pignolas and cherries with a Kreik vinaigrette[...]

Mushroom Agnolotti in Beer Cream Sauce

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One of the perks of blogging through Foodbuzz is that I’m a member of their Tastemakers program. This basically means that I get to try out free samples of new products from time to time from some of their sponsors. … Continue reading[...]

Beer tasting Dinner Part Three -- Dessert

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Finally, dessert. TheTooth bought me a propane torch for the kitchen for Christmas, so I immediately set about making Creme Brulee. I chose a chocolate version for this dinner, which I suspect is now his favorite. Again, forgive the blurry shot.[...]

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  First Course begins with Barley Wines: Blue Cheese Cheddar Soup garnished with Cayenne dusted popcorn! Victory Old Horizontal Barley Wine 11% Smutty Nose Wheat Wine 11% slightly syrupy, sweet, with a citrus hop[...]

Confit and Gueuze

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I was in Crate and Barrel the other week, got to talking to one of the employees about the joy of Dutch ovens, and my mind turned to velvety duck. We're big fans of duck confit. Once upon a time, it seemed perfectly logical to fork out a bunch of[...]