We’re getting ready for spring with more additions to our menu and some great local beers coming up for American Craft Beer Week (May 12-18). First up, we still have tickets for tonight’s Prix Fixe Beer Dinner with Augie Carton! Not only is this a great chance to drink some of the best beer being made in NJ, it’s also a wonderful opportunity to get to meet Augie, who is one of our favorite beer personalities. He helped create tonight’s menu, which will be paired with five of his awesome Carton Brewery beers (with Augie’s notes… he’s a bit of a poet!):
- Long Island Sea Scallop Ceviche, paired with Carton Boat Session Ale—”You can’t go wrong with a Boat and citrus/light shellfish app!”
- Ramp and Ricotta Pasta Primavera paired with Comma Ale—”Comma could kill it with a pasta primavera-type dish; something richer but pepper heavy.” We’ll also have some charcuterie to pair with Comma, “for 100% are you fucking kidding me awesomeness.”
- Duck Confit paired with Carton Brunch Dinner Grub Ale—”Being Jimmy’s, I think there should be a cassoulet with BDG.”
- Seared Duck Breast paired with Decoy Brown Ale.
- Raisin/Moroccan Bread Pudding paired with Shipwreck Ale—”I’d do a raisin/Moroccan inspired savory leaning desert with Shipwreck.”
We hope you will join us at 7 p.m. this evening for this great beer dinner. We’ll also be hosting a spring market beer dinner next week, Wednesday, May 14th, at 7 p.m. in honor of American Craft Beer Week, as we pair NYC Brewers Guild beers (e.g KelSo, The Other Half, Bronx Brewery) with a menu specially curated day-of by guest chef Annette Tomei. This is a great opportunity to taste what our craft beer kitchen is famous for: making the most from locally grown produce and regional meats/dairy. Menu TBA day-of, but you can get your tickets here.
And you may be aware that we’ve expanded our traditional Tuesday Tastings to encompass more sit-down affairs with food. Tomorrow night (Tuesday, May 6th) is a great example, as we pair local cheeses curated by cheesemonger Pam Brewer for a Beer & Cheese 101 tasting class (tickets here). You’ll sample different cheeses of diverse styles that represent the best of their region, season, and production method. Pam will walk us through the basics of cheesemaking, the stories behind the producers, and the art of pairing. Even the cheese neophyte will feel like an expert by the end of the evening!
And on Tuesday, May 20th, we’ll have another food pairing event with our Beer v. Wine Showdown, featuring local brews and NY State wines paired with foods in a you-be-the-judge tasting event (tickets here). Decide for yourself which pairs better with food: wine or beer?
Of course, our regular bar and kitchen service is always available during our events (reservations recommended for parties of 4 or more). We’re taking bets that spring is gonna stick around this time, and we’ll be pouring for you as the days get longer (and, we hope, warmer).