Contrary to what one might assume, beer is considered to be just as complimentary to food and dining as wine. In fact, many would argue that beer is actually more difficult to produce (especially well), and that it takes greater time, care, and expertise as well as a highly refined palate to create the perfect combination of barley, hops, oats, and the like to produce a truly exceptional brew.
I realize this is a far cry from the glass-swirling, slurping wine snob you might picture in your mind when you think of fine dining and food pairings, but the people at Big Rock Chophouse recognize the unique contribution brewmasters make to the world culture of cuisine, and are celebrating all the mighty power of fermented starches with a February Beer Dinner on Tuesday, February 17th. The reception starts at 6:30PM with dinner served at 7:00PM, and the cost is $75.00 per person, inclusive of tax and gratuity.
Appetizer Station
Steamed Prince Edward Island Mussels with Belgium Wit
Platinum Blond Brewed Onion Dip and Chips with Platinum Blond
Strong Scotch Red Ale Batter Fried Chicken, Malt Tarter with Scotch Red Ale
First Course
Garam Masala Marinated Swordfish and Shrimp with Amaranth, Mulligatawny Sauce Poured with India Pale Ale and Winter Pils
Intermezzo
Lemon Verbina and Grapefruit Sorbet with Saison St. Clair “Float”
Main Course
Duck Confit and White Bean Cassoulet, Roast Lamb Loin and Arugula Salad Poured with Belgium Style Tripel and Maple Farmhouse Ale
Dessert Course
Chocolate Cherry Bomb, Cherry Liquors Poured with Michigan Sour Cherry Tripel and B-Line Barley Wine
After Dinner Coffee will be poured with Russian Imperial Stout and Bourbon Stout
