Was your New Year’s Resolution to drink more amazing Brooklyn Brewery beer? Thought so, which is why we’re starting off 2015 with a four course beer dinner at The Office Tavern in Morristown, NJ on Thursday, January 29th. Every course will be partnered with a Brooklyn Brewery beer, some rare and limited edition, and Brooklyn’s own Chris Vasquez will lead diners through each pairing. Tickets are $50, and reservations can be made by calling the restaurant at 973.285.0220. Take a look at the menu below, and get yours asap.
Seared Diver Scallop – tarragon compressed pineapple charred leaks, saffron nage
Brooklyn East IPA
Jamaican Spiced beef – flakey crust, roasted pepper coulis and corn relish
Quadraceratops, Brewmaster’s Reserve
Pink peppercorn crusted fillet of beef, maytag bleu cheese potatoes, and lobster tarragon sabayon
Black Chocolate Stout
Chocolate bread pudding – salted caramel brittle, raspberry compote
Join us for a delicious midwinter dinner highlighting Executive Chef Tim Rowley’s local cuisine paired with some of Brooklyn Brewery’s finest (and quite warming) beers. The menu will feature four courses, each paired with 4 oz pours from a Brooklyn large-format bottle. (Additional pours will be available for purchase while supplies last).
We’ll have 2 seatings, 6-8 pm and 8:30-10:30 pm. Tickets are $75 per person plus tax and gratuity ($99). Modifications can be made to accommodate most diets; please request alternatives at the time of purchase.
1. Local Oyster Stew, salsify, benton’s bacon, mustard greens
* Paired with Brooklyn Silver Anniversary Lager, an “intensified” doppelbock version of Brooklyn lager, brewed to commemorate the brewery’s 25th anniversary. 8.6% abv
2. Duck Duo, spiced sausage, poached egg, crispy brussels sprouts, pomegranate gastrique
* Paired with Brooklyn Hand & Seal, a limited-edition barleywine aged in Four Roses bourbon barrels. 13.3% abv
3. Four Barrel Coffee Braised Lamb Shoulder, vanilla parsnip purée, buttered beets
*Paired with Brooklyn Black Ops, an imperial stout aged in bourbon barrels, then refermented in bottle with Champagne yeast. 10.5% abv
4. Walnut Roulade, vanilla parfait, blood orange marmalade
*Paired with Brooklyn Local 2, a Belgian-style strong dark ale brewed with raw wildflower honey and refermented in bottle. 9% abv.
Tony & Phil Ciccone of Slyce in Ardsley, NY are planning a meal so hearty and delicious you won’t want to miss it. Teaming up with Brooklyn’s Rob Basile, they’re offering up the perfect beer and food pairings in a four course feast. Take a look at their beautiful menu below and get your tickets, which are $50, by calling Slyce at 914-693-2664
Brooklyn Sorachi Ace
Coconut Shrimp with sweet Thai chili sauce and orange glaze
Tips & Tails: filet mignon tips topped with gorgonzola cheese on a crostini
Brooklyn Silver Anniversary Lager
Tomato Basil: marinated plum tomatoes, fresh mozzarella, garlic, basil
Goat Cheese, Fig & Honey: organic turkish figs, goat cheese, mozzarella, drizzled honey
Brooklyn Local 2
Short Ribs: port wine and vegetable braised beef short ribs served with polenta
Black Chocolate Stout & Kriek, a Brooklyn Quarterly Experiment
Homemade New York-style cheesecake
The Cook & The Cork is putting together a four-course Beer Dinner with an all-star lineup of Brooklyn Brewery winter favorites, Tickets are $100, including tax & tip, so check out the menu below, then reserve your place.
Calling all beer geeks residing in Wilmington, Delaware, Brooklyn’s Miles Moser is rolling into town with a heck of a beer list in tow. Join Miles on Monday, January 12th for a beer dinner at Tyler’s. This multi-course feast will feature Brooklyn beers rare, limited edition, and vintage, including a few beers from our Brewmaster’s Reserve series. Tickets are a steal at $30, but seating is limited. Call Tyler’s at 302-528-6440 to make your reservation.
The folks at Dooby’s are doing the holidays right with beer, ugly sweaters, and camaraderie. We’ll let them take it from here:
“We’re gonna kick things off with a super casual reception, featuring fresh takes on classic holiday appetizers, such as cocktail meatballs, foie gras, devilled eggs, and much more, served alongside of bottles of the Brooklyn Lager. The sit-down portion features a mulled beet salad paired with Sorachi Ace, and a large plated holiday dinner containing roasted pig head, bacon sweet potato casserole, cranberry glaze, chestnut stuffing, crispy brussel sprouts and more, paired with Local 1. To finish, we’re gonna one-up Mom’s holiday sweets spread with chocolate cherry fruitcake with chocolate-filled prunes and candied pecans, served alongside of the Hand and Seal Barleywine. Your holiday party has never tasted so good.”
Sound good? Tickets, $60, can be reserved by emailing firstname.lastname@example.org
There’s a five course Beer Dinner happening at Macon Bistro & Larder on December 17th, and we want you to be part of it. Dinner is $85, including tax & tip. Check out the menu below.
Epoisses, walnut bread, kumquat marmalade
Braised beets, coriander vinaigrett, orange
Rappahannock oyster stew, benne seeds, purple potatoes
Jerked quail, wheatberry salad, pickled turnips
Chocolate chess pie, hazelnut ice cream.
We’re a hungry lot, and when it comes to a good meal we never say no, which is why we’re excited for our beer dinner at The Cabana in Long Beach, NY. On November 13th, we’re tucking into a beer pairing extravaganza. Brooklyn’s Chris Creagh will be leading diners through four courses paired with some of our favorite beers. It’s a steal at $45 (gratuity not included); call their hostess for more information: 516-889-1345.
Mussels in a Sorachi Ace garlic & butter broth
Pasta Primavera in a pink sauce
Stuffed Chicken Breast with chorizo, sautéed mushrooms & onions, topped with ranchero sauce
Apple Cranberry Empanadas served with vanilla ice cream & carmel sauce
Post Road Pumpkin Ale
In the world of beer and food pairings, one of the simplest and most recognized is the classic beer and cheese. Just about everyone knows that for each beer there is a cheese and for each cheese there is a beer (or beers). We even run our own series of suggested pairings.
For our fifth Dinner Party on Thursday, November 13th, we’re collaborating with a producer we’ve long admired: Jasper Hill Farm. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Their operation is simple and hyper-local: six producers, six herds, twelve cheeses. Jasper Hill’s work isn’t finished once the cheeses are made, however. An underground aging facility maximizes the potential of cheeses made by their creamery, as well as those of other local creameries. Leftover whey from the cheesemaking process is fed to their heritage breed pigs, who roam the woodlands beyond the cows’ pasture. As you can see, the beautiful cheeses Jasper Hill both produces and finishes are one of the truest representations of terroir. Paired together with some of our best and brightest Brooklyn Brewery beer, this meal will fill your mind as well as your stomach with a greater appreciation of what dairy can do. You’ll leave ready to pair beer & cheese on your own.
Joining us for the evening is Monger Liaison Molly Browne. Molly honed her culinary skills in the lively Denver culinary scene, where she was introduced early (and often) to the excellent craft beer native to the Rocky Mountains. She’s a Certified Cheese Professional, former competitor in the Cheesemonger Invitational, and all-around cheese dynamo. Our own chef, Andrew Gerson, is all about keeping things playful as well as delicious. Between he and Molly, diners can expect each course to be an exploration into the wide world of dairy and cheese. Prepare for an adventure, caseophiles.
Tickets for this dinner are $85 and it’s not a huge room, so reserve yours quickly.
We’re a hungry lot that’s never said no to a good meal, which is why we’re excited for our beer dinner at Dubh Linn Square in Cherry Hill, NJ. On November 12th, we’re tucking into a beer pairing extravaganza. Brooklyn’s Miles Moser will be leading diners through four courses paired with some of our favorite beers. It’s a steal at $45; Reservations can be made online at Open Table or by calling the restaurant at (856) 520-8312.