Chef’s Table Dinner @ Garlic Poet with DuClaw Brewing

chef's table

Get ready for yet another amazing Chef’s Table Dinner at the Garlic Poet, this time featuring Maryland favorite DuClaw Brewing. If you haven’t been to a chef’s table dinner yet, I highly recommend you check on out. Kurt Mewer, head chef, does a fantastic job at perfectly pairing craft beer and farm-to-table dishes that oftentimes include beer as well. Feel free to read up on our review of a previous beer pairing dinner here. With DuClaw Brewing in the mix this go-round, the menu sounds like just plain insanity. Check it out:

COURSE 1
Uni (Sea Urchin Roe), Smoked Sea Salt, Local Radish, House Grown Micro Greens
Paired With: DuClaw Brewing Co.’s Funk – 5% ABV (Blueberry Citrus Wheat Ale)

COURSE 2
Curried Peach Cured Pork Brisket, Warm Kimchi Cabbage, Miso-Lime Chimichurri, Purple Potato Starch
Paired With: DuClaw Brewing Co.’s Euforia (Toffee Nut Brown Ale)

COURSE 3
Pan Seared Muscovy Duck Breast, Beet Greens, Mustard Emulsion, Meyer Lemon Foam, Snow Pea Tendrils
Paired With: DuClaw Brewing Co.’s HellRazer IPA – 7.5% ABV (American IPA)

COURSE 4
Terrine of House Smoked Bacon and Hopped Banana-Bacon Aspic Topped with Banana Crème Anglaise
Paired With: DuClaw Brewing Co.’s Sweet Baby Jesus – 6.5% ABV (Chocolate Peanut Butter Porter)

Be sure to reserve your spot now as this will fill up quickly! Here’s the full run down:

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