2011 - Sam Adams Beer Dinner

1st course: Duck Confit, Watercress Salad, Blackberry Vinaigrette, Candied Pecans - Blackberry Witbier

Nice pairing. The salad was very tasty with LOTS of duck confit. The duck confit was tender and flavorful, not too fatty.

2nd course: Pale Ale Mussels, Butter, Citrus, Garlic, Fresh Garlic Bread - Pale Ale

A very large portion of mussels. They were served in a garlic butter broth. They were pretty tasty. The pairing was nice also.

3rd course: Seared Sea Scallops, Roasted Corn Relish, Edamame Puree, Lime Dressing - Imperial White

The scallops were very nicely seared and tasted fresh and clean. The edamame puree wasn't bad, but didn't have a lot of flavor. The corn relish was nice.

4th Course: 7 Hour Braised Beef Short Ribs, Vegetables, Pan Juices, Best-Mashed-Potatoes-Ever - Wee Heavy Scotch Ale

Nicely cooked shortribs, very tender, although a little underseasoned. Mashed potatoes were nice. The beer was quite interesting. You could definitely taste the peaty flavor Scotland is famous for.

5th Course: Bruleé Pumpkin Cheesecake, 5-Spice Whipped Cream - Double Bock

This was excellent. The brulee was fantastic. The flavor wasn't overly pumpkiny, it was just right. A perfect ending to the evening.

October 15, 6 p.m. $40 per person