Cambridge Brewing Company – March Beer Dinner
Cambridge Brewing Company – BREWER’S DINNER
Saturday, March 14th, 2009
Now in it’s 8th year, our highly anticipated “Brewer’s Dinner” is the one event not to miss. CBC’s Brewer’s Dinner epitomizes what we are all about, sharing our passion of beer and food with the loyal guests who have made us who we are today.
Our Brewer’s Dinner is an expansive four course dinner paired with our fresh, handcrafted beer. Executive Chef David Drew and Brewmaster Will Meyers are teaming up again. Inspired by our very successful Barleywine Fest, they have challenged each other to raise the bar and bring you a drinking and dining experience to remember. The menu will be announced soon, so keep an eye on our site and check your email for updates.
Reservations are required and this event, as always, is sure to sell out fast. Always striving to improve, we have made some changes to this years event based on your feedback.
For reservations call at 617-494-1994.
Please join us this March for a night of great friends, food and beer and thank you for your continued patronage.
Dan Iannello, General Manager CBC
**** Update: Pricing ****
Brewer’s Dinner is an all inclusive $75 (tax and gratuity included)
**** Update:Â Menu Announced ****
This year’s menu pairings are deliciously diverse. Will you make your course choice based on beer, food, both? Brewmaster Will Meyers and Chef David Drew welcome you to savor each course as you explore how great beer and food compliment each other, bringing out each others subtleties.
Our Brewer’s Dinner is an expansive four course dinner paired with our fresh, handcrafted beer. Each course has multiple options to choose from and all offer a vegetarian selection.
We begin with an “Amuse”
As you arrive, you will be greeted with our “Arquebus” Barleywine to sip and enjoy as you make your course selections. The rest is up to you, choose one pairing from each of the following courses
Cheddar Beer Soup:Â Homemade Pretzel Nugget, Pepper Relish, Gilman’s Hot, Spring Training I.P.A.
Roasted Pepper Bisque: Peekytoe Crab Salad, Fin Herbs, Golden Slumbers Continental Pilsner
Morning, Noon, Night Oysters: Raw, Pickled, Fried, Om Chardonnay barrel-aged Belgian golden ale
Grilled Miso Marinated Quail: Kimchi, Long Beans, Shiso Vinaigrette, Cask-conditioned Pale Ale Japanese ‘Sorachi Ace’ dryhops
Torchon of Hudson Valley Foie Gras: Black Pepper Brioche, Mache, Huckleberry Sauce, Abbey Normal Belgian Dubbel
Salad of Asparagus and Bitter Greens: Cantaloupe, Fresh Fig, House Made Mozzarella, Aged Balsamic, Special A organic fig and date-infused Cambridge Amber
Roasted Skate Wing: Warm Fennel Salad, Green Olives, Tangerines, Fresh Garbonzos, Saffron Emulsion Sgt. Pepper Belgian Saison with peppercorns
Locally Foraged Mushroom Risotto: Fontina, Sweet Peas, Black Truffle, Bannatyne’s Scotch Ale
Honey Lavender Glazed Duck Breast: Confit Thigh, French Lentil Pilaf, Spiced Endive, L’amour du Jour 2008 Saison with Botanicals
Harissa Rubbed New England Lamb Chop: Carrot Infused Cous Cous, Green Beans, Kalamata Olives, Tomato Salt, Big Man Ale
Chocolate Porter Crepes: Bittersweet Ganache, Raspberry Mousse, Vanilla Cream, YouEnjoyMyStout 2007 Barrel-aged Imperial Stout
Lemon Torte: Kriek du Cambridge Cherries, Buttermilk Anglaise, Tripel Threat Belgian Tripel
CaCow! Chocolate Milk Stout Float: C.B.C. Ice Cream, Warm Whopper Chip Cookie, CaCow! Chocolate Milk Stout