It’s time for another amazing beer dinner! This time we’re pairing up with a newcomer on the local scene, Three Notch’d Brewing Company. While they may be the new kids on the block, they’re certainly not timid. They have put out some awesome brews so far, and we aim to match some of our favorites up with some delicious food. Also, brewmaster Dave Warwick will be stopping by to tell you all about his beers, and answer any questions you might have. Here’s what to look forward to this time around:
A local winter squash soup, served with a cider-washed Flora Artisanal Tomme crouton. Topped with pumpkin seeds.
Paired with: Session Pumpkin Ale – A low-alcohol Fall beauty. Cinnamon, ginger, nutmeg, caramel and crystal malts combine with earthy English hops to create the perfect autumn beverage.
We love this pairing because the winter squash has a wonderfully complementary buttery-nut flavor that harmonizes with the ingredients of the Pumpkin ale. It works well without actually being pumpkin (too expected!). Tomme is a full, hearty cheese that sits well atop an Autumnal mixture.
A mini jumbo-lump pan-seared crab cake, overtop charred local eggplant and tomatoes, topped with crumbled Flora Artisanal goat blue cheese and a quail fried egg. Served with local house pickled cucumbers.
Paired with: Grey Ghost American Pale Ale – An aggressively dry-hopped pale results in a bouquet of fresh hop aroma and flavor with little bitterness. Crisp, refreshing and smooth with slight caramel sweetness.
This pairing works nicely, as shell fish is an ideal match for American Pale Ales. The sweetness of the crab and the pungent flavor of the blue cheese rounded with the smokiness of the charred eggplant cozies up nicely with the Grey Ghost.
Grilled Venison topped with a wild berry glaze. Served with Three Notch’d Oktoberfest beer-braised local greens and confit local potatoes.
Paired with: Hansel and Kettle Imperial Oktoberfest – A big blend of noble hops and magnified traditional biscuit, caramel and bread (crumb?) Marzen flavors.
Venison is a hearty meat, coveted in the Fall, and pairs well with this seasonal Oktoberfest. The Hansel and Kettle was used in the braising of the greens, as well, so the entire meal is an optimal companion.
Layered, salted-caramel panna cotta with chocolate ganache. Topped with a local apple chutney and honeycomb crumbles.
Paired with: Jack’s Java – A hearty oatmeal stout brewed with a special three-roast coffee blend from Shenandoah Joe’s own Roastmaster Dave Fafara. A semi-sweet-baking-chocolate touch to wrap up your night.
You’ll love this pairing as Jack’s Java is not only one of our personal favorite beers, but its chocolate coffee style is a delicious counterpart to this dessert combination of rich chocolate ganache and the light salted-caramel panna cotta, rounded out with sour apple chutney. Multitudes of flavor to end your night.
The date is Wednesday, October 15th. The time is 7pm. Tickets are available in the restaurant at $50 per person (plus tax and gratuity). Call us at 434-975-3311 or stop in to purchase yours today!