Well, I have two words for you today: Brewer’s Dinner.
Saturday, April 3rd, 2010.

I’ve got a partial ‘beta’ version of the menu for you today. And man is it a doozy! We’ll get to that in a moment.

First, I want to tell you a bit about the event.

The CBC Brewer’s Dinner is all about collaboration. More than any other time of year this event brings together the diverse experiences and tastes of CBC founder Phil Bannatyne, Brewmaster Will Meyers and executive chef David Drew & Sous Chef Jonathan Gilman.

Together they throw around ideas, culinary aspirations and off the wall concoctions. And soon the Brewer’s Dinner menu is born – only to be tweaked, massaged and refined into the final and famous beer-cuisine tour de force, which you will get to enjoy in April.

Now, this particular year we have delicate seasonal considerations. The event falls in between seasons – right at the end of winter, the beginning of spring. But as anyone from New England can tell you, those seasons flip flop back and forth straight into May. And the newest Brewer’s Dinner menu, by Dave, Will et al, does a fantastic job of riding that fine seasonal line.

For instance take the Watercress Soup with Green Garlic Escargot. This dish, according to chef Dave, is inspired by the spring thaw, “When the weather is damp, almost marshy – not winter anymore, but not quite spring.”

Or the Vegetable Cannelloni, a very ‘springish’ dish, with spring garlic, morel mushrooms, peas, fava beans and remesco sauce.

We’ve got grilled Ostrich Filet (Didn’t know Ostrich were native to New England, did ya?) with wild mushroom and truffle bread pudding, grilled spring onion and asparagus.

And there are 13 other items on the full menu like: Spring Dug Parsnip Soup. Mustard Breaded Sweet Breads. Squid Ink Paella. Local Beet Carpaccio. Roasted Hake Filet.

And of course dessert. There are house made doughnuts (As featured at our weekly Sunday ‘Beerunch’) with Red Barn Espresso Stout. Or YouEnjoyMyStout Chocolate Semifreddo.

What about the beers? Well each course, as you know, comes paired with a brew. This year you’ve got: Cask Big Man Ale, Biere de Miel (We just brewed that one for a new TV show that will hopefully be coming out in the spring on a Major Frickin’ Network), YouEnjoyMyStout, 2009 Heather Ale, Colonel’s Porter, Kriek du CBC etc.

So there’s a little taste for ya .

So how do you make reservations? How much does it cost? How does it work!?

Well…

You get a five course CBC style beer dinner. Each course is thoughtfully paired by Will and David
Course 1: Aperitif and Amuse
Course 2: Soup (Your choice of two) plus half pint
Course 3: Appetizer (Your choice of 4) plus half pint
Course 4: Entrée (Your choice of 4) plus full pour
Course 5: Dessert (Your choice of 3) plus half pint

The entire 5 course beer-cuisine extravaganza goes for just $60 plus tax and gratuity.
That comes to a flat $75 bucks for the night.

To request (seating is limited) a reservation please call 617-494-1994

We have 2 seatings available.
Seating one is for parties of 8 or LESS:
With 5:00, 5:30, 6:00 and 6:30 reservations available.

Seating two is open to any size group:
With 8:00, 8:30 and 9:00 reservations available.

Go ahead and make your reservations today.
Call 617-494-1994
Cheers,
Chris