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July 30, 2010

On tap: Brewer's Art beer dinner

Brewer's Art ScallopsVolker Stewart, a partner in The Brewer's Art, sends news of a "First Wednesday" beer dinner planned for next week.

"Chef Dave Newman is having a lot of fun with beer pairing, and we will be pouring both draft and bottled product," Stewart writes.

Here's the menu:

Maryland Crab Cake: Popcorn Purée, Clamper's Crab Sauce, Local Corn Chow-Chow, Zodiac Ale

Local Watermelon and Feta Salad: Red Onion, Mint, Green Olive, Harissa Vinaigrette, Green Peppercorn Tripel

Seared Diver Sea Scallops: Duck Confit-Yukon Potato Hash, Quail Egg, White Truffle-Foie Gras Hollandaise, Ozzy

Beef Two Ways: Grilled Butter-poached Tenderloin, Shortrib Ravioli, Horseradish-Potato Mousseline, Creamed Spinach, Resurrection

Almond-Semolina Cake: Peach Jam, La Petroleuse

Price: $55 (does not include tax or tip)

Reservations by calling (410) 547-6925 or through OpenTable.

 

Brewer's Art Seared Diver Scallops. Sun photo by Jed Kirschbaum

Posted by Laura Vozzella at 5:23 AM | | Comments (5)
        

Comments

Is this going to be a monthly thing?

Singlemore,

We are sort of testing the waters this summer to see how popular they are - they may become a regular thing at some point in the future!

Captcha: "the gouge" (which I don't think this dinner is at all...)

We need more of these for Baltimore Beer Week, Oct. 7-17th. Hint, hint, nudge, nudge.....

Alexander, were you on the DC Metro pub crawl last Saturday? It was the best afternoon I have had in a long time.

Aye, but of course--I make most events of the Society for Preservation of Beers from the Wood (www.spbw.org)......

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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