Thursday, September 2, 2010

Chocolate Stout Ice Cream and Wasabi Peas!

I love it when chefs host beer dinners and create recipes and pairings that picque my appetite. Hats off to Jake Grove who wrote about this upcoming dinner in the Independent. I checked the and noticed Chef Josh Crenshaw cooked at Galatoir's Bistro in Baton Rouge before opening his own restaurant in Anderson, SC. Check out (and friend) his fb page.

Four Course Rogue Beer Dinner tentatively set for Monday September 13th. The beers to be showcased are Morimoto Soba Ale, Brutal Bitter, Chipotle Ale, Chocolate Stout.

Course I:
Coffee crusted sea scallops, sweet potato nest and pomegrante gastrique.
paired with Morimoto Soba Ale.

Course II:
Smoked-Fried quail breast with cornbread and caper tapenade.
paired with Brutal Bitter.

Course III:
Braised pork shoulder with honey tuile and szechuan buttons.
paired with Chipotle Ale.

Course IV:
Toffee torte with chocolate-stout ice cream and wasabi peas.
paired with ChocolateStout.

The cost will be $45 per guest or bring a date and get $80 for two. This price is all inclusive of tax and gratuity. Guests will also have the chance to purchase beers by the bottle after dinner. Seating is limited to 50 guests. Please call One 12 at 864-965-9019 to make a reservation.

Chef and owner Josh Crenshaw

112 N. Main Street

, SC 29621

Chef Crenshaw's dessert reminded me of a Rogue beer dinner at Morimoto in Philadelphia in June which ended with a chocolate toffee torte, chocolate stout ice cream, roasted almonds, and wasabi peas. I can still taste it in my minds eye...