Last week’s beer dinner with Wicked Weed Brewery was a success! Despite having to change the dates due to Hurricane Florence, our guests arrived in good spirits and ready for some Charleston fine dining. The tables were set, the chefs and brewmasters were prepared, and the beer was flowing.
Over the course of the evening, attendees both ate and drank their fill. To kick off the event, Chef Rambo’s team served guests a small appetizer and a glass of Wicked Weed’s Uncle Rick’s Pilsner. The next two courses were more substantial and consisted of rabbit and foie gras mousse and grilled pork belly with sauerkraut. Wicked Weed selected their La Bonté pear sour and Pernicious IPA to match with Chef Rambo’s creations. The last two courses were tasty treats prepared by our Executive Pastry Chef, Richard Farr. To complement Chef Farr’s orange dark chocolate truffles and toasted coconut biscuits filled with cinnamon-vanilla custard, Wicked Weed experts supplied their Farmhouse Ale blended with Golden Sour and the seasonally appropriate Pumpkin Ale.
Guests also had the opportunity to ask questions of both our chefs and representatives of Wicked Weed Brewery. In addition to satisfying their appetites and quenching their thirst, the beer dinner event provided our participants with an opportunity to learn more about how to do their own meal and beer pairings!
Thank you to everyone who came out for the good times last week. We’re looking forward to doing more events like this one in the future, so be sure to follow us on Facebook to stay updated on our calendar!