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At the Terrapin Beer Dinner we attended, Chef Holte’s menu began with a refreshing amuse bouche Mini Lump Crab Cake with Lemon Saffron Yogurt paired with Monk’s Revenge Belgian IPA. Next we were regaled with a course of Roasted Red & Golden Beets served with Goat Cheese, Arugula, Micro Mint & Peppercorn Champagne Vinaigrette and a tall glass of Terrapin’s Rye Pale Ale, followed by delicious Walnut Encrusted Lamb Lollipops with Parsnip Puree, Crispy Local Kale, & a Home Grown Basil Puree paired with Hop Karma Brown IPA.
The pièce de résistance of the Meehan’s Terrapin Beer Dinner was a very, very generous half-rack portion of Smoked Hopsecutioner BBQ Pork Ribs, Citrus Jalapeno Slaw, and Twice-Baked Yukon Gold Potatoes served with, of course, flavorful Hopsecutioner IPA. And lastly, ahhh, dessert, which we barely managed to stuff down, was a scrumptious Coffee Chocolate Tart with Walnut Crust and Bacon Infused Caramel Sauce, beautifully paired with Big Daddy Vlady’s Russian Imperial Stout. I can’t wait to attend more of Chef Holte’s events and sample his fine cuisine paired with delicious drinks. What better way to “Eat, Drink, and Be Merry” than at a Beer or Hard Cider Dinner?
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