This Thursday, as part of its popular monthly beer dinner series, Ted’s Butcherblock will celebrate the new season with the Signs of Spring Beer Dinner in its cozy dining room. “It’s just in time for the warm weather,” says owner Ted Dombrowski. The dinner will pair new seasonal craft beers with an eclectic variety of springy dishes. As usual, Dombrowski and Charleston Beer Exchange’s Scott Shor will introduce each pairing, noting the aromatic and flavor characteristics of each beer and how they might complement each course. Chef Eva Keilty (pictured) and her staff will serve a four-course menu, starting with lamb tartare over a pea and ricotta pesto with mint vinaigrette and pickled strawberries and sweet onions. Dogfish Head’s pale, light, gluten-free Tweason’ale will accompany the dish. The second course matches a rye sausage Scotch egg, lemon-poppy asparagus, and cauliflower remoulade with Anchor Brewing’s malty, copper-colored, curiously low-strength Anchor Bock lager. Up next will be a “trotters and clams” plate with smoked hock broth, zucchini udon, parsley/gin butter with speck, and fried grits. The course features a rare beer from Virginia-based micro Williamsburg AleWerks: an unusually hoppy barleywine called Grand Illumination Ale. The fruity dessert course pairs pistachio-lavender panna cotta, sorbet, and a graham cracker lime crisp with the Spartanburg-based RJ Rockers Brewing Co.’s Son of a Peach, an unfiltered American-style wheat ale made with fresh Upstate peaches. Reservations are required, and these beer dinners always sell out.
T. Ballard Lesemann