When: Thu., June 18, 7-9 p.m. 2009
Beer in a can. It conjures up summertime boating and picnics on the beach. And it used to mean cheap, American beer that’s about as flavorful as a tonic water. But not anymore. Handcrafted beers can find their way into cans too, and Ted’s dinner will explore these brews and pair them with a seasonal summer menu. For the first course, a Bavik Belgian lager will accompany a grilled sweet corn and chevre frittata. A ginger-lacquered pork belly with roasted peaches and warm German potato salad comes next with Oskar Blues Dale’s Pale Ale. The third course pairs seared terres major with Lion Stout Sri Lanka. And for dessert, Oskar Blues Old Chub Scotch Ale comes with molasses chocolate chip semifredo with bruleed bananas, pound cake French toast, and fig syrup. Now, who says the only thing that goes with canned beer is a hot dog?