Tonight was the occasion of the first ever beer-themed dinner at Stratto's Restaurant in Clarksville. It was an impressive debut by the standards of such events, with a paid and attentive crowd of 51 on a winter's Monday, ample and tasty food prepared by Chef Tony, and a few good beers to go with the meal.
The bar at Stratto's proved to be an ideal venue, affording privacy by virtue of its separation from the remainder of the restaurant, and being large enough to comfortably accommodate the diners while retaining the intimacy necessary to chat about beer without a megaphone.
It is hoped that the chef will provide directions for his 15-B Porter Pot Roast with Roasted Vegetables & Pan Jus, and if so, it will be posted here as requested by several of those in attendance.
We're talking about staging another food and beer pairing at Stratto's in spring (theme and date TBA), and later in summer, hold an outdoor patio beer tasting, with milder hot-weather beers like Imperial Stout and Barley Wine.
That was a joke ... maybe.
4 comments:
I prefer my Imperial Stouts heavily dry-hopped with massive quantities of Cascade hops. Especially in the summer-time. The citrus qualities are very refreshing.
Don't forget the mandarin orange wedge for optimal veranda sipping.
Mandarin orange should be reserved for Fine Pilsner Beer and not wasted on those coarse ales.
Is there still a $5 charge for a wedge of citrus fruit for the beer.....
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