On Tuesday, March 29, Annie’s Café in Ardmore, PA held a Celtic beer dinner that featured pairings of beer and food from Ireland and Scotland. Participants thoroughly enjoyed the Celtic-inspired four-course dinner that was specially prepared by Chef Luke and beautifully presented. Each course was coupled with Irish and Scottish beers. The menu featured:
Lamb and barley broth paired with Harp Lager and McEwans IPA
Black & white pudding over greens with bacon dressing paired with Smithwicks Irish Amber Ale and Bellhaven Scottish Ale
Entree was a choice of salmon with bow tie pasta in dill sauce, or grilled pork loin with honey mustard glaze. These were paired with Guinness Irish Stout and Beamish Irish Stout.
Dessert was a decadent chocolate-chocolate cake with raspberry puree, paired with Bellhaven Wee Heavy Scottish Ale.
I talked about the heritage of Irish and Scottish brewing, the derivation of the evening’s beer styles including Irish Dry Stout and Scottish ales, and how indigenous ingredients help to create these unique ale styles and flavors. The tutored beer tasting emphasized comparisons between widely available brews such as Harp, Guinness and Smithwicks, and their rarer alternatives.
A good time was had by all. Several diners took home packs of Beamish, Bellhaven and McEwans. I hope this event heralds a series of tasty tastings at Annie’s.