7/15/10
After 8 years at the HM
kettles, Matt McCord decided to hang up the mash fork and return to a normal
existence with his family. The strain of traveling the long commute and
the labor-intensive job took its toll on Matt. This dinner was to salute
his years of prolific brewing and to welcome his assistant, Kyle McDonald,
to the job of head brewer.
It was a long trip for
us on a Thursday evening, but I didn't want to miss this special event.
We arrived early and
bellied up to the bar to start the festivities. I enjoyed an oak-aged IPA
with a nice hop profile but not much oak. Soon we were led upstairs and
chose our seats. Matt was running late, so we sat and talked to our tablemates
and enjoyed some Elmes Mild Manor which was served for our first course.
When the guest of honor
arrived, we all sat and enjoyed some words from the new brewer, Kyle, and
Chef, ______, about the upcoming 7 courses of food and beer!!! The chef
has been doing cuisine à la biere for several years and enjoys doing
innovative dishes prepared with and paired with beer.
Prince Edward Island
Mussels steamed in Mild Manor with Smoked Garlic, Fresh Thyme and Shallots
appeared before us and were quickly devoured. Despite not being big mussel
fans, we thoroughly loved this dish.
When the Belgian Witbier
was poured for us in a large wheat glass, we had concerns about being able
to imbibe 7 large beers and still be able to navigate the 100 miles home.
It seems that most of the attendees expressed the same thoughts to the
servers and, from then on, 1/2 pours were the order of the day. With the
Wit, we had a Chilled Cucumber & Melon Soup w/Preserved Lemon Yogurt
and Fresh Mint. This was tasty, but not my favorite course.
Next up was the Moonlight
Kölsch served with a salad of Baby Arugula, Fennel, oranges, Toasted
Walnuts & Montrachet Goat Cheese w/ Lemon-Basil Vinaigrette. I do love
salads and this was a very delicious one.
Looking at the remainder
of the menu, we all wondered if we could actually consume all the food
with the largest servings yet to go.
Full Moon Pale Ale was
poured next to accompany a Citrus-crusted Salmon set on Toast Quinoa w/a
Chilled Asparagus Salad, Dijon-roasted Beet Drizzle & Saffron Aioli.
I do enjoy a nice piece of salmon and this one was very well-prepared.
Even my wife liked it and she has to be forced to eat salmon!
A Roasted Garlic Confit
of Beef Short Rib set on Crimini Mushroom Polenta w/Grilled Baby Zucchini,
Smoked Tomato Coulis & Parmesan Cream was served next along with Jimmy
"D"Red Ale. This beer is brewed in memory of Jimmy D'Heron who was a Deputy
Chief in the local Fire Dept. who lost his life saving the occupants in
a fire back in 2004. Proceeds from the sale goes to the Childrens' Burn
Camp in Connecticut. To date they've donated over $60,000.
The chef was particularly
proud of the next course. He made a Belgian Triple and Pear Sorbet w/Frozen
Bleu Cheese Crumbs. He had not heard of a beer sorbet before and was quite
pleased with his accomplishment. I have had several in the past at Monk's
Cafe and in Belgium and this palate-cleansing dish was outstanding(except
for the bleu cheese, I cannot eat bleu cheese!)
Now for my favorite part
of the meal, dessert!!! We had a delicious Chocolate & Raspberry Mousse
in a Pretzel Cup w/an Espresso Schwartzbier Float!! An unbelievable finish
to a fantastic meal! We waddled on out to our car and got home in the wee
hours!
It was also nice to converse
with my friend and colleague, Kevin Trayner, of Ale Street News fame. We
see each other so rarely and get to comapre notes with what is happening
in the Garden State. Made the night extra special!
If you get the chance
be sure to stop by and see Kyle working hard to fill Matt's shoes and supplying
his locals with his great beers. Check out their website
for current selections.