Tuesday, August 28, 2012

Recap of B. Nektar Mead Dinner at Gracie's Place

Written by  Tammie Wahl
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Ian Washington from B Nektar Meadery

Paul and I have been to a lot of beer dinners but we have never been to a mead dinner. When we found out Gracie's Place in Williamston, Mi was hosting a dinner featuring B. Nektar Meadery we couldn't wait to attend. I am not a huge fan of Meads so I was exctied to attend this dinner so I could try several different ones to hopefully I found one or two that I loved. Beer (and mead) dinners are a great way to find a new favorite flavor.
I love the way they set up the seating for their dinners. They do long family style seating which promotes conversation between the dinner patrons as well as the brewery reprsentitive. I feel like this set up really helps people feel like they can ask questions about the beer and really feel like they really learne about the brewery and possibly made a couple new friends along the way.

This dinner consisted of four courses. Each of them were as beautifully plated as they tasted.

1st Course 

House cured Scottish salmon, Sashimi Japanese scallops, Ten Hens fresh farmed tomatoes, fennel pollen orange
 

Crudo

House cured Scottish salmon, Sashimi Japanese scallops, Ten Hens fresh farmed tomatoes, fennel pollen orange.

Paired with the "Orange Blossom" mead

2nd Course

Fresh lamb sausage, almond quinoa, ginger beet puree, truffle beets, black garlic vinaigrette
 

Lamb

Fresh lamb sausage, almond quinoa, ginger beet puree, truffle beets, black garlic vinaigrette

Paired with the "Vanilla Cinnamon" mead

3rd Course

McLaughlin Farms beef marrow, braised pork cheek, Ten Hens green beans, tomato confit potatoes

Marrow and Pork Cheek

McLaughlin Farms beef marrow, braised pork cheek, Ten Hens green beans, tomato confit potatoes

Paired with the "Dark.....Dark......Goose"

4th Course

Flourless chocolate barley-malt cake, coconut saffron panna cota, roasted apricot, raspberry-ghost chile sorbet

Chiles and Chocolate

Flourless chocolate barley-malt cake, coconut saffron panna cota, roasted apricot, raspberry-ghost chile sorbet

Paired with "Cherry Chipotle"

As always, I really liked every course but I really loved the pork cheek paired with the roasty sweet flavor of the Dark....Dark....Goose. I also loved the dessert course because, lets face it, I love sweets!

This is always a well put together and expertly exicuted meal. If you have never been to a beer dinner before, or you haven't been to one in a long time, make Gracie's place the one you pick. You won't be disappointed!

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Tammie Wahl

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