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Nix to Wine, It’s Beer Pairings for Dinner in Atlanta

In Atlanta there’s a new trend for at-home entertaining. Catered dinner parties with craft beer pairings.

My daughter-in-law introduced me to the concept with a recent birthday party for my son.

2015-05-17 15.29.13The event was catered by Chef Karie and Chef Mike who run The 3rd Degree Supper Club. Why “3rd Degree? Because the chefs introduce each food dish and pairing with descriptions of each item and they expect the guests to ask them questions.

Table setting with menu for each guest

Table setting with menu for each guest

Both Karie and Mike have experience in high end restaurants in Atlanta. Chef Karie is Le Cordon Bleu trained and spent her growing up years living in Europe. Chef Mike started at Johnson & Wales, then learned about craft brews working in his hometown in Colorado.  The 3rd Degree Supper Club is now in its second year of operation.

The Menu

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Courses for the dinner are selected by the chefs and the host.  Unlike traditional menus, the courses are not predictable, ranging from sweet to savory within each dish, and from one course to another. The ingredients rely heavily on those that are in season locally. For example, the heirloom tomatoes were chosen by the chef the morning of the party at the nearby farmers market.

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 Other ingredients were created especially for the event

The Preparation

For busy young parents, the dinner party couldn’t be easier. The chefs bring in everything that is needed for the evening, including dinnerware, glassware and menu ingredients.

The Presentation

Nothing is left to chance by these food pros. Not only is the menu detailed, the arrangements within each plating are planned in advance!

First Course

Heirloom tomato, tomato jam, lemon basil vinegar, cornbread croutons. 

Heirloom tomato, tomato jam, lemon basil vinegar, cornbread croutons.

Pairing: Creature Comfort Tropacalia

Second Course

Charcoal seared Heywood prosciutto-wrapped asparagus with lemon burre blanc

Charcoal seared Heywood prosciutto-wrapped asparagus on pate with pickled asparagus and onion, with lemon burre blanc

Pairing: Allagash Saison

Third Course

 

Sweet pea risotto, pea shoots, seared diver scallops, sweet corn reduction

Sweet pea risotto, pea shoots, seared diver scallops, sweet corn reduction

Pairing: Brooklyn I

Fourth Course

Blueberry buckwheat cakes, sweetgrass diary Lil Moo, mint brown sugar crumble

Blueberry buckwheat cakes, sweetgrass diary Lil Moo, mint brown sugar crumble

Pairing: Schneider Aventinus Eisbock

Fifth Course

Lemon angel food, sweetened marscapone, strawberry basil sorbet, graham cracker

Lemon angel food, sweetened marscapone, strawberry basil sorbet, graham cracker

Pairing: Kronenbourg 1664

Sixth Course

White chocolate mousse cake, white peppered cherries jubilee, citrus foam

White chocolate mousse cake, white peppered cherries jubilee, citrus foam

Pairing: Straight to the Ale 5th Anniversary


Needless to say, the evening was a big success. Of course, I invited the chefs to bring the party to France!

 To contact The 3rd Degree click here

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3 replies »

  1. Dear Debby

    So nice to get the ‘Atlanta bonus,’ and not be limited to news of France (!)

    See you in July ….

    Cheers

    Andy

    >

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