This past Thursday, a sold-out crowd of 130 patrons filled the upstairs section of Chapel Hill’s Carolina Brewery for the brewery’s first North Carolina beer dinner.

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It was a wonderful evening. Brewer Jon “MC Hops” Connelly kept the crowd entertained and focused, and we heard from participating brewers Oscar Wong of Highland Brewing Company and Paul Phillapon of the Duck-Rabbit Craft Brewery.

A recap of the beer and food:

Sky Blue Golden Ale Battered Spicy Shrimp Rolls with Teriyaki Glaze
Giacomo’s Pigs in a Blanket with Whole Grain Duck Rabbit Milk Stout Mustard Sauce
Honey-Lavender Grilled Figs over Celebrity Farms Goat Cheese Canapes

Beers: a selection of Carolina Brewery, Highland, and Duck-Rabbit beers

Roasted Farmer’s Market Vegetable Napoleon with Fresh Mozzarella, Arugula Pecan Pesto, Grilled Radicchio with a To Hell ‘n’ Bock reduction.

Beer: Highland’s Gaelic Ale

Apricot Stuffed Pork Loin with Roasted Baby Beets and Braised Fennel. Veggies types received a Citrus Marinated Grilled Tofu with Apricot Chutney, beets and fennel.

Beer: Carolina Brewery’s To Hell ‘n’ Bock.

Tiramisu-Sabayon- Counter Culture Dipped Lady Fingers, Fresh Fruit, DR Milk Stout Marscapone Cheese topped with Brulee Sabayon Sauce.

Beer: Duck-Rabbit’s Milk Stout.

Other beers on tap and not-to-be-missed: the Duck-Rabbit Baltic Porter (amazing) and the Highland Imperial Gaelic (yuh-huh, I ain’t kiddin’).

All for $30. Can’t beat that.

If you missed this event, Carolina Brewery is planning another one in October (I believe the 21st). If you were there, feel free to comment on the event or post pictures at the emerging Pop The Cap group on Flickr. I forgot my camera, so the pictures of Thursday’s event come courtesy of Robert “New Papa” Poitras at the Carolina Brewery.

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