Category: bars/restaurants

Bell’s “Untamed Beer Dinner” at Hell’s Kitchen, Duluth

By on February 15, 2009in bars/restaurants, beer events

Hell’s Kitchen in Duluth will be doing a Bell’s beer dinner on March 4th at 7 pm. It will
be $45 a seat prepay only, gratuity extra. Seats can be reserved by visiting or calling the Duluth Hell’s Kitchen. They will also be offering a “buy 4 get 1” special on the seats. There will be a limit of forty seats. Jason Gillum of Bell’s Brewing will be on hand to answer questions. This should be a good time – Jason’s a great host and Hell’s Kitchen is always good in my book.

Dinner Name: “Untamed Beer Dinner” The idea is that the wild game
and beer are both untamed.

courses as follows–
1 & 2. Winter White & Porter- cheese and meats for the pre-hour for
people when they arrive

3. 1st Course: Wild Game Stew—Third Coast Old Ale

4. 2nd Course: Smoked Duck— Consecrator Doppelbock

5. 3rd Course: (Entree) Roasted Pheasant—Two Hearted (Cask)

6. 4th Course: (Intermezzo) Northwood’s Spring Rolls—Lager of the Lakes

7. 5th Course: (Desert) Chocolate Stout Cake—Expedition Stout (draft)

8. Toast: Hopslam (draft)

Hell’s Kitchen
310 S Lake Ave, Duluth
(218) 727-1620

North Coast Beer Dinner

By on February 8, 2009in bars/restaurants

Many thanks to North Coast in Wayzata and Executive Chef Ryan Aberle for inviting Dawn and I as guests at their Sam Adams beer dinner last night. We were treated to 18 courses paired with 18 beers. Even with small portions and pours, we were still stuffed by the end of the night, but we had the chance to try a lot of beers and a lot of great food and meet some good people (at least half of which were at Winterfest the previous night). Ryan is an engaging host and his passion for beer and food come through in the menu and pairings. Some of my favorites: White Ale with Black Tiger Prawn, Tamarind & Corriander; Boston Ale with Scallop, Farro and Burnt Orange, Boston Lager with Duroc Pork, Lavendar and Passionfruit; Honey Porter with Duck, Brie & Currant and of course Chocolate Bock with Guittard Chocolate, Cayenne & Cream. Really, though, everything was quite good and beer and food pairings were top notch. I’ll heartily recommend that you try to catch one of Ryan’s beer (or wine!) dinners in the future. Well done!