We’ve all heard of fancy dinners with wines specially chosen for each course. But beer dinners?
Grandma’s Saloon & Grill has been holding them once a year for six years now. They’re multi-course meals with a specialty beer to complement each course.
“I can’t believe nobody’s ever written about it,” said Grandma’s President Brian Daugherty who has talked me into more than a few food-related stories over the years.
Well, I thought to myself, maybe if the DNT still had a food section…
But, I got to admit, this year’s Brewmaster Dinner on Wednesday does appear to be a standout, pitting North Shore brews against South Shore brews for each gourmet course.
Dale Kleinschmidt of Lake Superior Brewing in Duluth and Bo Belanger of South Shore Brewery in Ashland will battle it out as hosts of the dinner.
“It’s a super cool culinary event,” Daughtery said. “It fits right into the microbrew trend that is exploding in Duluth.”
He described the two brewmasters as arch rivals who are greatly respected by all in the business.
I’m not sure about the arch rivals part. But they are, indeed, well respected in the local craft brewing industry.
The Best of Both Shores Brewmaster Dinner will be held beginning at 7 p.m. Wednesday in Grandma’s expanded Hillside Room. It’s limited to 60 diners. Cost is $54.99 per person which includes tax and gratuity. Call (218) 727-4192 or stop in for tickets. But hurry, the cut off time is 5 p.m. Monday.
Here’s quick rundown of the five courses:
Appetizer: Citrus ginger shrimp skewer with creole mustard sauce. Served with Lake Superior Brewing’s Kayak Kolsch and South Shore’s Inland Sea Pilsner.
Soup: Creamy kohlrabi soup served with Lake Superior’s Mesabi Red Ale and South Shore Red Lager.
Salad: Tuscan roasted vegetable salad topped with spicy, sweet almonds. Served with Lake Superior’s Special Ale and South Shore’s Northern Lights Cream Ale.
Entree: Marinated sirloin with creole risotto and glazed green beans with bacon. Served with Lake Superior’s Sir Duluth Oatmeal Stout and South Shore’s Rhoades Scholar Stout.
Dessert: Gingerbread cake with stout butter cream and vanilla bean creme anglaise. Served with Lake Superior’s Deep Water Black IPA and South Shore’s Nut Brown Ale.