Image by Flickr user Carly & Art
Ted's Butcherblock is hosting a four-course beer dinner this Thursday featuring a diverse set of craft brews, each from a different region of the country.
Here's the delectable menu from Ted's website:
I - Peach Pie: Butter-crust pie w/ caramelized onions, thyme & ricotta custard, grilled local peaches, and double-smoked bacon. Served w/ baby greens topped w/ roasted peach & fresh horseradish & honey vinaigrette vs. RJ Rockers Son of a Peach (5.8% ABV, B+, 71), Spartanburg, SC.
II - Lobster & Corn Chowder: Grilled corn & brown-butter lobster saute, fresh tarragon, toasted brioche & lemon-sherry beurre blanc vs. Harpoon Leviathan Big Bohemian Pilsner (9% ABV, B+, 89), Boston, MA.
III - Meat & Potatoes: Blueberry venison & pork sausage w/ carrot, farmhouse cheddar & potato gratin. Served w/ herb peas & blonde butterscotch demi vs. Bell's Third Coast Old Ale (10.2% ABV, A-, 100), Kalamazoo, MI.
IV - Peanut Butter & Jelly: Flourless peanut-butter & chocolate torte, strawberry & cherry jam, brown sugar crisp, American Roast syrup vs. Stone Imperial Russian Stout (10.5% ABV, A, 100), Escondido, CA.
The dinner is scheduled to run from 7:30 p.m. to 9 p.m., and costs $38 a head plus tax and gratuity. Ted's is located at 334 East Bay Street, and can be reached at (843) 577-0094 for reservations and further info.