ChinaBeerGeek

Just prior to Christmas 2009, I organized a holiday-themed beer dinner at the Astor Grill, with the immense help of the F&B Director of the St. Regis Hotel, Oscar Martinez. In attendance were: Jim Boyce (aka Beiijing Boyce), Frank Siegel (of Sequoia Cafe), Brandon Trowbridge (executive chef at NOLA), and David Gray (photojournalist on assignment with Reuters, and wine enthusiast). The goal of the tasting was to introduce some of the food-pairing potential of beer with a turkey-centric holiday dinner.

Menu:

• Pre-dinner rolls, with Founders Harvest Ale (Michigan)
• Caesar salad with bacon, croutons and shaved Parmesan cheese; paired with North Coast Le Merle Saison (California)
• Pumpkin soup with honey glazed chestnut, paired with Southern Tier Pumking Ale (New York State)
• Roasted turkey breast with giblet sauce, stuffing, and winter vegetable; paired with Two Brothers’ Domaine DuPage Biere de Garde (Illinois)
• Chestnut flavored Christmas log cake with caramel sauce, paired with Southern Tier Mokah Imperial Stout

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