At-home Beer Dinner for Half the Price

Last week, Z and I couldn't make it to the Cambridge Common Berkshire Brewing Co. beer dinner - I was selling my mattress, and we would have ended up being much too late to fully enjoy the experience. However, we didn't want to totally miss out on the fun, so we decided to have our own beer dinner - which ended up being more economical, and just as delicious.

Cambridge Common's beer dinners include a pre-dinner beer and three or four courses paired with delicious brews. We created our menu and beer choices around the menu Cambridge Common had put together for their guests (except for our pre-dinner beer, a Shipyard Pumpkin - 'tis the season!). 

We sipped our Shipyard Pumpkins while we prepared our appetizer - homemade, fresh gazpacho.

We used Ina Garten's recipe, but tweaked it a bit. For instance, I added some jarred jalapenos to give the soup a little kick, and I also halved the recipe. We also served our gazpacho with avocado slices, to help cut some of the spiciness. 

We paired our gazpacho with Berkshire Brewing Co.'s Traditional Pale Ale. Like the avocado, the Pale Ale helped to cut some of the heat from the jalapenos, and, as a whole, really complemented the fresh flavors of the gazpacho well.

For our salad course, we made an arugula and strawberry salad. We used this recipe, and I also added some crumbled goat cheese.

We paired the salad with BBC's Hefeweizen Ale.

This would have been a great pairing if it weren't for the overpowering goat cheese. Lesson learned. 

For our entree, we made a Thai curry tofu stir fry. While we enjoyed our first few courses, we let the tofu marinate in Trader Joe's Thai curry sauce, and then pan fried the tofu.

In a separate pan, we sauteed some chopped veggies: mushrooms, red peppers, baby corn, and onions. After both the tofu and veggies were cooked through, we added the veggies to the tofu pan, stirred, and let simmer for a few minutes before serving. We also flavored the stir fry with some cayenne, cumin and salt and pepper.

This spicy, flavorful stir fry was served with BBC's Private Stock "Shabadoo" - an amazingly delicious brew.

Despite it's dark, heavy appearance, this black and tan brew was fairly light on the tongue, with a mix of unique and tantalizing flavors. With the tofu, it wasn't a particularly exceptional pairing, but both were so delicious on their own that it really didn't offend my tastebuds too much. 

For dessert, CC had tiramisu on the menu, paired with Coffeehouse Porter (a favorite in our house). Z and I aren't big dessert people, and since we always have Coffeehouse Porter, we changed the dessert to liquid form only. We both enjoyed a glass of BBC's Russian Imperial Stout.

BBC doesn't mess around with their stouts (or porters, for that matter). With hints of chocolate, coffee, fruit and licorice, this creamy, well-balanced stout was the perfect way to end our homemade beer dinner.

CC's Berkshire Brewing Co. beer dinner cost $49 per person, not including gratuity. Z and I spent about that much total, without having to tip anyone. Although we love CC and their beer dinners, it was nice to cook together and enjoy the dinner on our own, while cutting the price tag in half. 

How have you saved some money in the kitchen lately?

Recap of the Ommegang Beer Dinner at Cambridge Common

Ommegang: Dutch, a common name for medieval pageants celebrated in Belgium and other Western European countries.

A few weeks ago, Z and I attended Brewery Ommegang’s beer dinner at Cambridge Common – America’s contemporary pageant held in East Cambridge celebrating heady beers, scrumptious food, and good people (in Z's words). In this post, I will be providing the reviews of the food, while Z is providing the reviews of the beer (plus the intro and conclusion of this post). Enjoy!

Don Feinberg first opened Brewery Ommegang in 1997 and built his brew house on a re-cultivated hop farm in a building based on a traditional Belgian farmhouse close to Cooperstown, New York. Ommegang prides itself on using solely European ingredients, most notably their hops selection. The only ingredient not from Europe is water! Ommegang – which specializes in Belgian-style ales – has thrived in the States since its inception. And even after being acquired by Duvel in 2003, Ommegang extended its success to Europe by brewing in Belgium, too.

For those of you who are not familiar with Cambridge Common’s brewer’s dinners – there are between 25 to 50 patrons and press members in attendance to indulge in fine craft beers and delectable foods. The events always start with a pre-meal beer and then are followed by a starter, a soup/salad, a choice of an entrée, and then a dessert. Each course is designed to pair well with one of the brewer’s beers, and even a pre-meal beer is included to get the dinner started. On this particular evening, Cambridge Common even made vegetarian-friendly dishes for the meatless diners in the room. The beer dinners normally cost $50.

Pre-meal brew: Rare Vos, 6.5% ABV (no photo):

Our night started with Rare Vos, which Ommegang labels as Amber Ale.  Rare Vos – named after a famous Brussels' bar – is a honey-colored ale and pours with a frothy and creamy head. The nose is orangey with a spicy floral aroma. The body is distinctly malty and mellow, despite the combined mouth feel of orange notes and light hops. Rare Vos finishes dry and smooth and leaves lace on the edges of the glass as you imbibe. This is definitely not a beer I would drink frequently, but it is surprisingly flavorful and has a richness that is ideal for these autumn months.

Starter - Grilled Shrimp with Gruyere Cheese and Bacon with a side of Hennepin Mustard:

The shrimp was perfectly plump, and the Gruyere added a wonderful creaminess and saltiness to the dish. The side of Hennepin mustard was almost unnecessary, and the bacon? I'd eat a shoe wrapped in bacon.

Veggie - Homemade Black Bean Cakes with Hennepin Mustard:

I actually liked these black bean cakes better than the shrimp. They were well-seasoned and hearty, without being overly filling for a starter. They definitely had more flavor and texture than the shrimp.

Both paired with Hennepin Farmhouse Saison, 7.7% ABV:

Ommegang’s farmhouse pours a golden color with the usual massive white head. Green apples and lemon overwhelm the nose. With a slight spice and a bit of bananas, the body is crisp and works well with the dry hops. Hennepin is quite carbonated and very flavorful, thus the alcohol is imperceptible. It finishes with a slight tanginess with the bubbles dissipating quickly. I love how light this is, yet it maintains a complex tanginess and is quite aromatic. This is a beer that I could drink year-round but would be optimal on a very hot day.

Soup - Cheddar, Asiago and Country Ham:

Creamy, cheesy, and silky smooth. This was definitely a rich, comforting soup - almost a little too rich to start off a heavy meal with, but delicious nonetheless.

Veggie - Apple Squash Cranberry:

This was like eating a bowl of fall flavors. I fell in love with the taste of it instantly. Lighter than the cheese soup, this vegetarian creation was warm and comforting, while also being refreshing on the palate.

Both paired with Witte Ale, 5.1% ABV (no photo):

Witte is a Belgian-white (or witbier) and is a fairly simple adaptation of a classic beer. Witte pours a golden straw color with a big head that quickly dissipates. The nose is wheat all-over and as a result, the body is thin, light, and characterized by lemony wheat. Witte finishes clean and crisp. Witte is a very light beer that is definitely brewed with summer in mind, yet there is no need for any additions. Imagine that – a delightful white ale that doesn’t require a slice of fruit!

Entree - Roasted Pork Medallions with Zuur au Jus, a side of Smashed Potatoes and Green Beans (other entree option was Waterzooi, a Flemish Stew with Chicken, Leeks, Fennel, Carrot and Potato, paired with Belgian Pale Ale, 5.7% abv):

This was one ginormous portion of pork. Thankfully, the meat was cooked to a decent temperature, the au jus was luxurious and well-seasoned, and although the sides of potatoes and green beans were nothing special, they definitely helped to round out this traditional meat-and-potatoes dish. 

Veggie - Tortellini with Mushrooms, Spinach and Tomatoes:

The vegetarian pasta was a little too heavy for me after so many brews and previous dishes (thanks to the cream sauce), but it was still delicious and possessed a great balance of fresh flavors.

Both paired with Zuur (Flanders Oud Bruin), 6.0% abv:

Zuur is, simply put, a sour brown ale. Zuur pours a reddish-brown color with a small head. The aroma is overwhelmingly sour cherries and is complemented by woody malts and a slight vinegar flavor. The body fades too quickly, not giving you enough time to enjoy the tartness. Nevertheless, this is a phenomenal beer that epitomizes sour ales!

Dessert - Cheesecake:

I'm lactose-intolerant, so cheesecake has never really been "my thing." However, CC's version on this night was surprisingly light, yet still creamy and rich like a true cheesecake. 

Paired with Three Philosophers Quadrupel, 9.8% abv:

The last beer of the evening – Three Philosophers – combines an excellent blend of a Belgian strong ale and a cherry Lambic. The beer pours a dark, rich brown color with a tiny head. The aroma is a cherry sweetness and is complemented by vanilla and dark malts. A taste of cherries in the body, but mostly comprised of rich malts, cocoa, and even a touch of raisins. The beer improves as it warms, enabling you to savor every sip. An exceptional beer and a great choice for pairing with chocolate or even by itself!

Ultimately, Ommegang presented us with several amazing beers, which truly represents their claim that their beers aren’t “overhopped or overhyped” – they are “functional art, crafted to make your dining and drinking experience something to behold.”

Disclaimer: The generous former managers of Cambridge Common (who now run the Craft Beer Cellar in Belmont) were nice enough to allow Z and I to enjoy this beer dinner free of charge. Despite their generosity, all opinions expressed in this blog are 100% our own. 

Brunch at Cambridge Common

It's probably clear by now how much I love brunch. Since that's already established, you can probably imagine how excited I was when Z suggested going to brunch at Cambridge Common this past Saturday with some of our friends.

Per usual, I started with the ginormous Bloody Mary ($6.95), which is always extra spicy and full of flavor at Cambridge Common. The jumbo-sized olives and pickled asparagus, string beans and carrots also act as fun, delicious garnishes to the drink.

For a meal, I ordered the Breakfast B.L.T. ($7.95), which included a fried egg, tomato, lettuce, avocado and chipotle mayo between two pieces of multi-grain toast. I asked for no "B," but was charged full price anyway. Meh.

The B.L.T. came with well-seasoned home fries and a fresh fruit cup. 

I've ordered this sandwich for brunch at Cambridge Common before, and it is consistently well made. I guess it can be hard to screw up an egg sandwich, but the freshness of the ingredients used, and the subtle touches of flavor (i.e. chipotle mayo) really make this sandwich extra tasty. It's also really good with the bacon on it - I just wanted something a little lighter this particular Saturday morning. 

Overall, we had another great meal at Cambridge Common - it's one of our favorite local places. The eatery has recently changed management, so I'm eager/anxious to see how things pan out. Z and I will be there again tonight for the Ommegang beer dinner, which I'll be sure to write a recap of later this week.

Recap of Rogue Beer Dinner at Cambridge Common

“We love beer so much, it’s the only reason we get out of bed in the morning.” Amen to that.

Suzanne, one of the masterminds behind Cambridge Common’s beer dinners, said this at their Rogue Dinner last week. After my first beer dinner at Cambridge Common, I had to go back for another. This time, I hit up the beer dinner with Zach, and, somehow, this event was even better than the first. The dinner was also sold out, so Zach and I sat across from another, same aged couple and ended up leaving with two new friends – bonus!

Now, on to the food and brews: I sipped the pre-meal beer, Captain Sig’s Deadliest Ale, while perusing the menu. 

At CC’s beer tastings, you basically get five 6% or higher beers, plus four good sized courses for $50 – and you get your choice of an entrée. The soup of the evening was garlic, cheddar and andouille sausage paired with Dead Guy Ale. Being a vegetarian, Zach was even able to get the soup without the sausage, as CC had made a veggie-friendly batch. The soup was creamy and flavorful, and wasn’t too heavy (despite all the cheese), which was necessary as we had several courses and several heavy beers to go.

The salad was simple, made with baby spinach, toasted hazelnuts, cranberries and crumbled bleu cheese, paired with Rogue’s Hazelnut Brown. The salad was coated with a hazelnut vinaigrette, but the hazelnut flavor was next to nonexistent. The beer was also not my favorite – as one of our fellow diners put it, it tasted like it came “out of the Hershey’s syrup jug.” It really didn’t taste much like hazelnut, and would have been better as a dessert beer, although it did help to cut the tang of the bleu cheese.

The entrée, however, was another story. I had my choice of Crab Stuffed Halibut and a Pork Chop with a Black Lager Mushroom Jus. As if I wasn’t getting enough of a buzz that night, I opted for the pork, which was juicy and perfectly cooked, while the jus reminded me why I finally like mushrooms. 

The pork was paired with Dirtoir, which paired with the mushroom sauce beautifully. The beer was slightly sweet and very dark – but, thankfully, not very heavy. 

Zach, again, was able to get a vegetarian-friendly option, too: the restaurant made him a large plate of yummy, filling side dishes.

Finally, dessert was a Molten Chocolate Lava Cake paired with my favorite beer of the evening: Sebbie’s Chocolate Stout (Sebbie was also in the house that evening, chatting with all the diners/drinkers – I had serious celebrity stage fright). The beer itself I could easily take by IV on a daily basis, and the dessert was decadent, yet not overly sweet. The cake and the beer paired perfectly together, too, without giving my body chocolate overload.

Overall, the Rogue Beer Dinner was informative, delicious, and encouraged social interaction amongst foodies and beer snobs alike. Let’s just say I didn’t leave sober, hungry, or disappointed – which means I had a good night. 

Four courses, five beers, sensible price tag

I have eaten many meals (and slugged back quite a few beers) at Cambridge Common in my day, but Monday night was the first beer dinner I've ever attended. Cambridge Common holds their popular beer pairing events at least once a month, and trust me when I say, it’s worth trying out. On Monday, the brewery featured was Clipper City out of Maryland, the same guys who made brew pubs legal in their native state. The folks at Clipper City pride themselves on integrating traditional brewing conditions with modern techniques. The beer dinners at Cambridge Common always feature a specific local brewery, and are set up family-style; yup, you sit right at the table with other beer snobs, foodies, people from the featured brewery, and the owners of Cambridge Common themselves. Suzanne Scholow and Kate Baker are the masterminds behind this comfortable downtown eatery with over 30 beers on tap at a time. Baker pairs the food for these events with the beer, and after tasting just the first course, you’d think she attained a master’s in the trade. For an appetizer, we enjoyed Maryland crab cakes with chipotle aioli, paired with a Loose Cannon Hop3 Ale Cask as well as its un-cask'd counterpart. The pairing was good, but I found the significant difference between the cask and the ale the most interesting. Next was a salad of tomatoes, romano cheese, and arugula, which provided a needed pepper-y flavor, and which was cut nicely with the subtle, sweet Uber Pils it was paired with.

For an entrée, I opted for the pumpkin ravioli with the Imperial Pumpkin Ale, which was a little too much nutmeg and sugar for me in one dish. However, the ravioli had a needed savory touch with red peppers, which paired much better with the other entrée’s beer – the Oxford Organic Amber. The other entrée, cranberry apple stuffed pork loin, just happened to taste better with the pumpkin beer, too.

Dessert, however, I am still dreaming about. Chocolate crème brulee with a Below Decks Barleywine (2007). The barleywine had well-rounded tones of cherry flavor, which paired perfectly with the otherwise-too-sweet crème brulee.

Tickets for the beer dinners are about $50, but for four courses and five or six beers, you’re getting a deal. Next month: Magic Hat’s bringing their brews on 11/10. I suggest you be there.