Thursday, July 2, 2009

Motor City at Slows

A quick rundown of the recent Beer Club dinner at Slows:

First course paired cask Pale Ale with a wonderful cold melon and cucumber soup, drizzled with walnut oil and garnished with black radish. Next was a grilled shrimp served over couscous with chopped apple dressed with pomegranate yogurt, paired with Gear Oil, a sour brown ale. Next, Nut Brown Ale with skirt steak and grilled zucchini, summer squash, and portobellas. Then, Honey Porter with barbecued chicken, meaty pit-smoked baked beans, red cabbage, and corn pudding. While everyone was down on the canvas with the count at 7, out came the dessert, an apple rhubarb crumble swimming in butter and topped by homemade ginger ice cream. With cider. (Cue Homer-style gurgling and drooling.)

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