“We’re going out West for this month’s craft beer dinner,” says Ted Dombrowski of Ted’s Butcherblock. “We’ll feature the best brews from California and Oregon paired with a delicious menu of West Coast flavors.” Chef Eva Keilty and her team have crafted a four-course menu paired with four flavorful lagers and ales. The dinner opens with a course of yellowtail pastrami crudo with celeriac remoulade and rye shortbread paired with Full Sail’s (Hood River, Ore.) pleasantly hopped, amber-colored LTD lager (6 percent alcohol by volume). The second course is even bolder with a housemade country pâté (with lavender and brandy) and strawberry-ginger gastrique alongside Mad River Brewing’s (Blue Lake, Calif.) hoppy/citrusy Steelhead India Pale Ale (8.6 percent a.b.v.). The main course features a vindaloo and citrus-spiced duck confit with turnip purée and sweet potato maple cake with Oregon-based Rogue Brewery’s dark, rich, coffee-ish Double Mocha Porter (8.2 percent a.b.v.). The exotic dessert course brings frangipane with grilled pineapple, malted oat crisp, ricotta with agave nectar, and a vanilla bean/sage syrup with North Coast Brewing’s (Fort Bragg, Calif.) high-gravity Old Stack Ale (12.5 percent a.b.v), a generously hopped traditional English strong ale designed to round-out and mellow with age.