Carolina’s Restaurant monthly beer dinner is a can’t-miss five-course event prepared by executive chef Jeremiah Bacon — a Charleston native who graduated with a degree in philosophy from the College of Charleston and attended the Culinary Institute of America in Hyde Park, NY. This month’s beer comes from the Founders Brewing Co. in Grand Rapids, Mich.
The first course looks like a sturdy start, with Founders’ hoppy Centennial IPA paired with grilled swordfish and curried couscous. Next up is a seared scallop (one of Bacon’s many shellfish specialties) with bitter greens and sweet onion (straight outta Wadmalaw!) with the Curmudgeon Old Ale, a traditionally English-style strong ale that’s really malty and rich (this one weighs in at 9.3 percent alcohol by volume).
A seared duck breast with spinach and cherry gastrique appropriately accompanies Founders’ fancy Cerise Cherry Ale. The dark and roasty Imperial Stout supports the fourth course of delicate veal sweetbreads, kale, and a roasted celeriac oyster-mushroom jus (oysters and stout are like kissing cousins).
An apple caramel with Irish cheddar finishes with a Founders favorite — the coffee-ish, malt-accented Porter. Bacon and his confident assistants design these beer dinner menus after careful consideration — and plenty of sipping and sampling.
Carolina’s Beer Dinners are limited to 40 persons. Reservations are required