We kicked off the new year with a very special pop-up dinner hosted by the one and only, Chef Greg Desmangles. This was Greg's first pop-up dinner and he created a six-course dinner that was unforgettable. The dinner sold out and we had a packed house which made this night even more fun.
The first course was a charcuterie board unlike any I've ever seen before; it was loaded with Hog Head cheese, cajun mortadella, pickled shrimp, pimento cheese, assorted pickled vegetables, deviled eggs and Tennessee hot chicken skin and pork rinds. It was paired it with a Blackberry Lemonade Spritzer that balanced out everything perfectly.
Course number two was the Rockfish Po'Boy paired with Jolly Pumpkin Bam Di Castagna. This was one of the highlights of the night and it was clear at this point that we were in for four more courses of killer dishes.
Just when I thought things couldn't get much better, out comes course number three, Ramen. Now we've all had Ramen before, but this wasn't your ordinary Ramen, you could taste the love that was put into this. Greg spent hours hand making noodles which were cooked perfectly and paired with a smoked hock ham broth, egg, smoked pork AND brisket, plus pickles. I washed this down with a glass of Allagash Dubbel and prepared myself for the next course. This dish was by far the crowd favorite of the night.
Course number four was Fried Chicken and Waffles. A confit duck fat chicken wing, a crispy cornmeal waffle with a spiced honey bourbon syrup paired with Firestone Walker's Pivo Pils. The fifth course was Greg's famous Gumbo which makes an appearance on our specials board from time-to-time and it was delicious as always.
Last, but not least, course number six, dessert. A spiced yam doughnut with bourbon caramel and bacon, plus a sweet tea creme brûlée. I was lucky enough to try both of these desserts earlier in the week when he was prepping for the dinner and I had looked forward to them ever since.
Thank you to everyone that joined us and made our first event of the year, and Greg's first pop-up dinner such a success. If you missed out on this, you will have an opportunity to experience it soon! We will be hosting a beer dinner during Beer Week in March with Cellarmaker that is sure to be a good time. More information will be sent out in the Brewsletter, so sign up at the bottom of this page if you want to know about it first!