will be featured at Arnaud’s Remoulade
Thursday Nov. 20 for Remoulade’s second annual B(roux) Tasting Dinner. The dinner starts at 6:30 p.m. with passed hors d’oeuvres and mingling with NOLA Blonde Ale and shrimp corn dogs, boudin wontons with pepper jelly mustard, Oysters en Brochette with Marchand de Vin, and cheese straws. The first course pairs NOLA Brown Ale with oyster, duck and andouille gumbo; the second course pairs NOLA Rebirth Pale Ale with alligator sauce piquante with goat cheese-honey grits; and the third course pairs Hopitoulas IPA with Buck’s fried chicken and waffles with sawmill gravy. Dessert will be an apple crostata paired with Irish Channel Stout. The cost is $45 (inclusive of tax and gratuity). For reservations, call (504) 523-5433.
NOLA Brewing will also be bringing high end plates to its Tap Room on Friday, Nov. 21. For only $16, diners will be able to try four small plates (with beer pairings) from chef David Phillips: duck and andouille gumbo; chop salad with hearts of palm, cherry tomatoes, and sherry vinaigrette; ground ribeye slider with grilled onions, bacon, swiss, and garlic aioli; and pecan flan with whipped cream. The plates will be paired with Tap Room exclusive beers, which can’t be found outside the brewery. For tickets, stop by the NOLA Tap Room for tickets or give them a call: (504) 301-0117.
is bringing a healthy spin to the beer dinner, pairing up with Abita
on December 3 at 6:30 p.m. for an “Eat Fit” dinner. For $70, enjoy three courses along with a “Beer-Tail Hour” which showcases a variation of bartender Abigail Gullo’s beer cocktail called the Ping Pong, with Damson Plum gin liqueur, ginger, citrus, and Abita Purple Haze along with satsuma marinated Louisiana crab claws, cast iron-blackened shishito peppers, and Black Angus beef carpaccio rolls. The first course pairs Abita Light with yellowfin tuna en escabeche with charred chilies and Kalamata olive panzanella salad; the second course is a pistachio pesto-crusted pork tenderloin with apple cider and cranberry wilted black kale and an autumn vegetable pavé paired with Abita Amber; and dessert will be turtle chocolate olive oil cake with dark chocolate, olive oil sorbet and Cointreau-drunken satsumas paired with Abita’s Bourbon Street Imperial Stout. Email Trey Swan
to make a reservation.
Also on Dec. 3 at 6:30 p.m., Crescent City Brewhouse
is doing a Brewmaster's Dinner in conjunction with Tom Fitzmorris's Eat Club
. The first course is Baked Oysters 3 Ways, paired with Weissbier; the second course is shrimp and grits paired with Pilsner, and the third course is a choice of either Redfish Pontchartrain paired with Red Stallion or Southern Crispy Duck paired with Black Forest. The cost is $55 and reservations can be made at nomenu.com
by clicking on the Eat Club tab.