The Good Life announces these monthly beer dinners on their facebook page, but they sell out SUPER quickly, so call ahead (516-798-4663) to be added to a waiting list for an upcoming event.The sold out (within 19 minutes on facebook), five-course beer dinner that I attended took place on March 8th at 8pm. Peter said that the beer dinner theme would incorporate a combination of flavors inspired by Mardi Gras and St.Patrick's Day. This Creole/Irish combination seemed like it might be difficult to pull off, but The Good Life did better than "good" with this one - they hit it out of the park!
Checkout my pictures and comments below to see the details from the event!
1st CourseBelfast Lobster Ale 5%
Cured Salmon - Rye Crostini, everything trio creamed cheese, crispy capers
I enjoyed this starter more than I had anticipated. The salmon, cured in house, was fresh and light. The creamed cheese, a mix of marsacpone and goat cheeses, was delectable. The combination of the salmon and pickled onion atop of the cheese covered rye crackers provided a punch of flavor in every bite. The Belfast Lobster Ale, dark ruby in color, paired nicely with this starter, complimenting, rather than competing with the lightness of the dish.
Porterhouse Oyster Stout 5.2%
Pork Spring Roll - Shitake mushroom, oyster sauce, scallion kombu oil, seaweed salad
The Oyster Stout came out before the spring roll, so I took a sip, and boy was I surprised by this one. I could actually smell what seemed almost like soy sauce type of aroma coming from the glass. Peter later explained to us that the stout is brewed with actual oysters! This might sound a bit strange, but it made so much sense once we received our food. The briny aspect of the beer matched the oyster sauce/scallion flavors found in the spring roll. I am not a huge fan of deeply fried food, but thankfully this spring roll was light on grease and heavy on the mushrooms.
Heavy Seas Aarsh Imperial Red 7%
Cajun Stuffed Pepper- Andouille sausage, crawfish, braised beef, etouffeesque gravy
This Red Ale, brewed with 3 kinds of grain and 2 kinds of hops, was my guest's favorite brew of the evening. I liked it as well, eventhough I do not typically lean towards red ales. Being a seafood lover, I was pleased to find that he stuffed pepper was full of crawfish! The braised beef and sausage made this course a mini cajun-inspired surf and turf.
This palate cleanser was placed perfectly, following the cajun stuffed pepper. I enjoyed the refreshing granita and the mild tea shooter helped to rejuvenate my tastebuds for the next course.
Saranac Irish Red 4%
Corned Beef-Parsnip cabbage puree, bacon mustard emulsion, confit potato, crispy carrot
The Saranac Irish Red had a wonderfully complex flavor with a hint of sweetness. I later learned that this brew comes from two row malts that are specially kilned to develop their sugars and then roasted to produce toffee notes and color. This was my beer pick of the night! Now, onto the corned beef. I must admit that I am not the best judge for this dish, because I tend to stay away from heavy beef dishes in my daily life. But, my guest happens to be a huge fan of corned beef, and felt that the flavor was superb. The chef braised the beef for four hours, which gave it a wonderful tenderness and enhanced its flavor. I could have eaten an entire plate of the parsnip cabbage puree! This decadently creamy side consisting of root vegetable is worthy of a permanent place on the restaurant's menu. Another notable accompaniment was the bacon mustard emulsion. I am a sauce/condiment girl and I could have literally drank this sauce, it was that good.
Abita Purple Haze 4.2%
Irish Butter Biscuit- Burnt Orange-Raspberry Sauce, Jameson Soaked Blackberries, Chocolate Mint Powder
This American style wheat beer offers a fruity aroma, due to the fresh raspberries added during secondary fermentation. The pinkish hue made this the perfect "dessert" beer to go along with the 5th course. Now, to the butter biscuit. I have a sweet-tooth, and after seeing the desserts from previous beer dinners, I was very much looking forward to the last course. I learned that the biscuit was selected for its correlation to Irish dessert traditions. I was a little disappointed by the choice of a biscuit for dessert, because it was slightly dry for my liking. Biscuit aside, I happened to love (and devour) the Jameson soaked blackberries/sauce which had amazing flavor. The beer could not have paired more perfectly with blackberries, and made for a fantastic end to the evening.
Special thanks to Peter Mangouranes for inviting my guest and I to share in such a special night (and for the extra send-off gift of Heavy Seas Imperial red)!
Check out Peter's other spots, The Republic in Farmingdale, and the soon to be Chubby Ninja Brewing Brew Pub coming to Rockville Centre in 2012!
Also, thanks to the fabulous staff at The Good Life. The service was friendly and impeccable, as usual.
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