For B’s birthday, I scheduled us to attend a Back Forty Beer Dinner. I had heard about these things through Instagram, and thought it would be a really good birthday present. We already really enjoyed the food there, so knew that this would be amazing.
Each dish came paired with a pour of one of their beers. It started out with a Skordailia Soup – which was a potato based soup with garlic, lemon, smoked redfish and chives. It was freaking amazing. The redfish was so smoky, I actually thought that it was bacon. It was incredible. Up next was the Roasted Cauliflower – which was amazing. They paired both of the above with their Bomb Dog Rye Ale – which was great!
The next dish out was the Ricotta & Salami Ravioli.
This was definitely one of my tops for the night. It had homemade ricotta, salami, corn broth, basil and tobacco onions (pretty much a friend onion). Homemade ravioli – it was absolutely freaking amazing. They paired this one with their Crew Point NortheasternIPA. It was not hoppy, even a little bit, and it was light and delicious.
The next course was a Seared Black Grouper. It was served with squash, eggplant, red onions, and sungold tomatoes. It was amazing, and usually I’m not really into grouper. It was so tender, and was incredible when paired with the eggplant and tomatoes. They paired this dish with the Hogs to Weather Helles Lager – one of their lighter beers.
My very favorite of the night was the Duck Fat Poached Prime Rib.
This may have been the best thing I have ever ever eaten. This thing was so tender and so delicious. I wanted to eat every last bite of this thing, but I just couldn’t manage. Under the prime rib, were crispy potatoes, roasted hatch peppers and was covered in fresh horseradish. They paired this with their P&Q Porter, which I was sort of afraid of since dark beers aren’t normally my jam, but this one wasn’t – it was actually pretty enjoyable.
For dessert, we had a Peach & Tomato Tart.
You would think this would be a weird combination, but you guys – this. was. so. good. The tart was topped with a basil-white chocolate whip, and those two little things are caramel white chocolate. This one was paired with the High Hazard Tropical Double IPA. This beer is my most favorite of the ones we had, although it really wasn’t as hoppy as a normal double IPA.
We really honestly had a great time – there were about 30 or so people there enjoying everything with us, and the brewer, Tosh Brown, and the chef, Russ Bodner, were both incredible and so knowledgeable. I’m so glad we were able to do this!