Early this week I had the opportunity to head down to Chatham and capture another one of these amazing beer dinners at The People’s Pub, this time paired up with Elizaville’s Sloop Brewing. I’ve been a huge fan of what Chef Kouri’s been doing in the kitchen, from last year’s Chatham Brewing beer dinner, stops I’ve made just for dinner and a pint, to the Asian-inspired pop up they did at Nine Pin. After this night I’m looking even more forward to one of their Sunday brunches on my way down to make my usual weekend visits to Suarez Family and Sloop.

This dinner was definitely on the hoppy side, with Adam from Sloop bringing a round of their newest IPAs (all new to me) and one of their ciders to the party, while Chef Kouri kept things interesting with highlights such a foie gras infused whipped ricotta, Arnies Cider sugar glass, and an absolutely eye opening experience with confit pig’s tail from Lover’s Leap. Thanks for having me again guys, looking forward to the next one!

angus getting things done
stone ground oat pancake, foie gras infused whipped ricotta, fennel, green island syrup paired with green island oat ipa


tempura atlantic smelt, peach blood orange aioli, dill salt paired with pixie dust summer ipa
tequila and juice bomb beer cocktail
doubleplusgood molasses lacquered pigtail confit, blood orange salt, lemon sugar shine paired with doubleplusgood citra dipa

a rare smile captured from sloop’s adam watson

organic apple, arnies own cider glass sugar, ginger cotton candy paired with arnies own cider


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