Another wonderful experience at the Sausage and Beer Dinner at Blue Hill at Stone Barns! This year was the 10th anniversary, and there was some talk it might be the last. (And some talk that there would be a re-invention of it instead.)
Previous Sausage and Beer Dinner coverage here. And here. And here. And here. And yes, here, too.
I’m not going to describe each dish individually. Suffice to say that everything was knock-your-socks off delicious, and some things were life-changingly good.
Testa in kholrabi:
Chicharones:
Pretty decor:
Sausage-making demo:
Ham sandwich on a vegetable cracker:
Hot dogs! In the kitchen!
Hops and such on the table in the center of the restaurant:
Charcuterie:
Oysters:
Courtyard, as we move from the restaurant to the hay barn:
Coppa and salumi pizza:
Pork cheek and beef tongue terrine:
Venison liverwurst:
Beermakers:
Bologna, corned beef, “squashamole,” spicy blood salsa and sour cream. #lohudfood #sb10 #bluehillPaired w Captain Lawrence Michael Mazourek Squash Ale.
Grilled Calabrese-style pork sausage, borlotti beans and spigarello, paired w KelSo bone char winter ale. A Franny’s dish by chef Johnathan Adler:
Bratwurst and Morteau, creamed kraut. Paired with Good Natured Brewing BBQ Smoked Scotch Ale.
Malted grains:
Chocolate stout cake, mustard caramel.
Other desserts were Beer ice cream, waffle cones. Pretzel praline pops. Root beer flat. Paired with Evil Twin Brewing Yin and Yang Imperial IPA.
Parting gifts. Chocolates and scones:
