St. Valentine Abita Big Beer Massacre

My "real job" has been hindering me from keeping the blog up to date, so this one is going to be about as brief as a 20 pound girl holding the end of a leash that’s attached to a 65 pound dog (besides, if you're like me you go into 1st-grade-popup-book-mode when you start reading and you just want to see some pictures). We chose to scrap the stuffy restaurants, which on Valentine’s day are crawling with irregular diners, all hoping to appease their company with obnoxiously priced lobsters and free flowing champagne. Instead, we opted for cooking-in. While brainstorming, we realized that we've been enviously longing for a beer or wine dinner, but a Groupon for a decnet restaurant with a dinner pairing only comes around about as often as a prostate exam. We had attempted this before, but knew there wasn’t a better way to celebrate this greeting card holiday than by composing our own beer dinner. The menu began to flow freely as we were seemingly hypnotized by the idea of creating a beer dinner that not only paired our three course menu with our favorite local brew, but also incorporated those drinks into the recipes. Remembering that this was Valentine’s we decided to go big, literally. And so began our St. Valentine Abita Big Beer Massacre.

First Course
seared scallops, sprouts, Abita Strawberry Lager vinaigrette
paired with S.O.S.


Second Course
veal shanks braised in Abita Root Beer, Creole cream cheese grits, collards (wow that sounded country)
paired with Andygator


Third Course
La Davina Gelateria Moonpie- chocolate gelato, marshmallows, and soft graham crackers
paired with Abbey Ale (we really needed an RC Cola)