Getting Creative with Craft Beer at The Ryland Inn

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There’s nothing like enjoying a cold craft beer on a cool fall night! Craft beers have been growing in popularity at bars and restaurants across the United States, and the dining room and Duck Bar at The Ryland Inn is no exception. Executive Chef Craig Polignano has been hard at work experimenting with a number of different dishes that pair perfectly with the Ancient Ales line from Dogfish Head Brewery. Read on to hear more about the courses he has come up with for his Ancient Ales Craft Beer Dinner on Wednesday, October 8th!

Smoked Ocean Trout
A perfectly balanced fish, Chef Craig loves using Ocean Trout over salmon because it is less salty and has a subtle flavor that makes highly versatile in cooking. For the first course in his dinner, Chef smokes fresh, locally-sourced ocean trout and serves it up with roasted beets, dill fresh from the garden, caraway cracker and frisee. This delicious combination pairs wonderfully with Dogfish Head’s Kvasir beer. According to the mixologists at the Ryland, this beer is known for its unique brew, highlighting notes of wheat, cranberries, lingonberries, honey, and birch syrup, just to name a few. The lightness of the fish is accented with the flavors of this one of a kind ale!

Roasted Spanish Mackerel
This course is certainly a special treat! Inspired by his time as a Chef on the west coast of California Chef Craig incorporated an Asian influence into his Roasted Spanish Mackerel. He serves the meal with a super tasty papaya salad and finishes the dish with a touch of Thai basil, coconut, and his special green curry. Served with the Midas Touch, the first beer on the Ancient Ales line, it is super a flavorful dish (that we absolutely love)!

Tea-Smoked Duck
Next up, the Sah’Tea Ancient Ale is on the menu, which is based on a 9th century Finnish recipe and contains notes of juniper, black chai tea and rye. With the beer’s subtle hints of spice, Chef Craig added some sweet notes to the Duck and serves it with rye berries, swiss chard and cauliflower cream. The result is a perfectly balanced appeal between the meal and the beer itself.

Braised Beef Shortrib
A hearty dish, Chef Craig whips up his Braised Beef Shortrib a little differently from most. With chopped hazelnuts and pomegranate, this course is both a little savory and sweet in one bite! Our mixologists at the Ryland Inn paired this culinary delight up with the Birra Etrusca, a throwback that comes from two-row malted barley and an heirloom Italian wheat.

Peanut Butter Mousse
Don’t think we forgot about dessert! Peanut butters will rejoice while chowing down on Chef’s own Peanut Butter Mousse made with rich milk chocolate, medjool dates and tamarind. This final course is washed down with Theobroma, a “celebration of chocolate” itself. It is brewed with artisanal Askinosie cocoa, honey, chilies and annatto.

Hungry yet?! Join us on October 8th at 6:30pm at The Ryland Inn and taste these delicious courses and beers for yourself! Call the restaurant at 908.534.4011 for more information and to reserve your spot for the first craft beer dinner at the Ryland!

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