There are still a few seats left for the 5th annual Sausage and Beer Dinner, which will be held at Jan. 31 at Blue Hill at Stone Barns in Pocantico Hills. The event, which started as a small event in the private dining room, has grown exponentially: now more than 200 people come to dine and discover many courses of sausages and charcuterie paired with terrific beers. Here is a link to my report on the third annual event.
One special addition to this year’s dinner: a sausage and beer master class, taught by chef/kitchen director Adam Kaye and Captain Lawrence owner Scott Vaccaro. Here’s Blue Hill’s description of the class:
In celebration of the 5th Sausage & Beer Dinner, Chef Adam Kaye and Captain Lawrence Owner & Head Brewer, Scott Vaccaro, invite sausage and beer extremists to a rare behind-the-scenes look at how they prepare for the annual event. Participants will learn the history of sausage making, enjoy a tasting of cooked and cured sausages, participate in a sausage-making demonstration, and, of course, take home the fruits of their labor. The class will then head over to Captain Lawrence Brew Company, just a few miles down the road, to learn the secrets behind Scott’s ales, porters, and IPAs.
For reservations, please call 914.366.9600. Cost, which includes an individual ticket to the Sausage & Beer dinner on January 31st, is $495 exclusive of tax and gratuity. Participants must be 21 years of age or older.
Reservations for the dinner only are also available. The evening costs $195. It is communal seating for everyone. Adam Kaye is keeping this year’s menu under wraps — he wants people to be surprised when they come — but to give you an idea of what to expect, I’m posting about the last year’s event last year, which I attended but I didn’t post on it at the time.
It was the 4th annual dinner, and was the first time it was held in the Hay Loft at Stone Barns, a stunning room on the the second floor in the building adjacent to the restaurant.
This was the third course, a Choucroute Garni with housecured pork belly and two kinds of sausage:
My report on the rest of last year’s sausages and beers, after the jump.
The hay loft used to be just that: it stored hay for the cattle in the stalls below. The stone walls were painstakingly cleaned and the room renovated. There are 40-foot high ceilings, and the space holds 250 people. It might be one of the most beautiful private event spaces in the county, but it’s only available for a handful of dates each year.
When Blue Hill says sausage and beer, they don’t mean mass-produced lagers and grocery-store frankfurters. Case in point, our first course.
Stone Barns Charcuterie
coppa, lonzo, toscano, fennel salami, bologne
Paird with Kelso Brewery & Blue Hill ‘Collaberation Pilsner’ Greenpoint, Brooklyn, NY
The meats were for the table. My plate:
The second course.
this morning’s soft farm egg, brioche, sauce charcutière
South Hampton ‘Saison Deluxe’ South Hampton, NY
Scott Vaccaro of Captain Lawrence Brewing Co., with his fiancee, Meghan:
Our third course.
morteau, boudin blanc and braised belly with sauerkraut
Kelso Brewery ‘Bourbon Aged Chocolate Lager’ Greenpoint, Brooklyn, NY
The fourth (and final savory) course.
Venison Link and Loin
rutabaga date purée, brussels sprouts and cranberries
South Hampton ‘Imperial Porter’ South Hampton, NY
It came with a side of hearty lentils:
For our first dessert, we had
Quince and Beer Sorbet with quince, quince gelee, quince granite
Captain Lawrence ‘Nor’ Easter’ Pleasantville, NY
And afterwards, a mustard marshmallow (seriously) with dried pineapple.
I know it sounds bizzare, but it was really quite subtle and lovely.
So hopefully that gives you an idea of what you’ll get for your $195. And again, here’s the post to the dinner from 2008. Considering the exquisite craftsmanship of the sausage, charcuterie and the beer, plus the camaraderie and the thrill of discovery, I’d say it’s well worth it. Call soon if you want to attend this year’s dinner — only a few seats are left.