I found my black table cloths which I switched out with the harvest colored cloth. It would work for me. But the rest of the table and theme....I wasn't going to change.
I presented Autumn Ales and Appetizers. I had 3 different beer cocktails. One was made with a Lager, one with an Ale and one with Guinness.
The Lager ( named On Wisconsin) was a Sam Adams and lime, worcestershire and Maggi served with Scrambled Bratwurst and Saur Kraut with apples and sweet onion.
The Ale ( DAS BOOT) was the favorite. The favorite Beer cocktail and favorite Appetizer- Das Boot was made with Blue Moon, and an orange and cognac based Courvoisie. The paired appetizer was beer marinated chicken with spices.
One of my sons helped out that night. He was had extensive kitchen training- to my surprise and his favorite was the Guinness cocktail.
This cocktail was made with Guinness, Sweet Vermouth and Bitters. It was paired with chocolate and caramel covered pretzel rods.
It was difficult pulling this off as I didn't know I'd be participating in this event when we moved two months ago. It was very difficult finding the correct serving pieces I needed. I didn't like my room temp appies ( need to buy a heat lamp) as the warming tray and crock are not adequate. And the beer- needed to stay chilled. When a beer bottle was opened, the first glasses were chilled. But I shouldn't have let the extras sit out. It t was probably too costly an idea to do this. Or I should have made some sort of ice mold for the shot glasses to nest into.
We had many people around our table. That was a good sign. And while I
wasn't happy with my display, it was better than several others.
I already have an idea for next year. It is a theme I have done 3 times before. And I have time to find my equipment. I hope I'm invited!
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