BirchTree Bread Company, which opened in 2014 serving artisan breads, pastries and specialty coffee, has officially begun serving beer; including a selection from Worcester’s 3Cross Brewery and Wormtown Brewery. In addition to beer, wine will be available. Founded by Rob Fecteau, BirchTree has become a staple in Worcester.
So, the next time you’re in the Canal District you’ll be able to enjoy a libation in a setting that isn’t a bar.
Whiskey and Beer and Cider dinner at the Boynton? Say no more, I am there.
I am always up for something new and when I the invite came out for the most recent Fall Equinox Whiskey and Beer dinner at the Boynton, I didn’t have to think twice about going. It also wasn’t hard to get some friends to come along for the night and no one left disappointed. There was a good crowd of about 40 or so people attending the dinner which was held in their upstairs side function room. It was a cozy fit but I was glad to see smaller tables for 5-6 people so my friends and I could still feel like we were going out to dinner together. It’s not something you see all the time but it was nice to have the chef come out before each course to describe the food and the pairing while being supported by representatives that could speak to the Whiskey, beer and cider. I think the excitement in the room grew when one the beverage representatives highlighted there were “freebie” take away items (e.g. glasses, t-shirts) for guests to take home – people started strategizing on what they were going to get. But that was easily forgotten for a short bit as the opening course was set on our table.
Large charcuterie board of home cured meats and cheese – good sampling that we could all share and still leave some on the board. Hard to do but when you have more courses coming you have to stop yourself. Paired with a Maine Brewing beer called “Zoe” – a darker than normal Amber Ale and a little heavier for me for the kick off drink.
First CourseBright Orange Carrot Leek Soup with bacon chutney and crème fraise garnishing the dish, served with a Cider Creek Hard Cider. Loved the soup – how can you go wrong with bacon in it. Normally, I am not able to eat a lot of soups like this due to them being cream based but this one was perfect without the need for cream for the flavor.
The surprise dish of the night – Pastrami Cured Gravlax Salad – the taste of pastrami but we were eating salmon. Good pairing served with our first whiskey beverage – Jameson cocktail over ice.
IntermezzoThis one stumped a few people – a shot sized glass of Algonquin served with beef skewer laying on top. The Chef instructed us to dip the beef skewer into the drink for the best effect. Many were nervous to try something so unusual. While it seemed like a cool thing to do I think it failed as it made the drink oily and not a pleasure to drink. Thankfully it was only a shot size.
Third CourseDescribed as stir fry of local cherrystones, this was the big hit of the table. The spice meter of the broth was high but not too high you could not eat it. I think everyone at our table couldn’t get enough of the broth as there was nothing left behind. Served with a double IPA – Southern Tier Unearthly. Note the glasses of beer got smaller as the night went on.. which was probably good with so many courses.
Fourth CourseConsidered as our “Main” dish – rack of lamb, polenta (more like polenta fries), crispy Brussel sprouts with pan jus. A friend at my table suggested the best way to eat the dish was to take a small piece of each of the items – and all agreed it was the best for flavor tasting. It was a good balance for the main dish but I was so full I ended up taking most of the dish home to enjoy later. Accompanied by a American Strong Beer – Coronado Red Devil.
Finally another whiskey beverage, Jameson Black to balance the Whiskey Glazed Cider Donuts. I am not a sweets person, give me savory anytime, so was glad to see the donuts were balanced with a touch of whiskey flavor in the glaze.
This dinner had a lot of components to it and the wait staff at the Boynton did a great job keeping the food and drinks flowing and ensuring all at the table were eating at the same time. By the end of the night it felt like everyone in the room knew each other – might be due to the casual atmosphere, the # of beverages or just a fun crowd. All at my table agreed that we had a fun time, food was great and a good balance between whiskey, cider and beer beverages. Though some of us might have preferred more whiskey beverages versus beer. I have been to many similar dinners to this but I have to say this was one of the better ones for fun, value and food. Be sure to check out their next dinner as I bet it sells out fast.
