Scott’s Seafood in downtown San Jose held another successful beer dinner last week. It was their best one yet in my opinion, a sentiment shared by several others who had also attended previous beer dinners there.
Many aspects were stellar – the organization and service, the outdoor space, the views from the sixth floor, the company, the weather, the informative previews of each course by the restaurant and brewery reps and the food-and-beer pairings themselves.
The sold-out dinner – 55 attendees – showcased a seafood-centric menu and a variety of beer styles courtesy of the featured brewery Hermitage Brewing Company. The beer styles included IPA, Scotch Ale, Sour, Session IPA and Saison.
Below are some pictures and notes from the memorable evening.
Hermitage Brewing Company Citra Single Hop IPA.
Hermitage Brewing Company brand manager Nicole Marquez, Scott’s Seafood marketing director Joann Vaega, Hermitage Brewing Company head brewer and cellarmaster Greg Filippi.
Some of the sold-out crowd, including friends Mike and Lisa Pitsker (front and center).
Welcome and introductions from Nicole, Joann and Scott’s Seafood Food and Beverage Director Sammy Reyes.
Opening Reception: Oysters on the half shell with blood orange champagne foam, paired with Hermitage Brewing Citra Single Hop IPA.
The citrus notes – plus hints of caramel – from the beer nicely complemented the foam while the hoppiness cut through the fresh, buttery oysters.
Scott’s Seafood managing partner Dave Buhagiar topping off glasses with more Citra IPA.
Greg and Victoria Hatch enjoying the dinner.
Scott’s Seafood public relations manager Trinidad Pena and Joann.
Greg and Victoria.
Course One: Classic Greek salad tossed in a lemon vinaigrette dressing, paired with Hermitage Brewing Maltopia Scotch Ale.
The malty notes of toasted grain and caramel coming from Maltopia complemented the fresh salad and dressing.
Next up: Hermitage Brewing Strawberry Rhubarb Sour.
Course Two: Blackened Red Snapper Tacos with strawberry slaw and housemade potato chips, paired with Hermitage Brewing Strawberry Rhubarb Sour.
The tart and sour notes – along with hints of of strawberry and wood from the barrel aging – from Strawberry Rhubarb Sour provided varying contrasts to the spicy red snapper, strawberry and cantaloupe slaw and the chips.
Greg sharing a bit of his vast knowledge of sour beers and their production while introducing Strawberry Rhubarb Sour.
Hermitage Brewing 408 Session IPA from the tap.
Course Three: Mahi Mahi with a tropical relish, new potatoes, spinach and champagne sauce, paired with Hermitage Brewing 408 Session IPA.
The hoppy, tropical fruit notes – guava, in particular – of 408 Session IPA matched the mango and kiwi relish, while the flavors plus the body of the beer held up well to the meaty Mahi Mahi.
Friends Noreen and Jim Helvie.
Course Four: Poached “Myles Perry” Pear with French Vanilla ice cream, paired with Hermitage Brewing Myles Perry Saison.
There was only a mild sweetness from the Saison, enabling the beer to stand up well to the dessert course.
Newfound friends – siblings Z and Susan were awesome tablemates.
The last pic of the night: Wifey Andrea, Victoria, Greg, Nicole and Jim.