When it comes to patrons in Atlantic City, there are few things they love more than food and drink, and Phillips Seafood is celebrating that passion with a special evening focused on Suds, Surf & Turf.
This eatery at The Pier Shops at Caesars Atlantic City is pairing specialty Tuckahoe Brewing Company beers with a handcrafted five-course menu. Tuckahoe brewers will be on hand to answer questions about their beers, while local beer expert Gary Monterosso and Phillips Assistant General Manager Alexis Kull will host the festivities.
Besides dining, guests also can learn a thing or two from Executive Chef Paul Drew as he completes a live cooking demonstration for each of the five courses.
Most beer or wine dinners simply try to pair a drink with a dish that will bring out the flavors of both the beverage and the food. Drew is taking that idea to the extreme and using the brews in the actual preparation of the dish.
One course will feature Tuckahoe's Pumpkin Ale and Steelmantown Porter - a dark, smokey beer - paired with Pumpkin Ale-scented tempura shrimp and lemon risotto, and Steelmantown Porter-braised filet mignon spring rolls.
Guests also will get the chance to try Dennis Creek "DC" Pale Ale paired with honey-dusted scallops and coco with coffee-rubbed duck breast. The pan-seared dish will be finished in a Dennis Creek "DC" Pale Ale reduction after being deglazed with a toasted coriander, gin and grain mustard.
For the third course, indulge in Phillips jumbo lump crab and brick-oven-roasted beet salad, which features local greens, orange and prosciutto and is finished with a Marshallville Wit vinaigrette. Marshallville Wit, a light beer that works well with crab, will be paired with the dish.
The fourth course will feature brick oven-roasted stuffed pork loin with spinach and feta cheese, and Steelmantown porter-roasted clams with peppers and onions - and a Steelmantown Porter to help wash it down.
If you still have room for some dessert, you can enjoy New Brighton coffee stout tiramisu, which features pound cake fingers topped with Marshallville Wit-marinated strawberries and paired with New Brighton Coffee Stout - a rich, dark beer - and Marshallville Wit.