This Ought'a Teach Ya - Atwater Beer and Dylan's Rock Shrimp

I don't drink wine. I have a bizarre allergy to grapes, and if I don't want my face to look like Will Smith's in Hitch when he eats shellfish, I don't touch it. Don't feel bad for me—I drink something far, far better.

The one drawback is that wine is often paired with meals and there’s something a touch barbaric about ordering a beer when everyone else has wine. Reds are for meat and whites are for ... I really have no idea and don't really care. Fortunately, the pairing of beer with food has begun to be more popular, and the reasons are obvious: beer has many more distinct and widely varying flavors than wine (or at least that's what I think.) That means it can complement a wider variety of distinct dishes. I'm certain someone will put me in my place momentarily as wine lovers are obnoxious.

Anywho—Atwater Block Brewery, a Detroit brewery owned by Grosse Pointer Mark Rieth is doing a five-course beer and meal pairing with in Grosse Pointe Park and Mark will be on hand to describe each beer and why it tastes good with the accompanying meal. Mark actually grew up in the Woods, went to , started homebrewing when he lived in Boston in the 1980s and 1990s and bought Atwater after he finished his MBA at Michigan State. More on Mark another time.

The meal is Thursday, June 23 at 7 p.m. and it costs $32. It includes five beers and five courses. It begins with the Dirty Blonde Ale, paired with braised wild mushrooms, caramelized sweet onions baked on foccaccia bread with boursin cheese and fresh sage.

Next comes D-Light Kölsch and mixed greens tossed with red onions, poached pears, tossed pecans, balsamic vinaigrette dressing, topped with shredded gruyere cheese. Then Atwater’s newest beer, Uber Ursa Imperial Pilsner with sauteed rock shrimp, shallots, spinach, and roasted sweet red bell peppers tossed with linguine and saffron buerre blanc. Next, Atwater Pale Ale and smoked and braised beef short ribs with port wine demi glace served with mashed sweet potatoes and grilled asparagus. Dessert is the Vanilla Java Porter and dark and white chocolate mousse with toasted macadamia nuts. Then, you might want to call a cab.

For reservations, please contact Dylan’s Raw Bar & Grille at 313-884-6030 ext. 3.