Hotel Viking kicks off 9 Weeks of Beer, a series of innovative menus paired with craft beers from some of New England’s top breweries, on March 9.

First up, Hotel Viking Chef Barry Correia and his team offer a menu designed to pair with brews from Samuel Adams. The fixed-price menu starts with an appetizer of endive salad with pistachio brittle, pickled cauliflower, shaved red onion and herb oil, followed by a main course of fried cod served over mashed rutabaga with savory braised kale. And to finish: cheesecake (beer-flavored, of course).

This year’s 9 Weeks of Beer continues Hotel Viking’s winning streak of theme events including its widely popular Spirits & Stogies nights and its Viking Wine Festival. For reservations, call 401-848-4813.

“Our beer distributors helped us compile a list of breweries that would be interested in participating,” said Chef Correia. “Each week, we’ll pair a three-course dinner with three beers from the featured brewery.” The series will run for nine weeks on Wednesday nights. Beer parings are served in 6-oounce pours.

“Newport is breaking out of cabin fever at this time year,” said Correia. “We’ll have a fire blazing in the fireplace on our outdoor patio. We invite diners to stick around and have a cigar or a drink by the fire.”

Full Schedule: 9 Weeks of Beer

March 9     SAMUEL ADAMS
Appetizer: Endive salad with pistachio brittle, pickled cauliflower, shaved red onion and herb oil
Fried cod served over mashed rutabaga with savory braised kale
Dessert: Beer-flavored cheesecake

March 16     GREY SAIL BREWING OF RHODE ISLAND
Appetizer: Fried mozzarella wedge with sundried tomato pesto and frisée
Entrée: Grilled sausage with creamy polenta and braised kale
Dessert: Tiramisu

March 23     MAGIC HAT BREWING COMPANY
Appetizer: Orange arugula salad with Mandarin oranges, shallots, sliced red pepper, miso herb vinaigrette
Entrée: Shrimp risotto with crushed peanuts, scallions and chili oil
Dessert: Sweet-soy cheesecake-filled fried wonton

March 30     NARRAGANSETT
Appetizer: Pulled pork with arancini and jalapeno aioli
Entrée: Jerk chicken with corn bread and seasonal slaw
Dessert: Dirt pudding chocolate layered love

April 6     FOOLPROOF BREWING COMPANY
Appetizer: Ham en croute
Entrée: Award-winning chili with cheddar cheese, scallions and crostini
Dessert: Vanilla ice cream with berries and fresh whipped cream

April 13     TWO ROADS BREWING COMPANY
Appetizer: Assorted mashed root vegetable crostini with brie cheese and brown butter glaze
Entrée: Oxtail pot pie with apple slaw
Dessert: Coffee panna cotta

April 20      REVIVAL BREWING CO.
Appetizer: Fried black mission fig with shaved pecorino and roasted red grape
Entrée: Pork belly with braised cabbage, golden raisin and pan jus
Dessert: Beer bread pudding with fresh cream

April 27     HARPOON BREWERY
Appetizer: Charcuterie board with assorted meats, cheeses and marinated red pepper Entrée: Shredded chicken stew with potato dumplings
Dessert: Warm chocolate lava cake with espresso whipped cream

May 4         WACH– USETT BREWING COMPANY
Appetizer: Meatballs with beer gravy
Entrée: Coq au vin with mushroom and red wine
Dessert: Beer ice cream with peanut tuille

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