These photos were taken Monday evening at Abigaile Restaurant and Brewery in Hermosa Beach, where Head Brewer Josh McCombs teamed up with Executive Chef Tin Vuong, and Chef de Cuisine Mailyn Castillo to put on another of their series of beer dinners; this time being a delicious five course dinner (which was advertised as a four course meal) paired with beers brewed by McCombs.
The meal started off with an appetizer consisting of a roasted scallop on the half shell, with a nuac cham sauce made up of butter, parsley, and coriander. This was paired with McCombs’ Dim Wit Hefeweisen which really complemented the buttery texture of the scallop.
For round two we were served a Crisp Duck Arancini, stuffed with duck and mozzarella with a lemon pepper sauce (really tasty). This was paired with McCombs’ South Side Kolsch which balanced the richness of the arancini, and was enhanced by the lemon pepper sauce. Continue reading