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| Thanks to Jimmy for having me guest chef this dinner, it was fun. |
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| The First Course: Smoked Duck Breast with Pea Shoots and Red Mustard Greens, Duck Fat Potatoes, in Buttermilk Dressing. | . |
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| The Salad was Paired with Juliet, a tart and tasty ale. |
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| A bowl of duck cracklin's, a garnish for the entree. |
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| Slow Roasted Duck, with Asparagus, Fiddleheads, Green Lentils and Port Foie Gras Reduction |
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| The main course was paired with Madame Rose, a complex and slightly sour beer. My personal Favorite of the night |
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| Thanks to Joe Ogrodnek, who helped me out with the event. |
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| Dessert: Salted Caramel Custard with Bourbon Whipped Cream. |
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| Dessert was Paired with Big John, a very yummy stout. |
