Ted's Butcherblock tackles the ultimate question: beer vs. wine

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In an effort to settle the score once and for all, Ted's Butcherblock is hosting a dinner featuring both beer and wine pairings on Thursday, September 23rd, making you the decider.

The meal sound amazing, as per usual. Check out the menu below from Ted's website, and please excuse the lack of wine notation due to my lack of wine knowledge:

  • I:  Kabocha squash and apple bisque with Chinese 5-spice and thyme candied bacon vs. Bear Public Racer 5 IPA (7% ABV, A-, 99) and Pierre Boniface Apremo
  • II:   Golden beet and crimson lentil warm salad with mortadella, lavender honey vinaigrette, toasted almonds and savory baguette French toast vs. Brooklyn Local 1 (9% ABV, A-, 97) and Walnut City Viognier
  • III:   Prosciutto-wrapped pork tenderloin with brown butter brussels sprouts, mushroom duxelle and goat cheese "cigars" and cherry demi-glace vs. Ommegang Abbey Ale (8.5% ABV, A-, 99) and Chateau Perray Jounnett Anjou - Cabernet Franc
  • IV:   Pistachio and molasses baklava with bourbon-glazed peaches and star anise vanilla custard creme vs. Founder's Curmudgeon Old Ale (9.8% ABV, B+, 98) and Magito Zinfandel

It costs $48 + tax & tip to get your decider on. Ted's Butcherblock is located at 334 East Bay Street downtown, and you can RSVP at (843) 577-0094 or hit them up at ted@tedsbutcherblock. Follow them on Twitter @Butcherblock for updates.