Yankee Brew News Archive

Brewers Evening at Boodles a Sellout Hit

Originally Published: Spr/93

By: Ken Spolsino

In my many years of attempting to satisfy my absolute lust for fine beer and food , I have tried to refine my palate in the quest for the most distinguished of each at every opportunity. Hence, my affiliation with this newspaper. Being a member of The Yankee Brew News staff affords this writer the means and reason to fuel his appetite for the finest marriage of brews and victuals in the Northeast. I have traveled extensively throughout this region in order to sample the local fare and gain expertise in the variety of brews that the microbrewers, homebrewers and pubs of this area offer.

My exploits usually involve participating in invitational expositions or festivals, which tend to showcase the latest achievements of the most outstanding local brewers and chefs, under one roof. Until recently, I would have found it difficult to say which of these events might be regarded as the best one I ever attended.

Without hesitation, I must admit that the one held on January 28 at Boodles Restaurant and Bar, in Boston's Back Bay district, surpassed all the other events my fortunate palate has had occasion to experience.

Guest speakers for the evening were Don Gosselin, publisher of The Yankee Brew News, Steve Mason, President and Head Brewer of the Catamount Brewery in White River Junction, Vermont, and Phil Gentile, vice-president of Catamount.

I was impressed by the fact that these men spoke to a sell out crowd which included many regional brewing luminaries. It crossed my mind at one point that the reason for a draw of such an audience may have been the pursuit of the trade secrets they could obtain from the talk and the informal question and answer session which followed. It was soon obvious, however, that these women and men attended for the sole purpose of enjoying themselves in the company of their colleagues.

The camaraderie the microbrewing industry seems to perpetuate is like no other. Mr. Gosselin highlighted this fact in his opening remarks by observing, "When you get good food and good beer together with a reasonable price, there's no problem getting a lot of people to come out."

The management of Boodles had taken this philosophy to heart on this night. For a mere $20, guests enjoyed a sumptuous four course dinner accompanied by three beers selected from East Coast micro breweries. The menu included a seafood pot steamed in New England Gold Stock Ale, spinach salad with Celis White mustard dressing, served with Harpoon Ale, a venison rack marinated in Catamount Porter, and Harpoon Winter Warmer-spiced game hen with vegetables and roasted potatoes, served with Catamount Gold Ale. Dessert consisted of a flourless double chocolate Sicilian cake, served with Brooklyn Brown Ale, one of the most remarkably perfect melding of tastes I have ever enjoyed in a lifetime of gluttonous pleasure.

My hat is off to Chef Al Merlin, who prepared this delectable feast, and Jim Barker, Bar Manager of Boodles, along with his most accommodating staff, who together launched this incredible Brewers Evening. I only wish they will do it again soon and on a regular basis.

I encourage anyone touring Boston and vicinity to seek out Boodles and enjoy some of the 80+ micro brewed beers from across America that are offered. Boodles Restaurant and Bar is located in the Back Bay Hilton Hotel at 40 Dalton St., in Boston. For more information, call (617)-BOODLES.

Ken Spolsino, Marketing Director for The Yankee Brew News, pursues craft-brewed beers, fine cuisine, and potential advertisers with equal zeal.