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Tupelo Music Hall. Photo by Jerry Lofaro.




Beer Tasting Dinner featuring 603 Brewery 

Where: Tupelo Music Hall, 10 A St., Derry 
When: Friday, Aug. 11, 6 p.m. 
Cost: $55. Tickets are limited. 
Contact: 437-5100, tupelomusichall.com




Brew at the Hall
Tupelo hosts its first beer pairing dinner

08/03/17
By Angie Sykeny asykeny@hippopress.com



 The Tupelo Music Hall is best known for its live music, but for one night, the Derry performance venue will cater more to foodies than music fans. 

On Friday, Aug. 11, the Tupelo will host its first-ever beer tasting dinner featuring four courses prepared by the Tupelo Executive Chef Jeannine Carney and paired with beers from 603 Brewery of Londonderry. 
The dinner comes a few months after the Tupelo’s relocation from its original 240-seat venue in Londonderry to its current 700-seat venue in Derry. Carney and Tupelo owner Scott Hayward came up with the idea of hosting a beer dinner about a month and a half ago as a way to showcase the new venue’s full kitchen and bar and highlight local breweries. The former venue, Hayward said, didn’t have the accessibility or proper licensing for a beer dinner. 
“This seemed like a natural progression for us,” he said. “It’s just a different kind of thing that we can offer and a good event to do at the new venue.” 
From 6 to 7 p.m., there will be a reception and mini tasting with 603 Brewery in the lobby, featuring additional brews not included in the dinner and otherwise only available at the brewery. The Tupelo’s bar will also be open throughout the event. 
At 7 p.m., the dinner will begin in the main theater. The first course will be goat cheese arancini with honey walnut drizzle and Dowie Farm pea tendrils, paired with 603 Winni Amber Ale. 
The following course will include crispy pork belly on Oasis Springs greens, slow roasted tomato, balsamic onion jam with spent grain crouton and White Peaks vinaigrette, paired with 603 18 Mile Rye Pale Ale. 
For the third course there will be a juniper roasted chicken breast, quinoa kale grain medley with orange segments, grilled zucchini and summer squash ribbons, paired with 603 Mosaic Saison. 
Finally, the dessert course will be a deep dark chocolate stout cake with spent grain candy crumble and bourbon barrel salted caramel, paired with 603 Bourbon Barrel Stout. 
“[Carney] is trying to put together a cohesive meal with interesting pairings that showcase both the beer and the food,” Hayward said. “She actually went over to 603 Brewery and tasted their beer, found the ones she thought would go well with food and built the menu around that.” 
Carney will appear at the event to discuss each course and how it relates to its respective beer pairing. Representatives from 603 Brewery will also be there to talk about each beer and the process of brewing it. 
Hayward said he plans to add more beer dinners to the Tupelo’s calendar, featuring beer from different local breweries. 
“We have some great breweries around here,” he said. “We hope that by partnering with them we can show people both what our chef can do for food and what our area is capable of for producing beer.”





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