Every so often, the folks at Four Peaks break out and get their culinary groove on, in a big way. In this case, it was with a four-course, five-beer dining extravaganza. We mingled with Cask-Conditioned Mild Ale, then sat down to a first course of lamb won ton soup and a glass of Idle Hands. We kept busy with a second course of buffalo spring rolls and Hop Knot Ale. We have to admit we don't remember much after that, but seems to us a rib eye -- perfectly prepared, brushed with oyster sauce and accompanied by veggies and rice -- appeared next, with our favorite Four Peaks blend, Kiltlifter. We do remember one thing: that dessert, a calzone filled with ricotta and brownie filling, with chocolate and raspberry sauce, would have fed the entire table, it was so big. But we were glad to have one to ourselves, along with a glass of Chambord oatmeal stout.
We can't wait for the next pig-out, er, we mean gourmet dinner at Four Peaks. The Web site promises the next one is coming soon.
