Chimay / "May Flowers" beer dinner @ Manchester Pub
Manchester Pub's Chimay 150th Anniversary Beer Dinner, 5/16/12
3rd Course: Fried celeriac (celery root) with a smoked eel and green peppercorn aioli, paired with Chimay Premiere (Red).
This is where you start to see the chef has a sense of humor - the celery root was cut to resemble french fries (I assume) and then fried in tempura batter. And what goes better with tempura than eel? With a nice big glob of aioli, I could really taste the smoked eel. And those flowers were edible, or so we were told, but I ate a leaf and found that it didn't have much flavor, so I left the rest alone.