Cook Hall Dallas at the W Hotel in Victory Park hosted it’s final beer dinner of 2014 last night, and it was a buzzed about event.

Chef Nick Jimenez guided us course by course as a local distributor, Ben E. Keith, provided the beers to pair.

We sampled 5 courses with a variety of brews from all over the country. The courses and pairings were as follows below.

A delicious and creamy roasted cauliflower & parmesan soup with a herbed oil garnish. This went well with a mild and dark Pepe Nero from Goose Island. Sesame Chicken Nuggets followed second. Yes, chicken nuggets. An upscale and perfectly crispy take on the dish was sided with a Black Pepper & Lime Aioli. We also sipped on a Trinity Tripel from Community Brewing. A fun version of Foie Gras Brûlée came next with a Spiced Fig Jam on Toasted Brioche. The salt and sweet combo was a nice tone to mix with a spicy and warm Inspiration from Community.

To finish the savory portion of our meal, Chef Jimenez prepared Glazed Short Ribs with Tender Carrots & Herbs. The short rib itself could have used more time, but the glaze blended with the brew, a Delirium Noel beer from Brouweril Huyghe. The room filled with a happy hum for our dessert course. Banana Cream Pie, Walnut Shortbread was an amazing end to a long meal of brews and bites. The craziest (and my favorite) beer came last in the form of Voodoo Doughnut Chocolate Peanut Butter & Banana Ale from Rogue. Heck yes.

Cook Hall will kick things off again in January with a beer and whiskey dinner. More details to come on that but be sure to reserve your spot early!