Eater's Digest » Brian Poe

By CASSANDRA LANDRY  |  October 23, 2012

WEDNESDAY

8 am Coffee, blueberry juice, and two spoons of Vermont Brie cheese on toast.

10:15 am A spoonful of each stock at the Tip Tap Room, potatoes, and each vinaigrette for our salads.

Noon Rock-shrimp appetizer and the lamb entrée at the Tip Tap Room.

3:30 pm At Poe's Kitchen at the Rattlesnake to taste the Steenbrugge Dubbel beer black-pepper wild-boar-bacon cheese fondue for the Belgian Beer Dinner prep.

6:30 pm Re-taste of beer cheese; taste of Bruges endive salad with Geuze Boon vinaigrette, candied walnuts, and Chimay à la Bière cheese; taste of moules frites (Blue Hill Bay mussels steamed in shallot, garlic, tarragon, and Steenbrugge Wit-Blanche broth with yucca frites); taste of Flemish rabbit stew; taste of Grand Marnier Belgian waffle with raspberry sauce and chocolate whipped cream. I made some minor adjustments and tasted for our beer dinner until 8 pm.

11:30 pm Rice with chicken stock and two Boddingtons to wash it down back at the Tip Tap Room.

12:45 am Home for a sandwich of a slice of turkey and Swiss cheese rolled up, seasoned with peppercorn and coriander and then dipped in Dijon mustard. Of course, this was accompanied by a glass of cabernet.

THURSDAY

8:30 am Coffee, two slices of cheese, and toast.

11 am Taste-testing at the Tip Tap Room (all sauces, all potatoes, and our new yak burger).

3:45 pm Tasting for the soon-to-open Estelle's with chef Eric Gburski's Gulf Coast cuisine: shrimp with chili honey and bacon, catfish with pecan relish, steak, po-boy, beans and rice. So glad I didn't eat a big lunch because my Southern roots devoured and loved every bite of this tasting. Well played, Chef.

10:05 pm My chef Jauguar's signature stir-fry rice with chicken tips at the Tip Tap Room.

12:30 am Time for a nightcap of three Boddingtons.

THE TIP TAP ROOM 138 Cambridge St, Boston :: 857.350.3344 :: thetiptaproom.com Poe's latest has become a dining destination for Boston's most adventurous eaters — especially those hankering for something a bit more gamey than chicken. Last we checked, offerings included yak flatiron steak, spicy wild-boar meatballs, and even emu. Pair 'em with any one of the 28 rotating craft beers on tap.

>>CLANDRY@PHX.COM :: @EATDRINKWRITE

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