Warsaw’s One Ten Craft Meatery To Host Cider Pairing Dinner

One Ten Craft Meatery, located in downtown Warsaw at 110 S. Buffalo Street, will be hosting a cider pairing dinner this Tuesday, February 2nd. Beginning at 6:30 pm, the pairing dinner will feature ciders from Crispin, JK’s and Smith & Forge along with four courses chosen by the staff at One Ten. Cost for the dinner if $40 per person and is a 21 and over only event. Reservations can be made by calling 574-267-7007 or by talking to one of the knowledgeable servers at One Ten.

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Ciders to be offered at One Ten pairing dinner.

One aspect of pairing dinners that has always made me hesitant about attending them is the ambiguity of the dishes. As someone who has a shellfish allergy and who holds a deep-seated anxiety of possibly having to ingest any seafood dish that isn’t heavily breaded and deep fried (on the level of Long John Silver’s), the thought of paying for a dinner heavy on shrimp isn’t exactly my idea of a good time, no matter how much alcohol is included. Luckily for those of you who share my completely rational fear, the good people at One Ten were kind enough to provide me with the entire menu for the evening and lo and behold, the creatures of the sea are staying right there and won’t be making any surprise appearances on my plate that evening. I’m ready to sign up for this shindig – who wants to join me?

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Interior at One Ten Craft Meatery.

Course 1: English Cider paired with our “Herbisaur” dish (all produce from RiverRidge farm in Roann)
CRISPIN BROWN’S LANE
SPAGHETTI SQUASH, DINOSAUR KALE, AND BROCCOLI TOSSED IN A GARLIC CREAM SAUCE

​Course 2: Cider from Memphis TN, served with our Penny Salad
SMITH & FORGE
DUCK FRIED POTATOES AND GREEN BEANS WITH CANDIED BACON, TOSSED IN GARLIC AIOLI

​Course 3: JK’s Cidery out of Flushing MI, all organic, served with Pork from Jake’s Country Meats in Cassopolis MI​ (nitrate/hormone/antibiotic free)
J.K.’S SCRUMPY
PORK LOIN MEDALLIONS WITH CREAMY ROSEMARY MUSHROOM WILD RICE

Course 4: JK’s Cidery, served with our house buttermilk biscuit fried in Maple Leaf duck fat and served with Creamed Honey from School House Orchard in Pierceton and Blackberry Preserves from ​Miller’s out of Ava, IL
J.K.’S WINTERRUPTION
DUCK FRIED BUTTERMILK BISCUIT WITHCREAMED HONEY AND PRESERVES

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