Local Pairings. Tastings. Perfection.
Throughout the winter, we partnered with local distilleries, wineries, and breweries to bring festive dinners where guests learn about local spirits, wines, and beers as they make their way through a creative tasting menu that features unique and local ingredients.
Our first pairing dinner was a collaboration with Waterman’s Beach Brewery in January 2021. Guests enjoyed six mouthwatering hand-crafted courses paired with 6 local craft beers from our neighbors at Waterman’s Beach Brewery. Guests also left with specialty pint glasses from the Causeway and Waterman’s Beach to enjoy their favorite pints back at home.
As the cold of winter hovered over us in February, we wanted to heat things up with local spirits. In conjunction with the great team at Maine Spirits, the crew at The Causeway served 5 delectable courses and 6 specialty spirits paired perfectly for guest enjoyment. Guests went on a journey of exploration with Meg Dumais, from Roopers Beverage, who shared information about each cocktail as the enticing courses were served. Cocktails included a Sake Martini made with Split Rock Vodka, a North Oak Negroni made with Hardshore Barrel Rested Gin, a Winter Ti’Punch made with Three of Strong Oaked Acadian Rum, a Filthy Halo made with Stroudwater Belfry Double Aged Bourbon, and an Espresso Martini made with Vespertino Liquor and Griffin’s Wharf Coffee Liquor.
We went on a virtual trip to Spain in March with a Spanish vacation-inspired wine pairing dinner. The music and the welcome Cava set the tone for the festive dinner. We created a Spanish-inspired tasting menu, and the crew at The Causeway served up 5 courses paired perfectly with 5 hand-picked Spanish wines. Christal Carrier, a sommelier, and representative from Central Distributors shared stories and the history of each wine.
In April, we got in the mood for travel again as we took a trip down the streets of the world with a multi-course street food-inspired dinner paired with local beers from Boothbay Craft Brewery. The event’s highlight was New Orleans’ Beignets with a spicy chocolate fondue that paired perfectly with the Sweet Woods Maple Porter.