Hilton Boston/Woburn’s satiable Spanish style and growing local hot spot, Matadora, hosted an intimate dinner for 20 lucky guests, communal style in the midst of their chic chain mail and oak wood private dining room.
Diners were launched on a culinary journey and history of New England’s love affair with craft beer. Five courses of locally sourced and freshly created dishes by Executive Chef Stephen Coe awaited to satisfy the growing appetites of the evening guests. Chef Coe collaborated closely with local craft beer geniuses, Lord Hobo Brewing, to ensure every essence of flavor in each dish, complimented each of the five well known and select reserve brews.
The first course of early harvest tomato soup, fried green tomatoes, local honey, and fresh burrata was a welcomed gateway dish, paired perfect with Hobo Life, a New England IPA. The fried green tomatoes crisp layering complimented the early harvest tomato soup and fresh burrata to a tee. This dish was followed by a brilliant take on duck confit sweetbreads, sorrel puree, green apple and topped with a chex chip. Chef exquisitely paired this dish with Lord Hobo’s Virtuoso, New England IPA. This IPA is not your typical IPA, and is much lighter in flavor and substance. This IPA will be a staple at any New England backyard barbecue this summer, we guarantee it.
Lobster & oyster stew was presented as the third course, and where it sounds like a standard New England dish, Chef Coe kicks it up a notch by adding Matadora’s famous chorizo to the dish. Along with corn, potatoes, and cilantro, this dish will leave you begging for seconds. Paired perfectly with an unassuming ale from Lord Hobo, Angelica, an American Pale Wheat Ale, is truly a gift to the palette from the heavens above. For the fourth course, diners were served a satisfyingly filling deconstructed rib-eye and short rib, with foie gras tater tots and a green peppercorn bordelaise paired with Lord Hobo’s most iconic IPA, Boom Sauce.
The sweetest things come to those who wait. Dessert came in the form of a spring s’more with toasted marshmallow, strawberry sorbet and key lime cheesecake mousse. This satisfying dessert delectable came paired with Lord Hobo’s St. Patrick’s Day stout, Meat & Potatoes, rounding out a fulfilling, and happy meal.
With these five previews into new Executive Chef Coe’s culinary skills, it is no wonder he has appeared on, and won, Food Network’s Chopped three times.
Did you miss Hilton Boston/Woburn’s exciting Matadora and Lord Hobo pairing dinner? Keep your eyes peeled on their event page. We have it on good authority that more fantastic events will be emerging this summer from Hilton Boston/Woburn and Matadora.
Hilton Boston/Woburn and Matadoraare located at 2 Forbes Road, Woburn, Massachusetts.