This was an awesome dinner from the 2011 Salute! to Beer Festival prepared by Dr. Bill Sysak. Dr. Bill is Stone Brewing’s beverage coordinator. He was a great host and I enjoyed his pairing descriptions. Be sure to visit his Facebook page and get some great pairing tips!
If you can't make the whole dinner be sure to try one of these delicious beer pairings!
If you can't make the whole dinner be sure to try one of these delicious beer pairings!
First Course:
Snake River Farms Kobe beef carpaccia with baby arugula, capers, grand padana cheese paired with Stone Cal-Belgique.
Notes: I am not a big fan of the CalBelgique but this combo is fantastic.
Second Course:
Sauteed lobster & sweetcorn, with truffle oil, mandarin oranges, chive butter and curry creme sauce paired with Ommegang Gnomegang.
Notes: The chive butter and curry creme sauce stole the show and the beer was a perfect contrast to the savory, mouth coating flavors.
Third Course:
Petite veal osso bucco with oven roasted milanese and rich demi glade over yukon gold mashed potatoes paired with Avery's The Reverend.
Dessert:
Chocolate flour less cake with raspberry sauce paired with Great Divide's Chocolate Oak Aged Yeti Imperial Stout.
Snake River Farms Kobe beef carpaccia with baby arugula, capers, grand padana cheese paired with Stone Cal-Belgique.
Notes: I am not a big fan of the CalBelgique but this combo is fantastic.
Second Course:
Sauteed lobster & sweetcorn, with truffle oil, mandarin oranges, chive butter and curry creme sauce paired with Ommegang Gnomegang.
Notes: The chive butter and curry creme sauce stole the show and the beer was a perfect contrast to the savory, mouth coating flavors.
Third Course:
Petite veal osso bucco with oven roasted milanese and rich demi glade over yukon gold mashed potatoes paired with Avery's The Reverend.
Dessert:
Chocolate flour less cake with raspberry sauce paired with Great Divide's Chocolate Oak Aged Yeti Imperial Stout.
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