Oftentimes we hear about wine pairing dinners where a sommelier will decant different vineyards and vintages to choose the ideal pairing for a meticulously crafted menu resulting in an exquisitely balanced experience on the palate. We were fortunate enough to work with a client whose dedication to the art of brewing led them to host a beer-pairing dinner for 18 friends. The menu was developed by the client hand-in-hand with J. Scott Catering executive chef, Erin Morrison, and sous chef, Matt Howard, whose execution brought the ideas to fruition.
As guests arrived, a welcome drink of Belgian Witbier with orange juice was served from black stem champagne glasses. This hoppy and acidic, yet sweet combination awoke the palate and prepared guests for a sampling of the variety of flavor profiles they would experience that evening.
The first course featured a country pate plate with grilled baguette slices, gherkin pickles and maple-crusted, thick-cut bacon set over hearty ale mustard. Paired with the country plate was a Belgian Tripel Maredsous, which offered light hoppy notes with citrus accents and a bite at the end with 10% ABV.
The second course was served in two parts; the client-made gazpacho, and a smoked salmon plate complete with lemon slices, caper berries, capers and arugula. The client’s famous gazpacho was ready upon our arrival and he was eager for our chefs to taste his creation. The gazpacho was served with an arugula garnish which helped add a delicate spice to the dish. The second course was paired with a German Kolsch Gaffel. This beer pairs well with the gazpacho offering hoppy notes with mineral qualities that compliment the raw vegetable flavors of the gazpacho and bring unique freshness to the smoked salmon.
The third course featured an avocado, tomato and corn salad with aged balsamic and olive oil drizzle. The dish was paired with a draught of DreamWeaver American Wheat beer by Troëgs Brewing Company. The beer combines malty sweetness with banana, clove and classic hefeweizen characteristics. Its subtle creaminess pairs well with the avocado while the hint of spice helps contrast the sweet earthy flavors of the other components.
The fourth course was Spanish paella with chorizo, shrimp, sautéed peppers, onions and saffron rice in a rich light creamy broth with spices and aromatics to add to this complex yet flavorful traditional Spanish dish. The German Pilsner Jever paired with this dish offered a bold flavor profile to accent the dish it was served with. The beer’s slightly bitter qualities helped cut through the creaminess of the sauce while still allowing the spiciness and texture of the dish to shine through. The floral hoppy notes also added another level of taste to the palate.
What would dinner be without a sweet ending? The final offering at the dinner was a black cherry fruit tart with chocolate drizzle paired with Lindeman’s Kriek Lambic black cherry fruit beer. The black cherry was full of acerbic flavor and the effervescent nature gave it great consistency; light yet full of tart and sweet flavors.
With each course came a lesson about the variety of beer and how the flavors of the dish complimented those in the beer. Overall, the evening was a great success and we certainly look forward to doing similar events in the future that highlight food in a positive and creative way.
