On Thursday, February 20th, The Saint Tavern (@thesainttavern) hosted their inaugural Brewmaster's Dinner. The restaurant teamed up with Amsterdam Brewery (@amsterdambeer) to kick start the exciting dinner series.
The four-course dinner consisted of select beer and collaborative food pairings by The Saint Tavern's Chef, Jesse Vallins and Amsterdam Brewery's Brewmaster, Iain McOustra.
Here's a recap of the evening:
TO START
PARKER HOUSE ROLLS, CONFIT POTATOES, HOUSE FRUIT KETCHUP
Cooked sous vide in butter and herbs, the potatoes were then breaded with potato starch and dried potato flakes before deep frying.
TO START
PARKER HOUSE ROLLS, CONFIT POTATOES, HOUSE FRUIT KETCHUP
Cooked sous vide in butter and herbs, the potatoes were then breaded with potato starch and dried potato flakes before deep frying.
FIRST COURSE
IRISH ORGANIC SALMON TARTARE
Everything bagel, cream cheese, pickled beet puree, shaved onion, dill pesto
Pairing: Order and Choas - Chardonnay Barrel aged Wit. Aged with Brettanomyces and Lactobacillus for one year
SECOND COURSE
HEIRLOOM CARROT AND IPA SOUP
Carrot bacon compote, shaved carrot salad, birch syrup
Pairing: Boneshaker - Classic American style IPA
Beer taking over the table!
THIRD COURSE
WAGYU BEEF SHOULDER AND SMOKED SAUSAGE
Barley cake, roasted mushrooms, bone marrow emulsion
Pairing: Vicars Vice - Traditional Olde Ale from Amsterdam Brewery's 2012 reserve
FOURTH COURSE
BEER POACHED DATE AND STILTON PITHIVIER
Cashew butter
Pairing: Four Barrels Barley Wine - Aged in an Ontario Ash Barrel for four months
SWEETS
DARK CHOCOLATE TRUFFLES
Crushed malt and sel de guerande, muffin tops, vanilla shortbread
Pairing: Double Tempest - An Imperial Stout aged in Four Roses bourbon barrels for nine months
The food and beer pairings at this Brewmaster's Dinner were spot on! Till this day it still fascinates me how beer has this amazing capacity to pair with all kinds of foods. Although I'm not a big fan of beer I have to admit that at times, I find beer more food-friendly than wine. There is certainly more room for flavour variety with beer such as yeast, barley, hops, along with spices, nuts, chocolate, fruits, and vegetables. Chef Jesse Vallins and Iain McOustra both did a terrific job in matching that evening's food's flavours to the flavours of the beers...every course was a winning combination!
*This meal was complimentary. The opinions and views expressed on this post are my own*
Related Posts:
