I have unfortunately not been able to try it out yet, but I am on the email listserv for the restaurant group and got word a few months ago about a special "beer and food wine pairing dinner" they were offering. It sounded intriguing, but at around $75 a pop...it seemed a bit steep. But I sent the link to some friends of mine to see if they were interested in checking it out.
*enter Jon, Lis, and Scott, stage right*
I can't remember who came up with the suggestion, but after some discussion there was a general feeling of "hey, we can do better than that." So rather than blow a lot of money one a night out, we decided to make our own beer and food pairing and have a night in.
The menu planning was key. It turns out you can find a bunch of tools online to help you prepare a beer and food night. We decided to go with five courses and many MANY types of beers. If you're going to do something, do it right.
First course: Cheese and charcuterie platter.
We went with a variety of everything here. A quick trip to Cheesetique in Del Ray set us up well for the meats and Jon provided the cheese and crackers from another shop. Our cheeses ranged from soft to hard and from mild to flavorful: we had a Honey Goat (goat), a 3 cheddar blend, a Stilton blue cheese, and an unknown sheep's milk cheese. I forgot to write down the type of sheep's cheese when taking my notes. Deal with it. On the meat side, we went with mostly Italian meats (duh): a genoa salami, mortadella, garlic salami, and my personal favorite, prusciutto.
Jon was our beer master and carefully selected beers to go with each course, and in this case, each individual cheese. The goat was paired with a Belgian Saison, while the sheep's milk went nicely with Schlafly American Brown Ale. We needed something that could stand up to the flavorful blue cheese, and it was Stone Imperial Russian Stout (2014) to the rescue! Last (but not least) was a Stochasticity Project Grapefruit Slam IPA for the cheddar.
Honestly, the cheese, meat, and beer could have been a meal all on its own. But we still have four courses to go! As George Takei would say, "Oh, myyyyyyy."
Second course: Salad.
You might think salad is boring. You would be wrong. This one was fantastic--it was a mix of spinach and arugula with tomatoes, walnuts, and dried cranberries and topped off with a bright citrus poppyseed dressing. YUM! The beer pairing for this was also very good: a Bavarian-style German beer, a Weihenstephaner Hefe Weissbier.
Third Course: Spam fried rice.
Scott whipped this up for us and it was delicious. You might hear Spam and think "ew" and again, you would be wrong. Sure, it's a potted meat, but if utilized correctly, Spam can be fantastic. It's saltiness went really well in this rice dish which was itself excellently paired with an American Pilsner from Wild Wolf brewery right here in Virginia.
Fourth course: Baked (not fried!) chicken wings with kale.
Did you know that you can bake chicken wings? Did you know that they come out amazingly crispy and not greasy? WELL NOW YOU DO. And if you shake on some Old Bay seasoning like Scott did, it's like a flavor explosion. There was also buffalo sauce, but for my money, I'll take the Old Bay. Oh, and can you pass the Lickinghole Creek Four Pillars Imperial IPA, please? Thanks!
Fifth Course: Chocolate.
In a move that is a surprise to nobody, I selected a bunch of different types of chocolate for our dessert. If you're going to blow the calories, do it on something you love. Hence, chocolate. I visited a bunch of different shops in the area to seek out a selection of chocolates, some filled chocolates from Max Brenner in Bethesda, chocolate caramels from Chouquette Chocolates (also in Bethesda), a large Cadbury dairy milk bar, and a chocolate bar with maple bacon from Chuao chocolatier. You can find their bars in the fancy chocolate aisle of grocery stores and in cheese and wine shops.
On the beer side of things, Jon also brought us a selection to try with all the different chocolates. We had a couple of Belgian lambics: Lindemans Gueze Cuvee Rene and Hanssens Oude Geuze Lambic Ale. And my favorite beer of the night, Chocdale Ale from the Boulevard Brewing Company's Smokestack Series in Kansas City, Missouri.
BEST BEER EVER.
We had made it through five courses, about 10 beers (though no promises on the math there) and were stuffed to the gills. There was nothing left to do but sit back and bask in the self-reflected glow of our own pleasure and victory.
....until next time. Though I'm not sure how we can top ourselves. Perhaps...ribs?
Our beer and meat experts!
And of course, Max the Beagle was on hand to catch any crumbs.