Wow, another amazing night of great food and beer! This was one of the more adventurous dinners we've had and I really think it was a success. The pairings were executed wonderfully as each dish, and accompanying beer, were interesting & bold enough to stand on their own, but together they complimented each other wonderfully. Many thanks to those of you who made it out and for those that didn't, here's what you missed:
The dinner was hosted by owner James Westphal & brewmaster Keith Thompson (pictured). James discussed the ingredients and ideas behind the food dishes, while Keith explained the beers.
Ducktrap River smoked trout on wild rice blue-corn flapjacks with horseradish creme fraiche & Fort Collins Brewing's Z Lager.
Smoked gouda, spinach & chorizo sausage stuffed mushrooms with smoked tomato sauce & Mexican queso fresco. Paired with Aecht Schlenkerla's Urbock rauchbier.
O'Fallon Smoke braised osso bucco pork shank with cowboy beans, 4 pepper coulis, Longhorn cotija corn & blue cornmuffin paired with O'Fallon Smoked Porter.
Smoked almond chocolate tart with "burnt" honey ice cream & carmelized orange slice with McCoy's Oak Aged Wee Willy Scotch Ale (which will be on tap at McCoy's very soon!).Our next Brewmaster's Dinner - Thai One On - will be October 6, 2009 featuring beers from Singha, Rogue, McCoy's & Hitachino.
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