title
I am very late on writing this blog post, which I really shouldn’t do because then I forget all the juicy details and flavors, but I wanted to get this done before August starts and it’s back to back classes again! Next week is Angela Ortmann’s (aka STLWineGirl) second cheese class at The Wine & Cheese Place (http://www.wineandcheeseplace.com/) in Clayton and then Provisions is hosting a “sushi and wine” class...another one of my favorite foods!
In honor of summertime, this Provisions' class theme was “Burgers” and for variety, each “burger” was a different kind of “meat”. I use that term loosely because we started off the class with a portabella mushroom and it was paried with a sparkling Vouvray from France. The best part was the cheese that was melted on top of the mushroom and it really helped to mellow out the wine, which had a mineral flavor to it.
The salmon burger was a large salmon patty but was actually a little bland. I expected something striking to be mixed in with the patty, but instead came with a creamy tarter-like sauce added on top. Maybe if I had a little more sauce? It was paired with an equally creamy Chardonnay. Angela then had us pour our wine into a plastic cup so we could taste the difference! There was really NO smell whatsoever and your hand warmed the plastic much quicker without a stem to hold on to. Not to mention that it’s way too easy to spill your wine! Alcohol abuse! Let’s just say, I learned my lesson and we all quickly dumped our wine back into our regular Riedel (http://www.riedel.com/) glasses. (Guess what I'll be asking for Hanukkah this year!)
I also think I had my first ever course that I didn’t like at a Provisions class…a pork sandwich. To make matters worse, there was bacon on top of it too! It just oozed with grease which is such a turnoff for me when it comes to food. The cheddar cheese melted on top of the bread was clever, but it couldn’t save the sandwich. I did try two bites so as to give it a proper chance but the pork meat had that piggy flavor that I cannot stand. What was really sad is that I had none of my piggy-loving friends to help me finish it off. Not that they would have had room in their tummies at this point anyway! The pork sandwich was paired with a Burgundy from France.
The old-fashioned “beef burger” came in “Big Scott” style since he used a similar style of sauce like in a Big Mac. It was definitely my favorite burger of the night by far and it was covered with havarti cheese on top. This was paired with a Tempranillo, which I still need practice saying. For this wine, Angela let us try a very young 2009 and compare it with a 2006 version. You could easily tell that the 2009 was “quaffable” by itself since it was a lot lighter than the older version, but the 2006 held up to the beef flavor much better.
For dessert, calling it a “burger” was a bit of a stretch but it consisted of a chocolate mousse “patty” surrounded by pound cake “bread” with a strawberry. So delicious! Of course this was paired with a Muscat dessert wine which was way too strong and sweet.
This class probably served the biggest proportions out of all the classes I had been to and I didn’t even eat too much of the pork burger. Although, it was easy to fill up due to needing a couple of slices of some type of bread which helped make the burgers even more filling. Still, Chef Scott is most generous!
Angela has a chock full of classes coming up in the fall so be sure to check out her events page on her web site. http://www.stlwinegirl.com/UpcomingEvents.html
Be sure to pick up a copy of Feast (http://www.feaststl.com/) as well, in which Angela is a featured writer!
Friday, July 30, 2010
Friday, July 9, 2010
Wine and Cheese Place pairings
I am so happy to report that wine and cheese classes are back! Thanks to STLwinegirl, Angie Ortmann, The Wine and Cheese Place (http://www.wineandcheeseplace.com) has agreed to host a class for this month, as well as August and September. You can see all of Angie’s summer classes here: http://www.stlwinegirl.com/UpcomingEvents.html
I just got back in town and I didn’t have football practice so I totally lucked out that I could go!
In addition to focusing on cheese, all the wines served were white so it really was a good class for me to go to. I feel like I have lost some cheese knowledge since I hadn’t gone to any classes in awhile so I really enjoyed the refresher course.
Three out of five of the cheeses were soft and creamy, so I could have used a fork and knife to eat the cheese instead of using two crackers as utensils. hehe
Of course we started out with the lightest wine, a sparkling wine, and worked our way to the fullest body wine, a Chilean Chardonnay. It’s funny how white wines can have such range and even wines like Rieslings can have a wide range of flavors.
I would say the class was a big hit because all of the pairings were great at contrasting each other, which I feel is what improves the taste of wine. In combination, the pairings should improve each other but I am biased in that the cheese improves the wine. Hehe
Angie says that sparkling wine goes well with just about everything, but I definitely think it is best paired with a light cheese, such as a triple crème. The creamy cheeses really help cut through acidic wines well.
The second pairing featured the local Baetje Farms, http://baetjefarms.com, and their goat cheese. We just had the regular flavor but they also come in a variety of flavors as well. It has such a sweet finish! It was paired with a Dashwood Sauvignon Blanc from New Zealand.
I was super excited to see a German Riesling on the list, but it was paired with a blue cheese. Ugh. At least it had a mild flavor but Angie swears by pairing the super sweet wine with the pungent blue cheeses. I guess the two extremes help both calm the flavors…
Another treat in the next pairing was the Taleggio paired with a white blend, mostly Pinot Gris. The Taleggio is rich and creamy, but has more of a strong aroma and flavor. A full-bodied wine is definitely needed.
And the last pairing was very full-flavored as well as a Spanish Mahon was paired with the Chilean Chardonnay. Let’s just say I helped to finish of what was left of the Mahon at the very end of class! Hehe
In addition to discussing the pairings, I always enjoy listening to Angie’s stories of her time in San Francisco, where she learned everything she knows first-hand and on the job! It certainly makes learning a lot easy for the rest of us who don’t have the time to eat and drink our way through a city. Hehe
Here are my takeaways:
· Cheese is always freshest when cut from the wheel as opposed to wedges that have already been cut and wrapped. Although, cheese stores go through their cheese pretty quickly so it’s not like it really sits all that long anyway.
· Store cheese in the bottom of the fridge, not in the deli tray, and wrap it in plastic.
· Never freeze cheese…it will quickly break down if you do! And that’s cheese abuse!
Somehow we got on the topic of pricing and restaurants usually charge three times the price of a bottle of wine but then you also have to deal with corkage fees if you bring your own.
And the most expensive meal I’ve ever had? With Angie. Hehe
The next cheese class is August 5th!
I just got back in town and I didn’t have football practice so I totally lucked out that I could go!
In addition to focusing on cheese, all the wines served were white so it really was a good class for me to go to. I feel like I have lost some cheese knowledge since I hadn’t gone to any classes in awhile so I really enjoyed the refresher course.
Three out of five of the cheeses were soft and creamy, so I could have used a fork and knife to eat the cheese instead of using two crackers as utensils. hehe
Of course we started out with the lightest wine, a sparkling wine, and worked our way to the fullest body wine, a Chilean Chardonnay. It’s funny how white wines can have such range and even wines like Rieslings can have a wide range of flavors.
I would say the class was a big hit because all of the pairings were great at contrasting each other, which I feel is what improves the taste of wine. In combination, the pairings should improve each other but I am biased in that the cheese improves the wine. Hehe
Angie says that sparkling wine goes well with just about everything, but I definitely think it is best paired with a light cheese, such as a triple crème. The creamy cheeses really help cut through acidic wines well.
The second pairing featured the local Baetje Farms, http://baetjefarms.com, and their goat cheese. We just had the regular flavor but they also come in a variety of flavors as well. It has such a sweet finish! It was paired with a Dashwood Sauvignon Blanc from New Zealand.
I was super excited to see a German Riesling on the list, but it was paired with a blue cheese. Ugh. At least it had a mild flavor but Angie swears by pairing the super sweet wine with the pungent blue cheeses. I guess the two extremes help both calm the flavors…
Another treat in the next pairing was the Taleggio paired with a white blend, mostly Pinot Gris. The Taleggio is rich and creamy, but has more of a strong aroma and flavor. A full-bodied wine is definitely needed.
And the last pairing was very full-flavored as well as a Spanish Mahon was paired with the Chilean Chardonnay. Let’s just say I helped to finish of what was left of the Mahon at the very end of class! Hehe
In addition to discussing the pairings, I always enjoy listening to Angie’s stories of her time in San Francisco, where she learned everything she knows first-hand and on the job! It certainly makes learning a lot easy for the rest of us who don’t have the time to eat and drink our way through a city. Hehe
Here are my takeaways:
· Cheese is always freshest when cut from the wheel as opposed to wedges that have already been cut and wrapped. Although, cheese stores go through their cheese pretty quickly so it’s not like it really sits all that long anyway.
· Store cheese in the bottom of the fridge, not in the deli tray, and wrap it in plastic.
· Never freeze cheese…it will quickly break down if you do! And that’s cheese abuse!
Somehow we got on the topic of pricing and restaurants usually charge three times the price of a bottle of wine but then you also have to deal with corkage fees if you bring your own.
And the most expensive meal I’ve ever had? With Angie. Hehe
The next cheese class is August 5th!
Wednesday, June 16, 2010
Seafood Class June 2010
I know it’s been awhile since I blogged but hopefully it was worth the wait in between posts since this week was seafood class! Now that the cheese classes are defunct, I don’t get to go to Whole Foods too often anymore. They do have a monthly wine class but they’re always on Thursday nights when I have football practice. (http://wholefoodsmarket.com/storesbeta/st-louis/store-calendar/) Rumor has it that the instructor, Jill Aboussie, always pairs the wines with quite a few cheeses and other Whole Foods goodies during the classes, but I prefer to hold out for the real thing.
Wine Merchant in Clayton had a couple of Friday night cheese classes this month but I called too late to sign up for them. I guess I should let a few others learn how awesome cheese can be!
I have been attending Angie Ortman’s (STLWineGirl) classes at Provisions on a regular basis since those are on Tuesday nights and she has just finished her summer schedule. (http://www.stlwinegirl.com/UpcomingEvents.html) Not only does she have her regular food/wine pairings, but she will also be teaching wine and cheese pairings at The Wine and Cheese Place in Clayton on Forsyth (http://www.wineandcheeseplace.com/).
Anyway, this month’s seafood class theme was Alaskan Seafood, which we had done at some point last year so the Cod Cakes were a repeat, but it was one of my favorites so I didn’t mind. The cod cakes actually had some chipotle peppers so they had a little bit of a kick by themselves but when dipped in the mustard sauce…watch out! I think there was more than just a pinch of Cayenne pepper in them. That’ll teach me not to fill half of my plate with sauce!
We actually started with halibut tacos which was a light course. Chef Matt heated the tortilla shells so they were crispy, which made them hard to fold. I probably would have left them room temperature, especially since the tacos also had other “cool” toppings like mango, avocado, and shredded cheese.
One of my favorites for the evening was a Yukon (potato) wrapped sable fillet. I have never had sable before much less eating anything wrapped in a potato slice! The potatoes were sliced very thin (using a mandolin slicer…that’s fun to say!) so they could be wrapped around the cut of fish and held together with a kabob stick. After the kabob stick was full, he cooked them in a skillet with vegetable oil, using the stick to flip ‘em. I thought that was pretty slick.
When it came time to eat, the fish really didn’t stay inside of the potato blanket, but the fish was super tasty because it had the flavor from the potato grease. Not to mention the fish was so light and soft…it melted like butter! I definitely would be interested in trying more sable if it always tasted that light.
For the first three courses, white wines were paired, which is typical for fish, but for the salmon course, a red wine was paired and held up pretty well. The last course is always something special and this class did not disappoint. Chef Matt pulled out a full Copper River Sockeye Salmon that had been caught on Saturday and delivered on Tuesday morning! That’s pretty darn fresh for St. Louis!
Luckily the fish had already been beheaded and gutted so all Chef Matt had to do was cut the fish into steak slices. It definitely put me in the mood for some sushi! Hehe The steaks were just salted and peppered and squirted with olive oil…that’s almost something *I* could do! Even the Dijon mustard marinade (with balsamic vinegar and a heavy dose of honey) even seems like something I could handle, and it made for a very sweet topping for the salmon.
I learned that fish should only sit in marinade for fifteen minutes at most or else the fish becomes mushy. The salmon was cooked with the skin and bones to hold in the flavor so you had to be careful while eating, but the meat was so soft the bones came right out. Chef Matt said there are fewer bones from the stomach to tail than from the stomach to the head too.
Since Whole Foods does not hold classes in August, the next seafood class won’t be until September.
Even though I haven’t been going to as many classes, I haven’t been starving by any means and have been going out quite a lot lately. I took a friend who was new to the St. Louis area to one of my favorite brew houses, Trailhead Brewery on St. Charles Main Street (http://www.trailheadbrewing.com/), and I finally got to try Iron Barley (http://www.ironbarley.com/). Great steaks, incredible beer selection, but super far away.
Earlier in the month, I went to visit a friend in Ames, Iowa so I also got to make stops at Dublin Bay, which I’m pretty sure is THE Irish pub of Ames (http://www.dublinbayames.com/), and Prairie Moon Winery (http://www.prairiemoonwinery.com/). At Dublin Bay, I had “Irish nachos” for the first time…all the usual nacho goodies on top of waffle fries! Hehe At the winery, I picked out a gouda, gruyere, and an aged cheddar to bring with me and we had their sweet white, Moon Beam White. Since most of Ames is surrounded by farmland, it was nice that we didn’t have to go that far to get to it! Hehe Definitely the highlight of my trip.
Wine Merchant in Clayton had a couple of Friday night cheese classes this month but I called too late to sign up for them. I guess I should let a few others learn how awesome cheese can be!
I have been attending Angie Ortman’s (STLWineGirl) classes at Provisions on a regular basis since those are on Tuesday nights and she has just finished her summer schedule. (http://www.stlwinegirl.com/UpcomingEvents.html) Not only does she have her regular food/wine pairings, but she will also be teaching wine and cheese pairings at The Wine and Cheese Place in Clayton on Forsyth (http://www.wineandcheeseplace.com/).
Anyway, this month’s seafood class theme was Alaskan Seafood, which we had done at some point last year so the Cod Cakes were a repeat, but it was one of my favorites so I didn’t mind. The cod cakes actually had some chipotle peppers so they had a little bit of a kick by themselves but when dipped in the mustard sauce…watch out! I think there was more than just a pinch of Cayenne pepper in them. That’ll teach me not to fill half of my plate with sauce!
We actually started with halibut tacos which was a light course. Chef Matt heated the tortilla shells so they were crispy, which made them hard to fold. I probably would have left them room temperature, especially since the tacos also had other “cool” toppings like mango, avocado, and shredded cheese.
One of my favorites for the evening was a Yukon (potato) wrapped sable fillet. I have never had sable before much less eating anything wrapped in a potato slice! The potatoes were sliced very thin (using a mandolin slicer…that’s fun to say!) so they could be wrapped around the cut of fish and held together with a kabob stick. After the kabob stick was full, he cooked them in a skillet with vegetable oil, using the stick to flip ‘em. I thought that was pretty slick.
When it came time to eat, the fish really didn’t stay inside of the potato blanket, but the fish was super tasty because it had the flavor from the potato grease. Not to mention the fish was so light and soft…it melted like butter! I definitely would be interested in trying more sable if it always tasted that light.
For the first three courses, white wines were paired, which is typical for fish, but for the salmon course, a red wine was paired and held up pretty well. The last course is always something special and this class did not disappoint. Chef Matt pulled out a full Copper River Sockeye Salmon that had been caught on Saturday and delivered on Tuesday morning! That’s pretty darn fresh for St. Louis!
Luckily the fish had already been beheaded and gutted so all Chef Matt had to do was cut the fish into steak slices. It definitely put me in the mood for some sushi! Hehe The steaks were just salted and peppered and squirted with olive oil…that’s almost something *I* could do! Even the Dijon mustard marinade (with balsamic vinegar and a heavy dose of honey) even seems like something I could handle, and it made for a very sweet topping for the salmon.
I learned that fish should only sit in marinade for fifteen minutes at most or else the fish becomes mushy. The salmon was cooked with the skin and bones to hold in the flavor so you had to be careful while eating, but the meat was so soft the bones came right out. Chef Matt said there are fewer bones from the stomach to tail than from the stomach to the head too.
Since Whole Foods does not hold classes in August, the next seafood class won’t be until September.
Even though I haven’t been going to as many classes, I haven’t been starving by any means and have been going out quite a lot lately. I took a friend who was new to the St. Louis area to one of my favorite brew houses, Trailhead Brewery on St. Charles Main Street (http://www.trailheadbrewing.com/), and I finally got to try Iron Barley (http://www.ironbarley.com/). Great steaks, incredible beer selection, but super far away.
Earlier in the month, I went to visit a friend in Ames, Iowa so I also got to make stops at Dublin Bay, which I’m pretty sure is THE Irish pub of Ames (http://www.dublinbayames.com/), and Prairie Moon Winery (http://www.prairiemoonwinery.com/). At Dublin Bay, I had “Irish nachos” for the first time…all the usual nacho goodies on top of waffle fries! Hehe At the winery, I picked out a gouda, gruyere, and an aged cheddar to bring with me and we had their sweet white, Moon Beam White. Since most of Ames is surrounded by farmland, it was nice that we didn’t have to go that far to get to it! Hehe Definitely the highlight of my trip.
Monday, May 24, 2010
Gluten-Free class
Last week, Angie held a special “Gluten Free” class and I thought the menu might be interesting to see how she creatively came up with some tasty alternatives.
This class, the topic of aging wines came up and as usual I learned something new. For red wines, the higher the tannins, the better it will age. For white wines, the higher the acid, the better it will age.
Course 1:
Vegetable Stir Fry
2009 Kung Fu girl Riesling $16.99
Washington State
I definitely found a new favorite Riesling with Kung Fu Girl which is made by Charles Smith. This was paired with a vegetable stir fry so both food and wine balanced each other nicely but neither stood out. But it’s all about what you prefer.
Course 2:
Black Bean & Shrimp Tostada
2008 La Cana Albarino $14.99
Rias Baixas, Spain
Moving to a little more kick, the black bean and shrimp tostada was spicy enough to chill out the white wine that was paired with it. The wine had a mineral taste and was too dry for me. I think the wine would have gone well with a cream sauce too.
Course 3:
Parmesan Chicken & Quinoa
2008 G.D. Vajra Dolcetto d'Alba $16.99
Piedmont, Italy
The best meal of the night was the Parmesan Chicken and Quinoa...and definitely in the top 5 of meals I've had by Chef Scott. The chicken had such a creamy, cheesy sauce…WOW. It was so good that Chef Scott has won awards for this gluten-free number using a cheese coating instead of bread crumbs. The wine that was paired with it was low in tannins but still too dry for me.
Course 4:
Open Face Chili-Cheeseburger Polenta Cake "Bun"
2007 Rombauer Zinfandel $26.99
California
I was quite happy to see that for the third course in a row, cheese was a factor in the dish! And there was NO bacon OR ham throughout the whole meal! What a treat! The chili went great with the cheese on top and polenta underneath, almost like cornbread. The sharp cheese and spices held up great with a dry red!
Course 5:
French Vanilla Creme Brulee
2005 Le Tertre du Lys D'Or Sauternes $18.99
France
Dessert was also tasty and sweet (even though it wasn’t chocolate) but unfortunately the Crème Brulee was a little runny. Something creamy was definitely required to go with the dessert wine!
Angie is already planning her summer course schedule…BBQ is next, then burgers, and beer vs wine!
This class, the topic of aging wines came up and as usual I learned something new. For red wines, the higher the tannins, the better it will age. For white wines, the higher the acid, the better it will age.
Course 1:
Vegetable Stir Fry
2009 Kung Fu girl Riesling $16.99
Washington State
I definitely found a new favorite Riesling with Kung Fu Girl which is made by Charles Smith. This was paired with a vegetable stir fry so both food and wine balanced each other nicely but neither stood out. But it’s all about what you prefer.
Course 2:
Black Bean & Shrimp Tostada
2008 La Cana Albarino $14.99
Rias Baixas, Spain
Moving to a little more kick, the black bean and shrimp tostada was spicy enough to chill out the white wine that was paired with it. The wine had a mineral taste and was too dry for me. I think the wine would have gone well with a cream sauce too.
Course 3:
Parmesan Chicken & Quinoa
2008 G.D. Vajra Dolcetto d'Alba $16.99
Piedmont, Italy
The best meal of the night was the Parmesan Chicken and Quinoa...and definitely in the top 5 of meals I've had by Chef Scott. The chicken had such a creamy, cheesy sauce…WOW. It was so good that Chef Scott has won awards for this gluten-free number using a cheese coating instead of bread crumbs. The wine that was paired with it was low in tannins but still too dry for me.
Course 4:
Open Face Chili-Cheeseburger Polenta Cake "Bun"
2007 Rombauer Zinfandel $26.99
California
I was quite happy to see that for the third course in a row, cheese was a factor in the dish! And there was NO bacon OR ham throughout the whole meal! What a treat! The chili went great with the cheese on top and polenta underneath, almost like cornbread. The sharp cheese and spices held up great with a dry red!
Course 5:
French Vanilla Creme Brulee
2005 Le Tertre du Lys D'Or Sauternes $18.99
France
Dessert was also tasty and sweet (even though it wasn’t chocolate) but unfortunately the Crème Brulee was a little runny. Something creamy was definitely required to go with the dessert wine!
Angie is already planning her summer course schedule…BBQ is next, then burgers, and beer vs wine!
Thursday, April 29, 2010
Beer class at Provisions 4/27/2010
Angie, STLwinegirl (http://www.stlwinegirl.com/), took a break from the norm this month and hosted a beer and food pairing for Craft Beer Week (http://www.stlbeerweek.com/). I was hoping the beer theme would get a few new folks out to a class and I managed to get a couple of newbies. Unfortunately, the class overall was pretty small. I don’t know if it’s a busy time or year or the wine drinkers refuse to branch out?
As usual, I always learn a lot from Angie since she always does her research beforehand. Germany has the largest number of beer drinkers per capita (40 gallons per person per year) and beer is the third most popular beverage behind water and tea.
I was a little nervous with this class because I’m not the biggest beer fan and there were TWO beers paired with each course. (Yes, you all really missed out big.) Angie’s goal was to introduce an old-style beer versus a newer craft beer, which I thought was creative.
The best part of the class was the food (of course) but more specifically, the combination of the beer and food REALLY stood out…more than any wine class.
Below is the menu:
BREAKFAST:
Crab and Cheese Frittata
Saison Dupont vs. Goose Island Sofie (http://www.gooseisland.com/)
LUNCH:
Chicken Mole Enchilada
Newcastle Brown Ale vs. New Hollands Mole Ocho.
AFTERNOON SNACK:
Ham and Potato Croquettes, Meatballs, Cheese Straws
O'Haras Irish Red vs. Moylans Danny's Irish Red
DINNER:
Smoked Beef Brisket with Onion-Tomato Au Jus
Aecht Rauchbier vs. Haandbryggeriet Norwegian Wood
DESSERT:
Caramel Cheesecake
Young's Luxury Double Chocolate Stout vs. Boulevard Smokestack Dark Truth Stout
I think breakfast was one of my top favorites because like wine, I prefer lighter beers. Not that I would drink one for breakfast, but it was light enough to go well with eggs. The Saison was still too spicy for me so I prefer the milder Goose Island beer. (I normally drink the 312 so I was definitely biased there.)
I don’t know that I’ve ever had an enchilada (I’m a quesadilla kind of girl) but it was quite tasty and it made sense to pair the fuller flavored beers with it. The Newcastle was way too plain but the Mole Ocho definitely goes well with spicy foods. Woah!
Another top pairing was the smoked beef brisket with smoked beers. These two beers caused me to make the “bitter beer face” by just SMELLING them! I could barely stand to taste them! The Aecht Rauchbier actually had a bacon flavor to it! (Just when I thought I was safe from bacon on the menu!) As for the Haandbryggeriet…it tasted like leather.
Luckily both these beers tasted SO much better once paired with the food….definitely tolerable so I could swallow at least but those both immediately were handed over to my friends.
My favorite pairing probably had to be the dessert one since the cheesecake was phenomenal (and a huge slice!) to begin with. I’m not a dark beer drinker so I had my doubts about the stouts. It was a little strange that the Chocolate Stout was better by itself and yet when paired with the dessert, the Boulevard Dark Truth actually was better because it could stand up to the creaminess of the cheesecake.
This is the first class where I wasn’t able to finish my neighbor’s leftovers either! I even tried not to drink too much beer.
I still don’t have any other classes lined up since I still have a couple more months of football left, but unfortunately, there is no more monthly cheese class at Whole Foods. Luckily, the Wine Merchant still has some cheese classes but they are on the same nights at football practice. So hopefully I can pick up my class attendance in the second half of the year.
As usual, I always learn a lot from Angie since she always does her research beforehand. Germany has the largest number of beer drinkers per capita (40 gallons per person per year) and beer is the third most popular beverage behind water and tea.
I was a little nervous with this class because I’m not the biggest beer fan and there were TWO beers paired with each course. (Yes, you all really missed out big.) Angie’s goal was to introduce an old-style beer versus a newer craft beer, which I thought was creative.
The best part of the class was the food (of course) but more specifically, the combination of the beer and food REALLY stood out…more than any wine class.
Below is the menu:
BREAKFAST:
Crab and Cheese Frittata
Saison Dupont vs. Goose Island Sofie (http://www.gooseisland.com/)
LUNCH:
Chicken Mole Enchilada
Newcastle Brown Ale vs. New Hollands Mole Ocho.
AFTERNOON SNACK:
Ham and Potato Croquettes, Meatballs, Cheese Straws
O'Haras Irish Red vs. Moylans Danny's Irish Red
DINNER:
Smoked Beef Brisket with Onion-Tomato Au Jus
Aecht Rauchbier vs. Haandbryggeriet Norwegian Wood
DESSERT:
Caramel Cheesecake
Young's Luxury Double Chocolate Stout vs. Boulevard Smokestack Dark Truth Stout
I think breakfast was one of my top favorites because like wine, I prefer lighter beers. Not that I would drink one for breakfast, but it was light enough to go well with eggs. The Saison was still too spicy for me so I prefer the milder Goose Island beer. (I normally drink the 312 so I was definitely biased there.)
I don’t know that I’ve ever had an enchilada (I’m a quesadilla kind of girl) but it was quite tasty and it made sense to pair the fuller flavored beers with it. The Newcastle was way too plain but the Mole Ocho definitely goes well with spicy foods. Woah!
Another top pairing was the smoked beef brisket with smoked beers. These two beers caused me to make the “bitter beer face” by just SMELLING them! I could barely stand to taste them! The Aecht Rauchbier actually had a bacon flavor to it! (Just when I thought I was safe from bacon on the menu!) As for the Haandbryggeriet…it tasted like leather.
Luckily both these beers tasted SO much better once paired with the food….definitely tolerable so I could swallow at least but those both immediately were handed over to my friends.
My favorite pairing probably had to be the dessert one since the cheesecake was phenomenal (and a huge slice!) to begin with. I’m not a dark beer drinker so I had my doubts about the stouts. It was a little strange that the Chocolate Stout was better by itself and yet when paired with the dessert, the Boulevard Dark Truth actually was better because it could stand up to the creaminess of the cheesecake.
This is the first class where I wasn’t able to finish my neighbor’s leftovers either! I even tried not to drink too much beer.
I still don’t have any other classes lined up since I still have a couple more months of football left, but unfortunately, there is no more monthly cheese class at Whole Foods. Luckily, the Wine Merchant still has some cheese classes but they are on the same nights at football practice. So hopefully I can pick up my class attendance in the second half of the year.
Subscribe to:
Posts (Atom)