Summit Beer-pairing Dinner May 20, 2009
The dining room at Ingredients Café was abuzz with excitement during the beer-pairing dinner on May 20. We were honored to have Mark Stutrud, founder of Summit Brewing Company, as the host. He was a jovial presence who spent a lot of time mingling with the customers – we actually are not sure if he ever sat down to eat! Each of the five courses featured dishes that were prepared using the beer that was paired with it, moving from light brews to dark.
Chef Ben used Summit Pilsner as a marinade for the smoked rainbow trout presented as the first course. It was dressed with Twin Pine Farms arugula, golden beets, aged Mona goat cheese and papaya vinaigrette. The trout had a wonderful flavor – it immediately brought to mind the smell of a shady, cool, river bank on a hot summer day. I wonder if that was due to the influence of the beer, because, I can’t think of a better place to crack open a pilsner than on a river bank!
Actually, all of the courses could have been perfect hot weather food, particularly the five-spiced seared scallop with rock shrimp, and stir-fried basmati rice with curried hefe weizen broth served next. Chunks of cooked banana in the rice made this dish really feel exotic and fresh. In fact, unlike most curries, which taste stewed to me, this one kept its flavors separate and bright – with whole aromatic coriander seeds popping between our teeth. Plus, the hefe weizen brought a smoky tinge to the pairing.
For the third course, we were treated to an unusual but tasty terrine of braised short rib meat layered with asparagus. I don’t think people were expecting it to be served cold, However, if it had been served warm, the distinct flavors would have not stood out at all. Braised in Summit Maibock, the meat’s natural sweetness was balanced by the bitterness of the beer’s hops. The terrine was surrounded by a light cucumber soup, thin slivers of radish, mache lettuce, and topped with a horseradish saboyan.
For the fourth course, imagine a deconstructed steak tamale. A quick-grilled slab of hanger steak, glazed in a sauce made of the full-bodied Horizon Red beer, sat on top of a cake of smoked cheddar cornmeal that was the definition of “comfort food.” The scattered asparagus and jicama salad served alongside brightened up the plate with its crunch, and the chimichurri sauce brought a bit of heat.
Dessert was a real treat. Summit's dark Great Northern Porter beer, with its concentrated coffee and chocolate notes, melded with the flavors of a profiterole stuffed with chunks of flourless chocolate cake. Not surprisingly, the malt ice cream complemented the beer’s malty undertones and even paired well with the irresistible home made caramel sauce that coated the plate. Join us for a wine-pairing dinner celebrating Bastille Day, 6:30 pm Tuesday, July 14!