Beer dinner pairings help

Food & Cooking
41

I am ALL about going out on limbs ron - what would you recommend?

Here’s the link to the event ticket site: http://sundaybeerlunch2.brownpapertickets.com/

And here’s the menu - what do you think?
Entree: mini fried oyster po-boys w/ remoulade; brooklyn brewery pils
Main: jambalaya with smoked chicken & andouille; brooklyn EIPA
Dessert: Apple Fritters; brooklyn Black Chocolate Stout

I dunno if any of you guys know Cajun music, but we’re going to have Sarah Savoy over as well to play some cajun music. She’s the daughter of Marc and Ann Savoy (they are pretty well known accordionists).

We’ll also have a HOT SAUCE BAR.

42

That was an excellent call on the jambalaya paired with East India IPA.  It sounds delicious.
Not sure about the stout with desert though.  It’s hard to imagine the roastiness of the beer going with the sweetness of the fritters or the chocolate flavors going well with apples.  I think something lighter would go better with the fritters, maybe Sarachi Ace, since you seem to be on a Brooklyn theme.

43

If I can get it - there are only a small number of Sorachis coming up via container, otherwise they don’t have distribution here yet.

44

What I like about the stout idea is the roastiness, which would hopefully give a bit of coffee to it, and that makes you think ‘apple pie and coffee’ which is a fun combo. Perhaps a coffee stout instead…

45

Phil, the chocolate stout is alittle more chocolate than coffee so like there web site says cheese cake or fruit tart or vanilla ice cream would work well. The menu sounds delish.

46

Maybe an oyster stout with the po’ boy? Apple fritters make me think of an accessible, backsweetened sour like Duchesse or Faro.

47

Definitely will keep those in mind in case Garrett can’t come. In which case I’ll keep the saison and the EIPA but drop the black.

48

:smiley:

http://parisbymouth.com/pop-up-brew-pub-pairs-craft-beer-comfort-food

49

Very cool, Phil!

50

That’s great Phil, congratulations!

51

Nice, Phil!  Looks like it went great!

52

52 people came out to our second event yesterday. Lots of work, but also lots of fun. App was three mini-sandwiches: pimento cheese, muffuletta, & shrimp remoulade; main was Jambalaya; dessert was drunken-apricot beignets served with a chicory creme anglaise. Beers were: Saison Dupont, Brooklyn East India Pale Ale, and Meantime Chocolate Porter. Had a journalist from the WSJ request an interview. Crazy times for a country that traditionally doesn’t do beer with food.

53

That’s awesome Phil, very exciting. :slight_smile:

54

Congrats! That’s way cool.

55

Sounds yummy, Phil!  Very cool!

56

Chef Lamb…

Has a nice ring to it. ;D

57

Got some photos I can post…

trio of sandwiches

Jambalaya

The band

Beignets & Chicory Creme Anglaise

58

So do you find the French interested or fascinated in things American? Or is it only just a novelty to them in regards to food? BTW being interviewed by the WSJ is no small thing!

Congrats again. Looks lovely.

59

The French who were there were very interested in seeing what ‘real’ American cuisine looked like. This was a funny thing Garrett mentioned as well, that when he goes to Europe and wants to cook all sorts of fancy French food for the beer pairings, everybody says, “OK, but could you make a real hamburger too?” - the things that pass for “authentic” American food around here…

Which is probably why we had 80% Americans and only 20% French. All of the Americans that came did so because they told me they really missed home cooking.