Sure, we all know that certain wines and food go well together. But would you be able to choose which goes better with barbecued braised short ribs: a hoppy IPA or a smoked porter?
According to Gratify American Gastropub's executive chef, Fritz Cassel, a rich, smooth porter is the perfect companion for red meat entrées.
Interested to learn what best complements an IPA or a hearty stout? Then you may want to check out the downtown West Palm Beach restaurant's premiere beer dinner.
On Tuesday, December 14, at 7 p.m., Gratify will host its "Stone Beer Dinner," a five-course
"guided culinary experience," where each plate is served in tandem with a full pint of a select Stone brew.
Gratify owner Gene Playter says the dinner is geared toward
educating people on how to pair different foods with beer -- specifically
San Diego's Stone Brewing Co. brews, which the restaurant keeps on
tap year-round, alternating seasonal specials with steadfast "in
your face" favorites like the Arrogant Bastard Ale.
The dinner is a closed event limited to a select 100 or so
participants in which Cassel, alongside a Stone Brewery representative,
will be on hand to explain how beers work to accentuate flavor and
aroma.
Like any good beer dinner, Cassel presents a salad,
appetizer, entrée, and dessert to show the wide variety of pairings made
possible with beer. And he's planned his menu well, infusing each of the
featured beers into all his dishes, adding them to bases or creating
complementary reductions to help diners better experience the pairings.
The price itself is reasonable: For $50 per person (includes
food and beer only), simply think of it as $10 per meal with a full glass
of beer, says Playter.
THE DETAILS:
Where: Gratify Gastropub
When: Tuesday, December 14 from 7 to 10 p.m.
What: Reservation holders will experience a five-course meal and
discussion on the Stone beer brewing process, including how to pair
different brews with specific foods.
How: For reservations, call 561-833-5300 or 954-260-7611.
THE MENU:
First Course:
Stone Pale Ale served with a roasted beet salad tossed topped with candied walnuts, pear, and goat cheese.
Second Course:
Stone IPA paired with curry grilled Prince Edward Island mussels.
Third Course:
Stone Smoked Porter served with BBQ-porter-braised short ribs and buttermilk Yukon Gold mashed potatoes.
Fourth Course:
Arrogant Bastard Ale served with pine nut encrusted salmon with a spinach and warm bacon glaze.
Fifth Course:
Stone Imperial Russian Stout paired with a flourless chocolate cake topped with a vanilla stout whipped cream.
