Northwest Beer and Food Pairing Social on St Paddy’s Day
Senior Executive Sous Chef Warren Peterson planned the menu of ten beers matched to ten tastes for last night’s Palace Ballroom event. Warren’s favorite taste of the evening? Beef mole matched with Hale’s Porter. Warren made a deliciously complex mole sauce with 3 kinds of dried chiles, beer, prunes, sesame seeds, and dark chocolate. He smoked and braised beef brisket for 4 hours, then pulled the meat, mixed it with the mole sauce, and served it on corn chips with a sprinkle of queso fresco. Here’s a simpler recipe for a sweet-hot mustard which you can easily make at home: mix 4 parts of stone ground mustard with 3 parts of barley malt syrup (such as this brand) and serve with Bavarian Meat‘s white wurst. Warren paired this combo with Boundary Bay IPA.
The Seattle Firefighters Pipes and Drums (pictured in photo posing with our 6-ft cardboard Obama) put this event right over the top. Twelve firemen marched straight through the ballroom, and they were hot! They played Amazing Grace, sang Danny Boy (tears were shed), and then drank Guinness with us. A few kisses were exchanged with the firefighters for a truly rousing St. Patrick’s Day event.
(If you want to be sure you don’t miss the announcements of our events, sign up here.)
RSS Subscribe