@Hopsafari and I were very fortunate to be invited to a mouth-watering beer pairing dinner at the Highball. Tim Schwartz from Real Ale and the wonderful chefs at the Highball put on a tasty meal that craft beer lovers would appreciate. If you want to join in on another really awesome beer event at the Highball, word on the street is that the "Last Call" event should not be missed. That's right. If you miss it, you will be sad. You might cry. The even includes some favorite beers, some extremely rate beers, and tasty food pairings by Highball Chef Matt Richter. Abridged menu follows:
- (512) Brewing - Whiskey Barrel Aged Double Pecan Porter - Cask, ONE Brandy Barrel Aged, TWO Double IPA
- Real Ale - 2009 Sisyphus - Cask, Coffee Porter, Devil's Backbone, Mysterium Verum (a secret whiskey barreled aged beauty)
- Live Oak - Old Tree Hugger - Cask, Liberation Ale - Cask
- Independence Brewing Company - Stash IPA - Cask, Convict Hill Stout - Cask, 6th Anniversary Braggot, Groovin' Leuven - Head Brewer Justin Rizza's Red IPA!
- Saint Arnold Brewing Company - Christmas Ale
- Cheese Plate - Featuring Chimay, Guinness Cheddar, Bleu, Wisconsin-Aged Cheddar, Fireman's 4 Beer Bread, Hops-Pickled Vegetables, Nuts, Fruit, Crackers
- Sweet Potato Gaufrettes - Herbed Creme Fraiche
- Beef Roulade - Smoked, Beer Braised Kale, Apple Mostarda
- Pretzel Sliders - Pretzel Bread, Beer Braised Sausage, Slaw
- Chocolate Stout Cake - Framboise Raspberry filling, Ganache coating
Tickets to the "Last Call" are only $35, and you will get $10 off you membership to the Texas Craft Brewer's Guild. Membership levels are at $40 and $75, not including the $10 off. There will be two "Last Call" sessions on Saturday night. Membership to non-breweries only opened this week, so hop on it to join. Now let's get back to food porn business. Photos by John M. P. Knox.
First course of the Real Ale dinner was beer nuts and Fireman's 4. This is was a great, snack-y way to start off the meal.
Next up was the Peach Soup with Devil's Backbone Foam paired with Devil's Backbone. This mildly sweet and light soup was a great foundation for the Devil's Backbone Foam. The foam had quite a bit of a body as did the soup, so that both were balanced, and neither was lost in the other.
Brewer Tim Schwartz introduces the next course.
Hans Pilsner Braised Pork Belly on grilled beer bread, mustard, and pickled onions served with salad and bacon vinaigrette paired with Han's Pilsner.
These pork belly sliders were done right *in a twangy Texan accent.* Fatty (read tasty) cuts of meat on malty sweet bread, dressed with spicy mustard, and tart, pungent onions. I'm drooling again, and I just had dinner.
Pairing the pork belly sliders with Han's Pilsner is oh-so-delicious because the clean, crispy beer cuts the fat of the pork belly. Cuts the fat meaning holds up to the richness by counterbalancing it. Yum.
The crowd awaits the next course.
IPA rubbed tenderloin, cheddar mash, and haricot verts paired with Lost Gold IPA. This hearty dish was fanastic with the Lost Gold IPA. Also, I have thing for haricot verts (French beans). I love them.
Brewhouse beer caramels paired with Barrel-aged Lost Gold IPA. The last course was a real treat as barrel-aged beers can be incredibly complex and intense in flavors. Paired with a malty beer caramel and chocolate pretzel, this was a tasty dinner and beer to remember.
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