Last night I slipped into a food coma.
Butcher and Brewer Dinner at Brew it Up
My friend Jason Azevedo is a chef, known around these parts as the Testa Duro Salumi guy–he recently started working at Brew it Up and pretty much immediately got to work putting together a pork-centric dinner paired with beers.
Wort. It doesn't sound good.
The meal was five courses. And not small portions either. It’s easy to see why one would fall into a coma. I’ll just show you the photos…..
Amuse: Pork rillette on crostone with arugula. Paired with Scotch ale.
1st course: Wild mushroom brodo with bacon marmalade, asparagus and shiitake mushrooms. Paired with Monks Delight Belgian style blonde ale. Not the best pairing, the beer kinda tasted like bananas.
2nd course, my favorite: Ham with baked apples and cider gastrique and slaw. Paired with Bourbon barrel honey porter. Super strong 10% beer but quite tasty--one of my favorites.
3rd course: Louisiana red hot sausage, sweet potato salad and pork 'n beans. Spicy! Paired with Mayan brown ale. Easily the best pairing of the night. The beer was made with cocoa nibs. Quite good.
4th course: Porchetta--slow roasted pork loin rubbed with herbs, zest and garlic, rolled in pork belly. Topped with crispy pig skin and served over sweet corn budino (polenta with sweet corn, bacon, butter and Parmesan), with braised greens. Paired with Kiwi red ale. Kiwi as in New Zealand hops, not the fruit.
Dessert: Strawberry and bacon jam shortcake. Paired with a brown ale, Godiva liqueur and pomegranate liqueur cocktail. The cocktail wasn't very successful, unfortunately.
A successful dinner and a bargain at $50 per person. Brew it Up and Chef Jason are looking to have another event sometime in early fall. If you like beer and pork products, I recommend you check it out!
Chef and Butcher Jason Azevedo.