Last March 21, 2014 was a special day for me. It was the first time that I hosted a beer and food pairing dinner for a group beyond my friends and family. It was a project 2 years in the making due to the request of my former Atenean professor for his class.
Further on, why did he request a Beer and Food Pairing dinner for his class? His class is about culture and the senses. I was a former student in his class and we both thought it was a great addition to the course. After the long process of trying to make it work, it finally happened.
With the participation of Barley Gastropub and Fat Pauly’s Handcraft Ales and Lagers, the five course dinner was set for eight people.
The menu was designed by Chef Justin of Barley Gastropub with the beer selection picked by yours truly.
Good day fellow beer lovers. It’s been a while since I last wrote and the amount of material that I have to write is quite a lot for the next few days. First off, I went to the Omakase Degustation at Sensei Sushi for my friend’s birthday and it was great. I had paired beers with the dishes that night but the amount of writing involved is immense. That will happen next week since I was too focused on eating rather than documenting it. For a good background of the dinner, check out my cousin, Mikka Wee, write about the dinner on her blog at: http://mikkawee.com/2014/01/28/sensei-sushi-degustation/
Moving on, I wanted to write about my favorite things to do with beer, using it as an ingredient for dishes. People love using beer as an ingredient for dishes such as fish and chips where beer is added to the batter. That’s cool. I like the idea but the concept of using beer for cooking is a fairly complicated procedure. Using the ever available San Miguel beer is a great start to cooking with beer but I’d rather use one of my favorite beers around, Kapuziner’s Hefeweizen (German Wheat Beer).
Excuse me for word salad. I guess you guys want me to go straight to the point. Well here it is,