Archive for the ‘food pairing’ Category
The Next Wave: Pumphouse Pub
Bear Republic Long Table dinner at the Pumphouse Pub (l to r: Norm Eng, Tom Orange, Rob Angus of Beerthirst and Chef Daniela Iaci, Micah Noble, Tony Iaci of Pumphouse Pub)
Think of a neighbourhood pub in BC and it’s usually not that difficult to predict what you’re going to find – a wide selection of industrial lager, lots of fried food, a pool table, and televisions. They largely follow a cookie cutter business model that offers Joe Average some macho time with the mates during the week, away from the wife and kids. Come the weekend, it’s time to take the missus out for a little treat of sweet drinks, spinach salad, and live music, maybe splurge a bit on Keno for a chance to take that trip to Vegas or Maui on the winnings.
Beer That’s Balilicious
I’ll be hosting an exploration of pairing ales with Indonesian food on July 14 in the intimate setting of Balilicious. Most Asian restaurants only offer a selection of mass-market lager and Guinness. This delicious dinner will demonstrate the excellent options other beer styles offer, which are always available at Balilicious:
Starters
- Gado Gado Salad & Special House Peanut Sauce
- Perkedel Jagung (corn fritters)
- Martabak Asin (Indonesian beef pancake)
Main (choose when reserving this dinner)
- Kari Ayam (red curry chicken) or
- Sayur Kari (red curry veggies) or
- Rendang Sapi (dry curry beef brisket) or
- Ikan Bali (fried fish filet in tamarind chilli garlic sauce)
Trio Dessert
- Bubur Injin (black rice pudding)
- Pisang Goreng (deep-fried banana)
- Chocolate-and-Avocado Parfait
VCBW Myths and Lost Opportunities
Now that a couple of weeks have passed by since the inaugural Vancouver Craft Beer Week has finished, there’s been time to get feedback in various shapes and forms. Given that we sold out most of our events, that the mayor officially proclaimed Vancouver Craft Beer Week and came to celebrate the festival kickoff with us, and that the mainstream media gave VCBW some good coverage, one could deem it a success for craft beer. Nevertheless, VCBW did not work for some. I want to address a few of the issues that have come to my attention, especially some myths and misconceptions that result in lost opportunities.
First off, I want to point out this was the first such festival for Vancouver; in fact, for Canada. You never get everything right on the first go, but you hope to be in the ballpark (see above). In getting third parties on board, it also didn’t help that we had the Olympics, the Playhouse International Wine Festival, Dine Out Vancouver, and the playoffs as a significant combined distraction. Under the circumstances, one may have to forego the ideal and opt for what is expedient. Next time around, we hope parties will get involved early enough so that we can achieve the ideal for the 2011 VCBW.
Driftwood Meats the Chopping Block
In more food-related news, Salt Tasting Room is featuring Moccia and Driftwood Brewery in their cellar on November 16. With a single long wooden table running the length of the room, this is a great venue to sit down with others who share the love of good food and drink, meet new people, and learn something new.
Readers of this blog will no doubt be familiar with Victoria’s Driftwood Brewery. Moccia is an East Vancouver Italian meat market that offers the finest fresh and dry-cured meats. Their quality is a result of the following philosophy:
Eating meat is a privilege, not a right. We believe animals should be treated with dignity and respect, not only for their sake, but for ours. A healthy animal means healthy food.
Our meats come from local, pasture raised, humanely treated animals.
No antibiotics or growth hormones are added.
The lads from Moccia will be on hand to explain the art of charcuterie, guiding participants through six delectable pairings. Come experience some local excellence:
The Salt Cellar Series: Moccia’s Italian Meat Market & Driftwood Brewing
Monday, November 16, 7:00pm
45 Blood Alley, Gastown, Vancouver
Cost: $40 plus tax and gratuity
Tickets: call (604) 633-1912 or buy online
Brooklyn Brewmaster’s Dinner
We’re fortunate to be able to get beer from Brooklyn Brewery here because it’s not widely available south of us in Washington (although what they do have more than makes up for it). It also means that Garrett Oliver has an excuse to visit Vancouver and be able to expense the trip by hosting a brewmaster’s dinner and tastings.
It’s important that Oliver does come to evangelize craft beer and food pairing because B.C. is only starting to get an appreciation for both; the more people (high profile or otherwise), the better. Some in Vancouver are starting to listen, but for a so-called cosmopolitan city, I find it rather disappointing how slow the pace is. At the very least, every brewpub should be featuring a paired beer with each of their food items. Using their own beer in their food should be a standard procedure, wherever it makes sense. Beer with dessert? If the appropriate styles are brewed, absolutely! If not, I would have bottles available to offer it.
We have the potential for so much more. Just look at what food pairing has done for wine. If there’s a way to differentiate craft beer from industrial suds, it’s in that direction. It also appeals more to women who are not engaged by sexist macrobrew marketing. To ignore or alienate roughly half the population in your marketing is sheer stupidity. I assure you, women do like beer, even most of the ones that say they don’t. It’s just a matter of finding the ones they like. Who cares if it’s not a macho beer, it’s still beer!
The Brooklyn Brewmaster’s Dinner was hosted at The Granville Room. At first I was a little leery about this choice. It’s on the Granville entertainment strip which is geared to young partiers who are not known for their discriminating beer taste, if what’s typically on offer in these places is any indication. My suspicions were even further piqued when the bartender was serving the aperitif beer in the bottle! That’s fine when you are talking about a characterless lager purposely made to offend as few as possible. For a full-flavoured beer, however, that’s like eating a fine meal with your nose plugged. You lose a lot of the experience, don’t you? Smell plays a large role in taste, so it’s important to drink from a vessel with a wide enough opening to fully take in the aroma. Those who understood this asked for a glass. Those who didn’t, were conspicuous by the bottle they were drinking from. The point, though, is that this shouldn’t have happened in the first place. Time to go to Beer School.
Aside from a stumble using Sichuan peppercorns to encrust ahi tuna in the second pairing (they numb the palate), the dinner was a great success. Oliver was both informative and entertaining; the food was top quality; and we had the good fortune of sampling Brooklyn Local 2, which is not currently available in BC. Personally, I like it better than the Local 1.
As the diners vacated The Granville Room for after-dinner drinks at the Alibi Room, the twenty-somethings were already lining up outside. And while I doubt they would see any benefit from Garrett Oliver’s previous appearance, I’ve still reconsidered my previous hesitation about The Granville Room. In fact, this is exactly the sort of place that needs to have beer events like this. There’s no point in preaching to the choir. It is the “great unwashed” that need to be reached, employees especially. If even a small ray of light can be beamed into their minds, it sows the seed of curiosity that has the potential to germinate into something much greater. This is why there’s a need for a “constant gardener.”
A New Trend for Father’s Day?
Mother’s Day brunch is becoming a fairly established tradition, but what is there for Dad? How about a Father’s Day brewmaster’s dinner? Thinking that’s a perfect way to show your appreciation for dear old Dad, Central City Brewing, Crannóg, and R&B are each hosting such a dinner this coming Sunday. Here are the details:
Unforgettable Tastes For an Unforgettable Man
June 21 @ 6:30 – 9:30pm
Diva at the Met
645 Howe Street, Vancouver
Cost: 5 courses w/ beer $55
Info: e-mail diva@metropolitan.com or call (604) 602-7788
MENU
Local Oysters 3 Ways
Tempura with crusted edamame & wasabi
Fresh with green apple herb mignonnette
Smoke with rhubarb barbeque sauce
R&B Sun God Wheat Ale
Albacore Tuna & Pink Salmon Tartare
Classic garnish
R&B Bohemian Lager
Bacon Wrapped Sloping Hill Pork Loin
Confit shoulder, morel mushrooms & barley risotto with dried pear
Maple mustard jus & cream ale foam
R&B Smoked Raven Cream Ale Cask (specially brewed for this event)
Farmhouse Cheddar
Apple ginger crumble, garam masala gastrique
R&B Hoppleganger IPA
Blackberry and Dark Chocolate Napoleon
Morello cherry chocolate coulis
Stout ice cream and stout foam
Espresso gellee
Dark Star Oatmeal Stout