Not only was everything good, but what made it cool was having the chef and Wasatch Brewery's Brew Master there to talk about everything on the menu. Getting to ask them specific questions was really neat.
I apologize for the crappy photos, they don't at all do the food justice :/
Soup Course: Acorn Squash Soup
Oven roasted acorn squash soup; highlighted with hints of fresh Jalapeno and sweet potato flavors. Paired with a Brew Master Matt Beamer's Wasatch Jalapeno Ale.
Review: I could eat this soup everyday, and I'm not a soup person. It had the perfect amount of heat and flavor and was delightful mixed with the cilantro whipped cream. The beer, amazing. If you've never had a spicy beer, I highly recommend trying one.
Intermezzo One: Pretzel Fingers
A baked Bavarian style soft pretzel with Utah's own Bee Hive Cheese Co. apple smoked cheddar created into a dip. Paired with MacCool's Black & Tan.
Review: EFFING AMAZING. Pretzelmaker can suck it. I don't know if I can ever eat a normal pretzel again. This dinner is ruining me.
Entree Course:Kurobata Pork
Snake River Farms roasted pork with an apricot sauce drizzled with pomegranate reduction; herbed red mashers and tri-colored carrots. Paired with a Hop Bandit Cask Ale.
Review: Everything was incredible. I'm not typically a pork fan, but this was really great. The biggest surprise was the beer. Oh muh lord. I can't even describe how good it was. The biggest let-down was also the beer. They hiked around park city picking fresh hops to use. Usually hops are dried and used in beer. The fresh hops and the wood cask method used made this beer incredible. Using only fresh hops means that this beer is only made once a year :/
Intermezzo Two: Bananas Foster
A baked goat cheese mousse with citrus flavors and a banana essence. Paired with Wasatch Hefeweizen.
Review: Everyone knows how I feel about goat cheese. I could marry it. I was pretty excited to try this, but the sweetness of the bananas was overwhelming. I only ate half... but if no one had been watching, I totally would have dissected it and licked all the goat cheese off the rest of the bananas.
Dessert Course: The Devastator Cake
A moist, rich double bock cake topped with vanilla toffee ice cream and a Devastator malt caramel sauce. Paired with Wasatch Devastator Double Bock.
Review: The cake was good, the ice cream was awesome (also made locally, apparently by a woman that uses the PTO on a John Deere tractor to churn it)
We got to talk to the chef, which was very interesting to pick his brain and listen to how he came up with the recipes for the pairings, and exactly how much beer (4 per 9x13 pan!) he used in the cake.
2 comments:
Um, I hate you a little right now. That all looks ridiculously amazing.
Omg, beer! I want to go to there.
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