Monday, February 25, 2013

Sierra Nevada Brewing Co. Winter Food & Beer Pairing Dinner

Sierra Nevada Brewing Co. Winter Food & Beer Pairing Dinner - Saturday evening, I accompanied Laura to the Sierra Nevada Brewing Co. Winter Food & Beer Pairing Dinner. It was a truly amazing event!

For complete information on all the wonderful Sierra Nevada Brewing Co. offerings and information regarding future food and beer pairing dinners, the Pub, the Gift Shop, concerts, and other events, visit Sierra Nevada Brewing Co.

I bemoaned that I had neglected to bring my camera. Laura eschewed my petulance, however, and reminded me that "The best camera is the one you have with you!" She then took these photographs with her Motorola(r) Droid X smartphone!

CRAB COCONUT BISQUE - Dungeness crab, coconut broth,julienne vegetables, crispy banana, ginger, cilantro, and pepper oils.

This opening course was paired with a wonderful Sierra Nevada Kellerweis.

Executive Chef Micheal Iles talked with dinner guests, graciously accepted their praise, and answered their questions.

Executive Chef Micheal Iles

The tables were beautifully set and adorned with impressive floral displays.

LLANO SECO PORK RILLETTES - Ruthless gelée, pickled onions, fennelpollenbutter crackers. This was paired with Sierra Nevada Ruthless Rye.

Steve Grossman (brother of SNBC founder/owner Ken Grossman and Brewery Ambassador) - Speaking to dinner guests and Executive Chef Micheal Iles waiting to introduce the next course.

BITTER GREENS SALAD - Crispy duck confit, Quad soaked figs, and plum vinaigrette.

This third course was paired with exotically fruity Sierra Nevada Ovlia Belgian style Abbey Quad with Plums

SIERRA NEVADA SHORT RIBS - Chorizo hash, butternut squash, Bigfoot demi-glace. This was paired with Sierra Nevada Bigfoot Ale

Executive Chef Micheal Iles - working the room.

MIDWINTER DESSERT - Bigfoot Baba, whiskey soaked wild cherry chocolate truffle, and espresso panna cotta. This was paired with Sierra Nevada Barrel Aged Bigfoot Ale