This past Wednesday, May 25th, 26 Degree Brewing Company in Pompano Beach hosted a beer paired dinner with the always-fantastic local food truckers Rolling Chefs. Events like these are always great for curious foodies as they not only let you try new flavors (they are almost always in a chef’s choice prix fixe style menu — you get what you get), but also allow beer enthusiasts a chance to see how flavors between plate and glass mingle and clash.
Greg and Yonathan, owners at the brewery, were gracious enough to have me. What follows is a picto-graphical (so not a word) representation of the evening. There were probably about 30 people in attendance and all were enjoying themselves.
The chef’s amouse-bouche, a Petite Escargot Empanada. I paired this with the Summer Wheat. It was diner’s choice!
Course 1: Wild Mushroom Salad with Truffle Vinaigrette paired with Summer Wheat.
Course 2: Seared Pork Loin with chimichurri style sauce over white bean puree, fire roasted corn and charred onion, paired with Citrus IPA1A, a treatment that was insanely zesty with orange, grapefruit, and lime zest.
Course 3, AKA Dessert: Cappuccino Mousse with almond biscotti paired with another treatment, Vanilla Ziko’s Rage. All the power of their usual stout with a wallop of vanilla.