Monday, September 7, 2009

Overdue: Report on Stone Dinner at Slows

The most recent Beer Club Dinner at SlowsBBQ featuring the beers of Stone Brewing was overwhelmingly good, and took some fortitude to get through. Thought you might like to see what you missed:

Boquerones, Roasted Garlic, Caramelized Onion, Sundried Tomato, Sesame Cracker
Levitation Ale

Yellowfin Tuna, Tempura Zucchini, Heirloom Tomato, Grilled Sweet Corn
Smoked Porter

Yukon Gold Blini, Beef Tenderloin, Pancetta, Haricot Vert
Stone Pale Ale

Smoked Lamb Shank Sandwich, Carrot and Parsnip, Fennel Butter Griddled Sourdough
Oaked Arrogant Bastard

Bacon Cured Sea Scallop, Braised Grains, Balsamic Glazed Shitake
Ruination IPA

Glazed Pork Belly, Radicchio, Endive, Arugula, Bittersweet Chocolate, Plums, Caramel-Sherry Vinaigrette
Stone 13th Anniversary Ale

Juniper, Ginger, Rosemary infused Crème Caramel
Collaboration Holiday Ale Stone/Jolly Pumpkin/Nogne O

Ciceroney notes:

The lamb shank sandwich and accompaniments just about put Mr. Cicerone into a pleasure-induced coma. Chances are, at these dinners, that if there is a delicious meaty sandwich on the menu, that Chef Brian's protege Mike is behind it. The bacon-cured scallop, also Mike's course, was indeed cured like bacon, and was extremely salty and smokey. On its own, it was a bit much, which is how we at Chez Cicerone are inclined to look at Ruination, as well. Together, they were very good- their intensity levels were well-matched. The braised grain (quinoa,) and the shiitakes, also had some nice interplay with the beer, accentuating some earthy hop notes.

The pork belly was wonderful with its sweet glaze, and a natural with the big, malty 13th Anniversary Ale. Mr. Cicerone has not always been the biggest fan of this currently trendy meat, but was blown away by this delicious preparation that Chef Brian's buddy Marc provided the recipe for.

Next beer dinner is a week early, on 21 September, and will be buffet style on the patio to accommodate more people. See you there!

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