5 Courses . 6 Beers. 2 Chefs
There is nothing I love more than hard working individuals, especially YOUNG hard workers who understand that dedication, long hours, and sweat make your dreams come true!
Scotty’s Pub Owner “Scotty” hosted a 5 course tasting and beer pairing this week and it was over the top excellent! In addition to being a pub owner Scotty is also a culinary instructor at Houston Community College (HCC), teaching and molding the young minds of future culinary artists.
Chefs Toya Conwright and Stephen Butler (photo courtesy of (ArtistikRebel) “Trail of BEERS”…
Chefs Stephen Butler and Toya Conwright, approached Scotty with a proposal to simply allow them to host a food and beer pairing at his pub. When asked Scotty replied “Well hell yes, I have been wanting to do something like this for years!” Last night we watched history in the making, as these two chefs produced 5 magic courses with 5 beer pairing from No Label Brewing Co. Master brewer, James Wolfe (@JamesTheBrewer), was on hand to walk us through each pairing, sharing with us what beer nuances of each flavor profile and why these beers were selected for each course. To be honest after receiving the first beer which was 16 ounces at the reception, I couldn’t hear or see by beer 3..I was buzzzed!
No Label’s “Gilly Blonde” Crab beignets with harrisa aioli (photo courtesy of (ArtistikRebel)
I won’t bore you to death with each course but will point out to you my favorites of the night..just kidding, I am going to talk about each course! During the reception we were served crab beignets with harrisa aioli paired with No Label’s “Gilley Blonde”. Both beer and bite were amazing. The First Course consisted of root vegetable carpaccio, pecorino, hazelnut oil, mint pesto and was paired with a “Mint IPA.” Second course was a fried zucchini blossom served with “Cascade Hope Solo” which per James it thier only beer containing 1 hop.
The Third and Fourth courses were “WOW” dishes that had us licking out plates: beer braised pork, honey glazed pork belly, bacon lardon served with a poached egg on a jalapeno maple cheddar biscuit, paired with the “Jalapeno Don” our mouths were sizzling, but the 4th course cooled us off which was a mini duck Confit pot pie with a cashew vinegar gastrique..yaaasss honey yaaasss! The Fifth course was my favorite for 2 reasons: 1.) I was stuffed to the brim and happy it was over 2.) I love dessert. The Lavender lemon cake with forbidden lavender glaze, brulee’d banana, toffee granola and lemon thyme gelato. THE BOMB.COM
I swear, I have never been so sick of chewing in my life. Between the 4th and 5th course my eyes started to cross, the conversation at the tables began to get louder and louder and more folks were getting up and down to go to the restroom. Beer will go right through you once you break the seal!!