So, tomorrow (Friday) is the beer pairing event I've been working on. We've got 72 RSVPs, 6 brewers, and a ton of food to prepare. Yesterday, I made the olive tapenade, pesto, boiled prepared the shrimp and smoked 15 lbs of pork on my Weber kettle, chopped it, and mixed with BBQ sauce. Oh, and I sliced a boatload of onions and have them pickling.
Friday afternoon, three of us will put everything together and plate it - that's approximately 430 plates LOL.
Here's the pairings:
Helles, brie, hummos w/veggies
Dubbel, aged gouda, olive tapenade on crostini
Marzen, shaved parmesan, shrimp w/pesto
English Brown, gloucester, cured hard salami
Red IPA (mine), 7 year aged American cheddar, BBQ pork w/pickled onion sliders
Bourbon Barrel Aged Arctic Ale (mine), strawberries and chocolate
Friday afternoon, three of us will put everything together and plate it - that's approximately 430 plates LOL.
Here's the pairings:
Helles, brie, hummos w/veggies
Dubbel, aged gouda, olive tapenade on crostini
Marzen, shaved parmesan, shrimp w/pesto
English Brown, gloucester, cured hard salami
Red IPA (mine), 7 year aged American cheddar, BBQ pork w/pickled onion sliders
Bourbon Barrel Aged Arctic Ale (mine), strawberries and chocolate
