OYSTERS, BEER AND HOT SAUCE, OH MY!!

One of the most delightful aspects of beer in all its complex glory is pairing it with food. Beer boldly gallops where wine breaks its gait, pairing well with spicy seafood and salads. Theres no better way to enjoy both then at a beer dinner. Beer dinners make for a great night out with friends, but can also be a great educational time (both for your palette and mind). I recently had the pleasure to be invited by Chef Patrick Fanning of The High Spot in Cambridge, MD to the "OYSTER, BEER AND HOT SAUCE DINNER". What a celebration and education this was. The four delicious course were paired with four Belgian beers and some great hot sauces from Crabis Gras also of Cambridge. My mouth is starting to water again just thinking about it, so lets get into the menu.

AMUSE BOUCHE
BEER: AUGUSTIJN BLONDE
FOOD: Chesapeake Gold Oyster wrapped in bacon on Arugula served with Heartbreaking Dawns Jalapeno Pineapple Hot Sauce.

The highly carbonated flavors of pear and citrus were a great accompaniment to the buttery texture of the oyster and really became pronounced with the jalapeno and pineapple in the hot sauce.

1ST COURSE

BEER: PIRAAT ALE

FOOD: OYSTER ROCKEFELLER SOUP- Caramelized Red Onion, Parmesan Cheese, Oyster Cream Broth, Bacon and Fried Choptank Oysters with Gator Hammock Swamp Gator Hot Sauce.

The grass and pear flavors in this beer were rolling around in a mixed tangle with the onion and bacon in this dish.

2ND COURSE
BEER: AUGUSTIJN GRAND CRU

FOOD: RECONSTRUCTED OYSTER FRITTER PO BOY-Mad Dog Ghost Pepper Hot Sauce with Slappin Fat Bacon Ketchup

The sharp sweetness and mellow spice were a great team to go up against the Ghost Pepper. A great Malty flavor on the finish that was a good pairing with the bacon ketchup.

3RD COURSE

BEER: AUGUSTIJN DARK BRUNE

FOOD: SURF AND TURF- Petite Filet Mignon, Roasted Parsnips and Asparagus tips with Oyster Pie. Captain Thom's Thai Monkey Chili sauce

This was one of the best pairings i have had in many years. The roasted malt and caramel in the beer was just as big and tender as the Steak,, but yet became so versatile that it mellowed out with Oyster and Chili sauce. (Chef was dead on with this pairing)

4TH COURSE

BEER: GOLDUN DRAAK ALE

FOOD: OYSTER ICE CREAM- Dave's Gourmet Ginger Peach Hot Sauce.

The butteriness of the oyster just blended so well with the vanilla and cream. The caramel and hint of cherry in the beer was a great finish with the ginger-peach hot sauce.

If you happen to be in or passing through Cambridge, make sure you drop in to The High Spot and try one (if not several) of the artistic dishes that Chef Patrick and his team has created. Then stop by Crabi Gras and grab a few of these Sauces and try some of your own creations!!

AUTUMN AND COVE POINT WINERY

October is arguably one of the best months to be a Marylander, as it is time for crisp Autumn mornings, vibrant colors, cozy sweaters and boots. It is also brings out many local Oenophiles and this weekend was no exception. Beautiful fall colors, lots of sunshine and the smell of great food brought myself and many others out to Pemberton park for the 9th annual Autumn Wine Festival in Salisbury, MD. With so many wines to choose from it was a great day to be a wine lover. One of my favorite wineries this year was Cove Point Winery. A small boutique winery located in Southern MD had one of the best Cabernet Francs, I have tasted outside of France. This is an elegant and well-balanced red wine with bold juicy flavors of black cherry and hints of lead and cigar box. It has a long supple finish with black pepper that is integrated with fruity tannins. Cove Point Winery has many delicious wines to choose from. So if have an adventurous side to you why not take a ride on down to winery and try all their wines for yourself.

CHEF AND SOMMELIER THE RESTAURANTS DYNAMIC DUOS!

Chef and Sommeliers have to work together. It's their job. And a few number of them work together well, putting together tasty food and wine pairings on a daily basis. But transcendent food and wine pairings- the kinds that make us rethink all that we ever knew about the potential chemistry between the dish and glass- are far more difficult to achieve. They require that a rare kind of culinary symbiosis exists between the Chef and Sommelier, a pair that is wholly attuned to one another's instincts and aspirations. It has long been understood that a good wine can be paired with a dish, making the flavors bolder and better according to the undertones and quality of the wine. Chefs and Sommeliers both take classes on food and wine pairing to understand the flavors brought to life in the cooking process, since they are catering to clientele that will order both. In a country that is having a love affair with food and constantly tweeting, Blogging and posting photos of their experiences. The Chef and Sommelier are a great tool to have in your restaurants.

TAIL GATING WINES!!

Whether you prefer burgers and chips or Brie and baguettes, there's a wine that will fit your tailgating style. While tailgate parties often conjure up images of burgers, brats and beer, why shouldn't wine be a part of the party, too? After all, wine has now surpassed beer as America's alcoholic beverage of choice. According to one study, by the end of the decade, America may even surpass France in wine consumption. And so it follows: Shouldn't America's favorite sipper be on the menu at the quintessential American party? However, before you grab some bottles off the shelf, be sure to grab a designated driver-tailgates by definition require cars and driving, so keep it safe. Also grab plenty of non-alcoholic options, as partying in the parking lot has a way of making one thirsty, and wine simply isn't meant for gulping to quench thirst. The only question is: which wine to take to the tailgate? This depends on your tailgating style. A few suggestions: Zinfandel for Grill masters: Whether you bring a simple little hibachi or go all out with fancy grills with all the bells and whistles, chances are you¿ll have some beef and pork sizzling over the coals. Red Zinfandel will go particularly well with such meaty, robust foods. Dark, thick and rich with berries and spice, fuller-bodied versions of this wine particularly sing with anything slathered in barbecue sauce. Zinfandel also has the distinction of being an all-American wine-few countries outside the U.S. produce it. The wine's pleasant richness and heft will go best as the weather cools¿bring on the Zin when you pull out the sweaters. Shiraz for Chips, Dips, Sandwiches and More: Like Zin, Shiraz (also known as Syrah), will go great with anything hot off the grill; however, it's also a smart choice to bring to a potluck-style gathering when the menu will be anyone's guess! That¿s because Shiraz is one of the food-friendliest reds around. Its tantalizing berry-fruit flavors and peppery-spice notes mesh well with all kinds of party foods, from chili and pizza to hoagies and potato chips. Shiraz has the added benefit of being available in boxes. This style of packaging means lots of good news for tailgaters: Boxes take up less space than bottles and are much more portable, plus they're practically unbreakable and offer terrific value for the money. Fancy Sippers for Fancy Foods: It's true-there's plenty of gourmet action going on at tailgates these days. If your style is more about world-class cheeses, high-end charcuterie and one-of-a-kind salads than about flipping burgers, a sparkling wine might just be in order. Yet this isn't the time to pull out the French Champagne (you'll want to be able to afford gas for the ride home, after all!). Instead, reach for Cava, a sparkling wine from Spain, or Prosecco, an Italian bubbly. Both are much less expensive than their French cousins. Most sparkling wines buddy up beautifully with a variety of foods, and Cava and Prosecco are no exceptions. Reach for Cava if you like a more traditional, brut-style sparkling wine-it's toastier and drier than Prosecco, which can often be lighter and fruitier.