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!!