Archive for the ‘Cooking with Beer’ Category

Firstly, big thanks to Pack’s Tavern for letting us use the beautiful Century Room (upstairs at the restaurant) to co-host the inaugural Blind Eye Beer Battle. While we definitely had some kinks in the process, overall the night was a gaggle of fun for about 40 beer people in attendance. This first BEBB featured a selection of local, regional and national brands of IPAs and Porters, eight in each category, with a pairing menu to die for.

We hope to do another in Fall!

The highest-rated IPAs: 1) Sweetwater IPA 2) Terrapin Hopsecutioner 3) Bell’s Two Hearted Ale
The highest-rated Porters: 1) Smuttynose Robust Porter 2) Founder’s Porter 3) Highland Oatmeal Porter

The upcoming Blind Eye Beer Battle we’re co-hosting at Pack’s Tavern just got even better with the release of the food pairing menu. The event is a blind beer tasting of IPA’s and Porters. Cost per person if $30. Make reservations with credit card by calling Pack’s Tavern at (828) 225-6944.

IPA’s

• Lamb Kabobs- seasoned ground lamb formed around and fried with a cucumber dipping sauce
• Sweetbreads- poached in IPA and seared, orange and chili pepper reduction with grilled black pepper peaches
• Sausages and Grilled Granny Smith Apples with Lusty Monk Mustard
• Rosemary Corncakes with Grapefruit Syrup
• Ginger Granita (shaved ice palate cleanser)

Porter’s

• Cheese Board- Cabrales, Humboldt Fog with Local Honey
• Papperdel with lamb and mushroom ragout
• Scallop with Arugula and Blackberry Couli
• Coconut Granita

A Public Apology: June 24th, 2010 from stonebrew on Vimeo.

Spike Buckowski, Brewmaster at Terrapin Beer Company in Athens, Ga., is coming to Asheville as a guest during American Craft Beer Week. Chef Adam Bannasch of Zambra has created another fantastic 6-course beer pairing menu for the evening of Thursday, May 20. Won’t you join us?

Terrapin Beer Co. Beer Dinner
Thursday, May 20—6:30 p.m. Welcome
Six Paired Courses
$60/pp (incl. tax + grat)

Please call Zambra for reservations. 828-232-1060

Welcome Course—Terrapin Rye Pale [Pale ale with rye malt / 5.5% abv]
Spiced nuts, cheeses, housemade pretzels with honey mustard

Course 1—Sun Ray Wheat [German-style hefeweizen / 5.3% abv]
Scallop sausage with fennel, pineapple sauerkraut, crispy capers and honey toast

Course 2— Monks Revenge [Belgian-style IPA / 9.8% abv]
Local bibb salad with three graces farm feta, strawberries, bacon, croutons, buttermilk

Course 3—Hopsecutioner IPA [American-style IPA / 7.2% abv]
Soba noodles wtih poached shrimp, panang curry, cashews, pickled vegetables

Course 4—Cap’t Krunkles [Black IPA / 8.0% abv]
Venison loin confit, purple potato gratin, crispy serrano, grapefruit, pine

Course 5—Dark Side [Belgian-style Stout / 8.5% abv]
Date-stuffed beignets w/ espresso ganache, honey creme fraiche, rose petals

Had a great time last night at 12 Bones! If you joined us, we thank you. If you didn’t, we’ll see you at the next one!