The Miller's Table

As we all know, the craft beer industry is thriving, and along with it is the appreciation of pairing great beer with delicious food.  A pairing should enhance both the food and the beer and allow the identifying characteristics of each be recognized - both an art and a science.

It is with this thought in mind that the culinary education industry and the craft beer industry are setting up on a new course full of cooperation and collaboration.  As Ken Weaver points out in his article 'Craft Brewery Buildouts' on FSRMagazine.com, a major step forward in this relationship is the collaboration between the Culinary Institute of America and Brooklyn Brewery.  The CIA will open a craft beer brewery on it's Hyde Park, New York, campus this summer.  

The new seven-barrel brewery will be part of the CIA’s degree curricula and will be staffed by students in the Advanced Wine, Beverage, and Hospitality concentration. Brooklyn’s brewmaster Garrett Oliver and other brewery staff will support CIA faculty in developing course materials, which will range from technical brewing considerations to the financial aspects of opening restaurants where making beer is a core component.

Likewise, craft breweries are heeding the advice of the culinary world while making their brewing decisions.  Such as, Deschutes Brewery's recent collaboration with Chef José Andrés, leader of D.C.–based ThinkFoodGroup, which has a number of upscale, landmark restaurants in that market.

 

“We approached the project the way a chef would approach creating a fine dish,” Fish summarizes. Starting from a general framework of a spiced saison with lemon verbena added, which was an ingredient Chef Andrés had been working with, the brewery added spicy pink peppercorns, dried lime, and sumac to create the saison’s umami character. Ultimately, Deschutes Brewery tested more than 150 spice profiles before settling on the perfect balance.

“[It] was designed specifically to go with food, and to really enhance the food experience,” Fish explains.

At Matt the Miller's Tavern, our staff is always ready to provide pairing help to our guests, and we offer a series of Beer Dinners at our various locations that give our Chef's the opportunity to create an entire menu based on the flavors of a particular set of beers.   On March 30, we will be hosting our Mad Tree Brewing Beer Dinner in Grandview, which will feature a menu created by Chef Joseph Vavrek specifically to highlight the flavor profiles of Mad Tree's Sprye, Galaxy High, Barrel Aged Happy Amber and Rubus Cacao. 

 

Check our What's Happening pages for our individual locations to learn about future Beer Dinners.

Cheers!

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