Bacon Bacon Bacon!!!
A couple of years ago we had a Father’s Day beer dinner in which each course featured bacon. People still talk about that dinner. So we revisited and revamped the menu to bring back the bacon! Once again this dinner sold out in record time and we had a wait list of people beggin’ for bacon!
Bacon Wrapped Scallops
Our bacon extravaganza began with medallion sized scallops, hugged in bacon, drizzled with a sweet Thai glaze, and garnished with bits of avocado and roasted strips of seaweed. The sweet glaze nicely complimented the succulent sweetness of the scallops while the bacon brought all of the flavors to life like only bacon can do. The sweetness of the food absorbed the normally sweet tasting Midas Touch, leaving a crisp and clean tasting ale to cleanse the palate.
Pork Belly Confit
Our second course’s visual simplicity concealed the mastery of taste pairings that was set before us. It was as if our plates were adorned with the food form of the tasting notes of the Burton Baton. The pork belly confit was the result of a month of aging in its own juices, absorbing all of that porkiness, allowing the natural and organic flavors of the meat to be enjoyed; enhanced only by the smokey notes of the Burton. The white-apple raisin compote gave texture and substance to the raisin notes of the ale, while the greens spritzed with a lemony/citrus vinaigrette allowed the more subtle citrus notes in the Burton to leave a clean and satisfying finish in the mouth.
Bacon and Corn Chowder
Our third course was a bowl of bacon amazingness! Each spoonful was filled with a sweet corn taste with an extra creamy texture from the mascarpone, dotted with yummy bites of bacon. The crabmeat gave it a great texture and added flavor, and the spices really made it zing and ping on the taste buds. Each sip of the Alehouse 75 ( a blend of the 60 Min IPA and the 90 Min IPA) refreshed the spicy experience without losing its own hoppy personality.
Bacon Wrapped Petit Filet
Our fourth course was paired with the Raison D’Etre, which translates as “reason to be”, and also describes the bacon wrapped petit filet that rested on the plates set in front of us. The blanket of bacon surrounded the filet, holding in the juices and essences of the meat, allowing it to cook to tender perfection. The bacon infused mashed potatoes added to the bacon flavor; while the sharpness of the Gorgonzola and port wine reduction smoothed out the sweetness of the Raison. I am normally not a fan of the Raison D’Etre, except in a pairing such as this one. With the sweetness absorbed by the food, each sip is clean and decadent, like a mahogany finish on the palate.
Waffles ala Mode
The fifth and finally course of the evening of bacon was a ménage a trios for the mouth. bacon + chocolate+Sah’Tea!??!! It seems wrong, like it shouldn’t work, but the sweet and saltiness of the chocolate dipped bacon strips atop waffle and ice cream, washed with the spices of the Sah’Tea ties together into a savory finish for the evening. The bacon and chocolate would have been enough, but the waffle and ice cream drizzled with maple syrup really allowed the notes of clove, cardamom, cinnamon, ginger, and black pepper to come to the front of each sip of Sah’Tea.
The Bacon Beer Dinner was once again successful and hopefully will be repeated in the future. A good time was had by all, and I don’t think I was the only walking away with a smile in my belly!