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Craft Beer + Food

September 26, 2012

This is an event to mourn having missed. Acclaimed craft breweries in WA, along with eleven pairing restaurants, went to town – with a wall-to-wall lineup of chefs and brewers alike, each bringing to the table a beer and a dish to form nearly a dozen happy unions of culinary nirvana. Gourmands and beer snobs rubbed elbows at the sold-out event, held at The Yacht Club on Lake Union, with a late summer sun silhouetting nearly 200 attendees, tasting goblets in hand.

American Brewing Company featured our Piper’s Scotch Ale, a copper-red malted ale with roasted barley and a light hand on the hops. New-kid-on-the-block (and Craft Beer + Food surprise vendor) Radiator Whiskey partnered with us to create an ale-braised beef tongue slider, trimmed with arugula and beer-infused mustard, all piled on a Macrina Bakery potato roll. The toothsome, savory beef made for a stellar contrast against the sweet, malty Scotch Ale – like they were made for each other.

In addition to the American/Radiator team, other notables included The Triple Door’s banana leaf salmon with Elysian’s Backstage Pale Ale. A standout seasonal offering came from Emmer & Rye, who featured a squash roast with ancient grains, paired perfectly with Pike Brewing’s Harlot Harvest Pumpkin Ale. On a sweet note, microbrewery/creamery Bluebird self-paired a stout ice cream with the stout itself, served up as a (irresistible) grown-up float.

Eleven total venders contributed to the event, from which all proceeds go to support The Garden Project. Backed by Seattle Tilth, The Garden Project promotes urban gardening, community, and food-system awareness in King County. However, it isn’t just charity that drives hosts Kendall and Kim Jones – they have high aims in aiding the craft beer community as well.

“It’s important to have events like this to showcase that great beer can be paired with great food,” said Jones. “As the craft beer industry grows, they’re making all these interesting flavored beers, and we need to challenge our chefs to think about pairings. We need to challenge people to think about it. It’s important to push the craft beer industry to the next level – to get it out of the taverns and into the restaurants.”

If you missed it this time around, don’t despair. A repeat is likely; keep watch on http://www.craftbeerplusfood.com/ for next year’s gala – or come in and console yourself with a pint of our malty-delicious Scotch Ale.

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