Until recently, food pairings were mostly done with wine, and beer pairings were generally thought of as nothing more than what kind of pizza or wings you’d eat while downing pale lagers. With the craft beer surge, we have many more choices of style, color, and flavor to work with, making beer and food pairings easy and rewarding. Whether hosting a pairing event at home, or taking part in an event at a local restaurant or bar, it’s safe to say there will be options available to please any palate.
Winona was treated to a fantastic event on the evening of October 27th at Boat House, on the levee. Chef Doug and his crew put together a wonderful menu together, and Todd from Odell Brewing brought his A-game and paired the courses perfectly with selections from Odell’s stellar lineup of beers. It was a fun night full of atmosphere, smiles, and flavor.
If you’re not familiar with Odell Brewing Company, here’s a primer. The brewery started in 1989, founded by Doug, Wynne, and Corkie Odell in a rehabbed grain elevator in Fort Collins, Colorado. As the years passed and the demand for their beer grew, so did the brewery. They currently work in a 45,000 square foot brewery, distribute to ten states, and have expanded their beer lineup from the initial offerings of 90 Shilling and Easy Street Wheat to include Cutthroat Porter, their IPA, and more. In addition, they have a great batch of rotating seasonals and special releases. Minnesota is lucky enough to be on their short list of states with access to their beer.
Most of you know Boat House, the new bistro at the foot of Johnson Street, near the levee. With the addition of Chef Doug, a new menu, and an enclosed patio allowing them to remain open during the cold months, it has firmly established itself as a local treasure for foodies, as well as fans of good beer. The event filled up, and no one left hungry or disappointed.
Guests were treated to a social hour at 5PM, where we were treated to glasses of Odell’s new Wellspring, a dry-hopped saison with a colorful flavor and aroma that was crisp, a bit spicy, and refreshing. I went back for a second taste.
Once we were called inside and seated, we had a chance to study up on the night’s menu and its beer counterpart. Exciting!
For the first course, the duck confit and foie gras was plated with tangerine, blueberry, chanterelle mushroom and wonton crisps. It was paired with Odell’s flagship 90 Shilling, and the flavors worked well together and got us ready for the second course.
Next up, we were treated to a Belgian endive and apple salad with blue cheese from Caves of Faribault, walnuts, and a lovely apple cinnamon vinaigrette. This course was successfully coupled with Odell’s winter warmer, Isolation.
As someone who isn’t big on sea scallops or goat cheese, I was a little anxious about the next course. Seared jumbo sea scallops were set against a mild curry drizzle, carrot, and chevre. The presentation was beautiful and the scallops were absolutely perfect and delicious. Paired with one of my favorite beers, Odell’s IPA, the hops in the beer worked wonderfully with the curry and seafood.
After a short intermission with a refreshing spritzy citrus drink, the air was filled with the wonderful smell of grilled beef. Shortly after, plates of grilled ribeye made their way out of the kitchen. Plated on top of sauteed romaine, with chanterelle, sweetbread, and scallion, the flavors leaped out at you. This was naturally and expertly paired with another personal favorite, Mountain Standard. The beer is a 9% ABV imperial black IPA, and the complexity of the beer matched up perfectly with the beef and its accompaniments. So very satisfying!
Finally, for the fifth course, it was dessert time. A chocolate caramel malt cake was plated up with milk and dark chocolate ganache, malted milk, and a gorgeous hard caramel drizzle. Also, a remarkable powdered caramel on the side which had the most incredible texture. Served with Cutthroat porter, the beer’s roasty notes played nicely with the complex flavors of the dessert dish.
Here are a few photos of our beautiful plates. From the top, the endive salad, the ribeye, and the chocolate cake.
This was truly a wonderful event. The Boat House staff executed this meal without a hitch. Chef Doug’s dishes were inspiring and well-executed, as well as delicious. Todd from Odell was gracious and knowledgeable, and did a great job explaining each beer and how they are able to play off the dish they were paired with. Everything came together perfectly, and everyone involved should be proud. We all left happy and full, waiting for the next event.