The Hair of the Dog beer dinner last night was absolutely phenomenal. I'm glad that there are plenty of people that don't enjoy Alan's beer anymore so that I can have more to myself. The food that Chef Jeffery Davidson created was pure art and absolutely fun and phenomenal. The beers Alan poured were amazing and perfectly paired.
Course 1: Otto Poached Foie Gras Tartine with pickled huckleberry and peppercress paired with Otto from the Wood.
Course 2: Cedar Plank Scallops with caper berries, Squid Ink, and pickled peppers paired with Michael 2012.
Course 3: Fried Duck and Waffles with orange hop marmalade, Brouwer's Single Barrel 4 Roses Bourbon maple syrup paired with Fred from the Wood 2014.
Course 4: Beer Lees Black Cod with cabbage roll, Cilantro oil, shaved ginger, and kelp paired with fresh Blue Dot.
Course 5: Elk Shank Torchon braised in it's own marrow on hash brown, cherry demi glaze, and roasted carrots paired with Cherry Adam from the Wood 2015.
Course 6: Shaved Vegetable Salad intermezzo with spring vegetables, fresh herbs, and tossed in sour beer vinaigrette.
Course 7: Dessert Sampler; Cherry gel "gummy" with chili, Rogue Farms award winning blue bay blue cheese, home made coffee chocolate, and "super crack" (house made white chocolate with peanut butter, toasted coconut, and smoke) paired with Matt 2013.
'Twas pure bliss. Thanks to Alan at Hair of the Dog, Chef Jeffery Davidson and the Burgundian Staff, as well as Vern and Phil Bonney.
Cheers all
Ryan