Overall, it was a fairly simple yet elegant menu (nothing that could not have been prepared by a proficient home cook). However, the selection, preparation and thoughtful pairing elevated the night as one of the better beer-pairing dinners I’ve experienced.
First: Curried crab cake spoons, a fried crab fritter on a bed of green curry sauce in an Asian soup spoon. Paired with Boys Down the Hill, a collaboration session IPA brewed by all three local brewers.
Second: Prosciutto-wrapped pear wedges with goat cheese, hazelnuts and honey. Paired with Armadillo Honey Please.
Third: Chicken liver mousse on grilled sourdough with pickled beets and arugula. Paired with Denton County Blueberry Fortune.
Fourth: Slow-roasted pork belly with a mango and red pepper purée. Paired with Denton County Home Grown Hero.
Fifth: Seared duck breast with celeriac pure and a blackberry balsamic reduction. Paired with Armadillo Quakertown Stout.
Sixth: Roasted apple with champagne foam, white chocolate sauce and crushed pistachios. Paired with Barley & Board Champagne Ale.