Amie Savona (Amie Savona or Oskar Blues_Southwest) from Oskar Blues Brewery was the hostess for our incredible meal and beer journey. And she gave us all SWAG from the brewery. (You can see it on the table!)
Our welcome beer was the "Mama's Little Yellow Pils", which was light and refreshing. As you may know...I'm kind of a beer weenie. Very picky, don't like one that's too hoppy or bitter. Makes it tough to sign up for these pairings cuz I'm never sure if the beesr will be ones I like. That's why my trusty sidekick Paul must go along so there is no wasting! I actually drank ALL of this beer (a full pint I might add-very generous!) and part of Paul's as well. That's only a ringing endorsement if you have my identical taste in beer and I just can't imagine that happening!!!
(SIDE NOTE: Paul takes ME along to cocktail tastings as the trusty sidekick! Not sure how it came to be that a wine/beer guy married a cocktail gal, but so far, it's worked for 25 years!)
(SIDE NOTE: Paul takes ME along to cocktail tastings as the trusty sidekick! Not sure how it came to be that a wine/beer guy married a cocktail gal, but so far, it's worked for 25 years!)
Before the food started arriving, Amie talked about the Brewery and how they use the spent mash to feed the cows and pigs at Hops and Heifers Farm. The animal waste is used as fertilizer for the garden at Hops and Heifers. The produce and animals are then served at the restaurant table in Longmont, Colorado AND brought along to Phoenix for our dinner. (If you're humming "Circle of Life" here, it seems appropriate.)
Our next beer, "G'Knight Imperial Red IPA" was less appealing to me, but has a great back story, which you can read here: George Knight Story This beer was served with the biggest culinary win of the night...Braised Pork Belly. Chef Toni served this with a bit of applesauce, and then added a reduction of the pork drippings and the G'Knight beer. One of the best sauces I've tasted in many a moon.
With each beer and course, Amie discussed the beer to the group, then came around and chatted with each smaller party within the party, making it a very personal event.
The Roasted Red Pepper soup was served chilled-perfect for our already maximizing temperatures in Phoenix. A tot of creme fraiche and crispy pecan-smoked bacon topped the soup and when stirred together, was a perfect symphony of flavors and textures. Not only that, but the "Old Chub" served with the soup was my WINNER beer of the night. This Scotch Ale was smooth and delicious, and truly a great pairing with the flavors in the soup.
The main course featured a Tenderloin Filet from Hops & Heifers Farm, topped with a fried quail egg and resting on a little pool of Bearnaise sauce. Grilled white asparagus was the vegetable. The meat was tender and delicious. I didn't even need a knife to cut my piece. Grass-fed beef just has that fantastic "real" taste to it, making sauces unnecessary. I mean, come on...isn't that gorgeous!?!?!?!
While this ended the beers included with our meal, we ordered a can of Ten FIDY Imperial Stout to go with our dessert, which was a Ten FIDY Imperial Milkshake (with Bailey's, Ten FIDY and vanilla bean ice cream) and a hoppy chocolate mousse. Both of these were tasty...the shake had a really great flavor, and I kept wishing I could SUPERSIZE it!
The Ten FIDY was a bit overwhelming for me, but had a good flavor.
