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Superimposing Beers Onto the Menus of My Favorite Restaurants – Dirt Candy Edition

August 16, 2012

I’ve wanted to do this for awhile, and so figured while I had the drive and momentum to think after a long day of being an engineer, I might as well go for the gold.  So, I introduce to you my new feature which I hope becomes a regular addition to this blog.  Superimposing Beers Onto the Menus of My Favorite Restaurants – Dirt Candy Edition.

Now we’re going to start slow and take only the wonderful entrees from Dirt Candy.  I know I should do more, but let’s keep reality in check here.  And, I must add a disclaimer that the flavors in Dirt Candy’s dishes are extremely creative and bold, so I may not fully understand what tastes are truly coming out of these dishes.  This is merely an exercise.  So what’s the current menu at Dirt Candy look like with my beers superimposed

Chard – Dogfish Head Palo Santo Marron (go for the gold edition)
chard gnocchi, grilled chard, garlic granola & drunken fig jam

Cucumber – Blue Point Hoptical Illusion
coconut poached tofu, shiso, galangal sauce, salsify & hearts of palm

Cauliflower – Ommegang Hennepin
buttermilk battered cauliflower, waffles,horseradish, wild arugula

Corn – Brooklyn Lager
stone ground grits, corn cream, pickled shiitakes, huitlacoche, tempura poached egg

My reasoning

It’s not a coincidence that all the beers I chose are locally attainable.  These are the beers I drink!.  In most cases you can substitute any other beer that falls within the style as they should, in theory have the same flavor profiles.

Starting off with the Chard.  I picked a brown ale specifically because I noted the drunken fig jam.  The sweet fig should pair well with the caramel type notes in a brown ale and even better the vanilla/caramel in the Dogfish Head Palo Santo Marron, which is technically a brown ale on steroids, that’s one of my absolute faves.  Compounding on the sweeter notes, the grilling of the chard should bring out some subtle, dark and roasty flavors.

Next up,  Cucumber.  I went with an IPA?  Why, my interpretation of the galangal sauce was that it would have a peppery flavor and the bitter and citrus-like flavors in an IPA would be a good complement.

Now for the Cauliflower.  I would assume that the arugula would be a significant flavor in this dish and there is nothing better than a saison with something herby and earthy.  It’s my favorite beer with earth tones.

Finally we get to the Corn.  One of the best things to go with the clean and fresh flavor of corn is a clean crisp and refreshing lager style beer.

So there you have it.  This should be the beginning of a neat exercise in beer pairing.

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