I am far from a gourmand. In fact, I'm not much of a carnivore. This is not to say that I never eat or even dislike meat. Rather, I find that as I grow older, my stomach simply doesn't take to meat all that well. I'm a once a day meat eater at most, and some days, I don't eat any meat at all. Add to this the fact that I became lactose intolerant upon turning 40 and, well . . . you have all the gory details of my digestive tract.
As a consequence, I approached the First Annual Craft Beer and Fine Food Symposium at L'explorateur with some trepidation. Fortunately, the experience surpassed my expectations a thousandfold. Chef Neal Brown's down-to-earth hospitality, along with his ingenious culinary creations and Ted Miller's assistance with beer selection, set my stomach and mind at ease. In fact, Neal's five-course meal and Ted's beer choices were so mind-blowingly delicious that it was difficult for me to pick a favorite course. After a bit of deliberation, I decided on the pairing of Broad Ripple Brewpub's Ankle Biter Barleywine with the curried leg of lamb, which was served on a bed of cassis and cassia lentils. Kevin Matalucci, the brewer of the barleywine and an attendee at the dinner, has created the mellowest, most palate-pleasing barleywine I have ever sampled. The caramel notes of the barleywine mingled perfectly with the spicy bite of the curried lamb, which was wonderfully buttery and tender.
Thanks again to Neal and Ted for putting together this groundbreaking Indianapolis event. Thanks also to those HBG readers who came out to enjoy the dinner with us. The next symposium won't come soon enough for me!
28 February 2008
First Annual Craft Beer and Fine Food Symposium | Mike's Notes
Eighteen (I think) people showed up for Chef Neal Brown's First Annual Craft Beer and Fine Food Symposium at L'Explorateur last evening - not the most overwhelming support, but a crowd that Neal was quite happy with.
Despite our concerns with the sophistication of the menu, there was no issues once we started eating. A relaxed yet excited audience was treated to an amazing all around dining experience - one that left us all wondering when we could do it again.
Fortunately for us, Neal seemed to be thrilled with the reception - and he announced that this was just the first time for what could become a regular event. For those of you who didn't make it - you really missed out.
Looking back through a menu filled with highlights, it's hard to pick out my favorites. Here are a couple.
Czech Pilsner paired with Loup De Mere, Hot Buttered Popcorn, and King Crab Salad - I didn't bring a notebook, so I couldn't tell you which Czech Pilsner we had. A fruity nose with some definite malty elements was evident immediately, but the malt backbone was really drawn out by the buttery elements of the fish and crab.
Brugge Triple de Ripple paired with Banana Pot Crème - I don't think it's possible that I'll ever have a better dessert. The combination of the chocolaty banana Pot Crème when served with Brugge's Bananaey (new word) Triple de Ripple was so amazing that the best word to describe the combination is four letters long, starts with "F", and ends in an exclamation point.
I'd like to thank Neal and menu assistant Ted Miller again for the amazing experience.
Despite our concerns with the sophistication of the menu, there was no issues once we started eating. A relaxed yet excited audience was treated to an amazing all around dining experience - one that left us all wondering when we could do it again.
Fortunately for us, Neal seemed to be thrilled with the reception - and he announced that this was just the first time for what could become a regular event. For those of you who didn't make it - you really missed out.
Looking back through a menu filled with highlights, it's hard to pick out my favorites. Here are a couple.
Czech Pilsner paired with Loup De Mere, Hot Buttered Popcorn, and King Crab Salad - I didn't bring a notebook, so I couldn't tell you which Czech Pilsner we had. A fruity nose with some definite malty elements was evident immediately, but the malt backbone was really drawn out by the buttery elements of the fish and crab.
Brugge Triple de Ripple paired with Banana Pot Crème - I don't think it's possible that I'll ever have a better dessert. The combination of the chocolaty banana Pot Crème when served with Brugge's Bananaey (new word) Triple de Ripple was so amazing that the best word to describe the combination is four letters long, starts with "F", and ends in an exclamation point.
I'd like to thank Neal and menu assistant Ted Miller again for the amazing experience.
27 February 2008
Beer Diary #2 - Jason
My love affair with hops continues. Two beers recently (and happily) consumed.
Weyerbacher Double Simcoe IPA:
This was a bottle gifted to be by Matt at our Stout and Porter gathering. I had been interested in trying this since the New York times said it was their second favorite "Extreme Beer", with Dogfish Head's 90 Minute being their favorite. When in stock, the Double Simcoe can be found at Jungle Jim's in Cincinnati.
It is an enjoyable and unique beer. The exclusive use of Simcoe hops gives it just a bit of a different hop flavor. Simcoe's are meant to provide the nose and flavor without as much harshness. It allows Weyerbacher to use a lot of it without providing other flavorings to mask the unpleasantness that can come from hops. So you get the pine and citrus and a certain amount of smoothness. It is simple in design, and very successful.
I still would rate 90 Minute, Hopslam, and Racer 5 above this beer. But if it becomes available in Indiana, it would likely be put into a regular rotation, as they brew it year round.
Rock Bottom Downtown's Fast Freddie IPA:
It had been a while since I had been to Rock Bottom, just because I haven't had the time. But they recently put a bonus ten bucks on my Mug Club Card, and it had to be used by March 2. So I found the time.
IPA's can be a tricky thing to produce successfully. If not done right, they tend to be harsh. Fast Freddie is alright in my book. It has a nice balance between the bitterness and the fruit aroma. It has been on tap since 1/18, so it is nothing new. But it also may not last long, so I'd suggest stopping in soon.
Weyerbacher Double Simcoe IPA:
This was a bottle gifted to be by Matt at our Stout and Porter gathering. I had been interested in trying this since the New York times said it was their second favorite "Extreme Beer", with Dogfish Head's 90 Minute being their favorite. When in stock, the Double Simcoe can be found at Jungle Jim's in Cincinnati.
It is an enjoyable and unique beer. The exclusive use of Simcoe hops gives it just a bit of a different hop flavor. Simcoe's are meant to provide the nose and flavor without as much harshness. It allows Weyerbacher to use a lot of it without providing other flavorings to mask the unpleasantness that can come from hops. So you get the pine and citrus and a certain amount of smoothness. It is simple in design, and very successful.
I still would rate 90 Minute, Hopslam, and Racer 5 above this beer. But if it becomes available in Indiana, it would likely be put into a regular rotation, as they brew it year round.
Rock Bottom Downtown's Fast Freddie IPA:
It had been a while since I had been to Rock Bottom, just because I haven't had the time. But they recently put a bonus ten bucks on my Mug Club Card, and it had to be used by March 2. So I found the time.
IPA's can be a tricky thing to produce successfully. If not done right, they tend to be harsh. Fast Freddie is alright in my book. It has a nice balance between the bitterness and the fruit aroma. It has been on tap since 1/18, so it is nothing new. But it also may not last long, so I'd suggest stopping in soon.
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