Home Cookin’ with Home Brew
So last weekend, we were invited to a beer lovers dream come true. Our friends at Michael’s Genuine launched their new beer, Michael’s Genuine Home Brew, with a four-course dinner at their Camana Bay restaurant. Let’s just jump right into this menu of awesome, shall we?
The amuse bouche was a rock shrimp terrine with dill-pickled long beans, rye bread, beer mustard and micro greens. Lovely flavor combination with the dill pickled long beans making my mouth do a little cartwheel.
When I got a sneak peak at the menu, this was the dish I was most looking forward to. It did not disappoint. Biltong is a South African dish and was a natural progression for Chef Thomas Tennant who has been on a glorious cured meat kick for weeks. The homemade biltong was served with a 7-minute local egg, avocado and dried olives and paired with a Peak Organic Pale Ale from Maine.
The second course featured the star of the night in the form of home brew steamed mussels with brown rice, orange segments and freshly grated turmeric. Naturally, it was served with a glass of the new American ale. This was my first brush with mussels. I’m now officially a fan!
Up next was a roasted leg of lamb with parsnip puree, grilled fennel, pearl onions, meyer lemon, capers, tarragon and saffron oil served alongside a cold glass of Back Forty, Truck Stop Honey Brown Ale from Alabama. This fare was Clark Kent approved. The parsnip puree pretty much blew my mind.
Wow, right? That’s a granny smith apple beignet with Flying Dog Imperial Porter-cocoa ice cream.
Beer ice cream.
Since treating us to a fabulous dinner wasn’t quite generous enough, Chef Thomas hand-delivered a 22 oz bottle of Michael’s Genuine Home Brew to me a few days later. CK and I aren’t big drinkers anymore so I instantly hit up the blogosphere for some beer-related recipes.