We gathered tonight for the 2018 Ohio Brew Week beer dinner, featuring Joe Mitchell as chef! Five courses, each paired with a beer. Cheers, Vana and Kayla!
All but one of the courses were paired with Little Fish Brewing Company beers. The first course was a local greens salad with pickled red onion, asparagus tips, spiced pecans and a dry hopped vinaigrette. This dish was paired with Wha’ Me Eat - Cucumba, a Little Fish collaboration with Yellow Springs Brewery, saison with local cucumbers.
The second course was hop-smoked bay scallops and mussels with Smoked Helles jalapeno dressing and Shagbark tortilla chips. Paired with Little Fish Everett’s Pale Ale, all Mosaic-hopped Northeast pale ale.
Sean from Little Fish and Joe did a great job telling us about the beers and the food.
The third course was a cider-glazed Duroc pork belly over sweet corn pudding, topped with crispy kale, paired with Kelly’s Dry Apple Cider from the Cider House. This was most people's favorite course. It was definitely my fave. It was AMAZING.
The fourth course was a honey thyme roasted beef tenderloin with horseradish whipped potatoes, garlic haricot vert and Lil’ Harvey’s Milk Stout demi glaze. Paired with Little Fish Mr. Malty, English dark mild ale.
Dessert was Lil’ Harvey’s Mud Pie: dense coffee stout cake topped with coffee stout mousse, whipped cream, and chocolate tuile. Paired with Little Fish Natural 20: Barrel aged sour amber ale with Montmorency & Balaton cherries. This was my favorite beer of the night! It's INCREDIBLE!!!
Kelly Sauber and Deanna Marie's West End Cider House cider contributed to and was paired with my favorite course of the night. CHEERS!! Mmm.
Vana and Joe!
Happy Brew Week 2018!