Photo credit: Janet Donovan
As far as we know, no religious credentials were required to indulge in the “Sweet Jesus Oysters” served from the grill at the pre-dinner reception at Equinox accompanied by Choptank Oysters, Rabbit and Pheasant Sausages and served with “Sofie” – a tart, dry sparkling ale with a hint of citrus. And in case you are interested, it is fermented with wild yeasts and aged in wine barrels with orange peel.
The occasion was a decadent three-course meal featuring venison, quail and boar – an occasion which they plan to do quarterly.
Co-owner Ellen Kassoff greeted guests at the entrance to the ‘heated’ tent which wasn’t heated after all, but no one cared anyway – beer has a way of compensating.
Ellen Kassoff and Jean Cohen – WHERE Editor
Chef Gray paired this unique family style dinner with Goose Island’s select line of vintage beers. A representative from Goose Island was on hand for the dinner to tell impressive and saucy stories with each course. Did you hear the one about?
Chef Todd Gray
Well, there’s “Sofie.” You remember “Sofie” – she’s the one that did the warm up in the tent.
Warming up with “Sofie”
And there’s “Matilda” – wild in character, slightly fruity and spicy. “Matilda” was served with the “Salade Lardones” – Glazed Quail, Juniper Bacon and Apple Mustard Vinagrette.
Salade Lardones
“Peppe Nero” and “Pere Jacques” were obvious choices for the last two courses – not only as the perfect pairing choices, but a logical gesture to avoid a sexism rap. “Peppe” has an aroma of roasted chestnuts and a mysteriously dark, mahogany hue…….a farm house ale brewed with black peppercorns and a roasty sweetness that melds into a lingering, earthy, black pepper finish.
“Peppe Nero” was served with Spiced Cervena Venison and Cider Brined Rack of Boar, Stewed Red Cabbage, Black Garlic and Duck Fat Potatoes.
Rack of Boar
Bourbon and Ginger Bread Pudding with Praline Ice Cream & Bourbon Anglaise topped the evening and was served with “Pere Jacques” brewed with loads of malt and Belgian yeast…..a wonderfully fruity, malty ale with complex flavors standing shoulder to shoulder with the Belgian Dubbles. We’ll drink to that!
The Chef, The Scene, The Music, The Beer, The Food:
