2008 Menu and Beer Pairings


MARK KIFFIN, The Compound (Santa Fe, NM)

Seared diver sea scallop, cast-iron roasted corn pudding, crispy pancetta, tomato and Honshimeji

Paired with Twilight Ale a lighter, but full-flavored ale with a balanced malt profile and a harmonious blend of four hops, including a final dry hopping of bold Amarillos for the distinctive finishing touch.

 

JENNIFER JASINSKI, Rioja (Denver, CO)

5-spiced duck confit in crispy fuillette ring with Asian vegetable slaw & Szechuan peppercorn oil

Paired with Inversion IPA, a phenomenal Northwest-style IPA made with a trio of American hops delivers an over-the-top nose with hints of orange and grapefruit.

ROBERTO DONNA, Galileo (Washington, DC)

Potato dumpling in a creamy lobster, porcini mushroom sauce

Paired with The Abyss, an exceptionally popular imperial stout, aged in French oak and bourbon barrels with subtle notes of coffee, chocolate, molasses and licorice from Deschutes Brewery's Reserve Series.

MICHAEL SMITH, Extra Virgin (Kansas City, MO)

Braised lamb with summer tomatoes & chick peas

Paired with Bachelor ESB, an authentic English-style extra special bitter with a full malt flavor, balanced hop profile and a peppery finish.

TOM FLEMING, Preferred Restaurant Services (Dallas, TX)

Beer-braised Kobe short ribs and pan seared diver scallops with micro greens salad

Paired with Bachelor ESB.

KEN FRANK, La Toque (Rutherford, CA)

Steak with stout cracked black pepper sauce

Paired with Inversion IPA.

JACKIE LAU, Roy’s Restaurants (Honolulu, HI)

Mochi crisped Hawaiian moi, sea asparagus, hearts of palm salad, island vanilla bean vinaigrette

Paired with Green Lakes Organic Ale, a 100% organic brew with a mellow malt profile intertwined with subtly surprising hop flavors.

GREG & MARY SONNIER, Gabrielle (New Orleans, LA)

Duck and Andouille sausage gumbo

Paired with Black Butte Porter, a rich and distinctive porter crafted from chocolate and crystal malts.

MATT NELTNER, Deschutes Brewery (Bend, OR)

Chocolate porter cheesecake lollipop

Paired with The Abyss.

MIKE MACKIE, Broken Top Club (Bend, OR)

Coconut custard with mango sauce and spiced rum wafer

Paired with Black Butte XX, made by enhancing the Black Butte Porter recipe with Theo’s Chocolate cocoa nibs from Seattle, dry-hopping it with 100 pounds of Bellatazza’s locally roasted coffee, and then aging a portion of it in Stranahan’s Colorado whiskey barrels.

SCOTT NEUMAN, ¡OBA! Restaurante (Portland, OR)

Ceviche Bar – Selection of 8 ceviches including shrimp with coconut milk & habanero, scallops with mango & pineapple, Chile-spiced rare beef tenderloin with roasted tomato-orange vinaigrette, Corvina with tomato & avocado

Paired with Mirror Pond Pale Ale, the quintessential American pale ale that elegently blends the sweetness of malted barley with the bite of hops

JOHN FINGER & TERRY SAWYER, Hog Island Oysters (San Francisco, CA)

Fresh oyster bar

Paired with Obsidian Stout, with a deep, black chocolate aroma and a roasted finish; Sagebrush Classic Pilsner, made with 100% German pils malt, a blend of German and Czech hops.

Click here to see more food and beer pairings from last year's Sagebrush Classic.