Food and Beer Pairing

When I think of Middleton’s Brewing Company, I think of Saturday afternoons, golden colored Belgian Blonde beer, Slingin’ Sliders with their twirly fries and tasty sandwiches, jam sessions on Friday nights, and friends having fun.

Tonight, I’m thinking something entirely different. Friends are still a big part—we are still having fun—there are five of us seated in a long row at the horseshoe-shaped bar, sipping and chatting.  We wait patiently for the feast to begin, the ultimate food and beer pairing.

For the moment Chef John Sanderson, a graduate of the famous Culinary Institute of America, aka CIA, in the Hudson River Valley, relaxes and chats. He relates the fact that he has also worked with Chef Robert Del Grande at Café Annie in Houston and owned his own catering business.

In the middle of a career change, going from chef-caterer to the nursing profession, I ask him what the motivation is for undertaking the labor-intensive task of prepping, cooking, hauling and plating a five-course meal for almost thirty individuals—by himself—when his days are already packed full to the brim.

“I still love to cook.”

If you love to cook—you love to cook. It can’t be helped. It’s a curse.

And Chef John’s food is indicative of the fact that he does love to cook—it is more than evident as we dig into our first course of Tequila-Lime Broiled Shrimp with Chorizo Grits. It is a savory explosion in your mouth. We taste our way through three more protein courses that range from a Green Chile Pork Posole swimming in a light and delicate broth, to a moist and perfectly cooked Honey Chipotle Glazed Chicken Breast Stuffed with Bacon, Monterrey Jack and Cilantro, to an outstanding Grilled Skirt Steak with Smokey Chimichurri complimented perfectly with a Roasted Jicama Slaw, to the decadent grand finale of Spiced Bread Pudding with Bourbon Butter.

 

 

 

 

Today Belgian Blonde is not on the menu but brews with much more interesting monikers: Mica Saison, Garnet Belgian Amber, Galena Belgian Dubbel, Bourbon Barrel-Aged ESB, and one whose name I particularly love—Chunky Pug Oatmeal Milk Stout.

With each course served there comes an explanation from the chef as to the origins of the dish and from Middleton’s Brewer, Calvin Kouba, the reasons why the beer he paired with each dish works.  I am out of my league as he talks of peppery phenols and fruity esters, spicy clove aroma, bold sweet malt character, and carbonation cutting through savory bacon and fatty cheese. Well, I may understand the last statement.

I discover that I can walk beyond the pale gold blonde beers and be quite happy. As a matter of fact, I think I’m switching to amber—maybe dark—maybe stout. I’ve had my taste buds awakened and enlivened.

And I’m full—I’m glad John Sanderson loves to cook.

This is the second food and beer pairing that Chef John and Middleton’s have collaborated on, and they plan on more—one every other month. So, if you are interested in food and beer and an unusual fun-filled evening where your taste buds will come alive, follow them on Facebook or Instagram @middletonbrewing or on Twitter @middletonbrew to find out when, and then don’t delay in registering—space is very limited.

So why am I telling you this? There might not be room for me next time. Shhhhh.