Wednesday April 17th, 2013
Last month, we were fortunate enough to be paired with this local brewery at the Bull City Food and Beer Experience. Local restaurants were assigned a NC brewery and were to make a dish that complimented one of their beers. Well, from what I was told, our pairing stole the show. So, of course, we’re again using the High Roller IPA that was featured at the Experience and are doing a variation on the same dish that we did then (I had to change it just a little after all).
We’re also stealing from our sister restaurant, Jujube and featuring a house-made Chorizo corndog with their Angry Angel Kolsch. Kolsch just reminds me of baseball games, so I’m always drawn to the sorts of food you might find at one. Oh, and by the way, we debuted these at a recent Jujube wine dinner to rave reviews. They’re good.
In my humble opinion, our matron of the kitchen, Nora, makes as good a tamal as you’ll find. So tender and moist. Her technique and my inclination to not leave well enough alone should make for a fun, rosemary-flecked endeavor that will showcase the herby nuance and ripeness of the Saucy Pants Saison.
From what I’ve seen, these guys like to party, so don’t bring your boss to this one. Well, unless your boss likes to party. You’ll have to be the judge of that.
Fresh mozzarella with roasted tomatoes, spring onions, and olive oil
-Blanco Diablo Wit
Rosemary-studded tamale filled with jalapeno and queso asadero
-Saucy Pants Saison
Grilled chicken, poblanos, and nopales with salsa arbol
-High Roller IPA
Chorizo “corndog” with habanero mustard and salted cabbage salad
-Angry Angel Kolsch
Braised beef cheek with pasilla negro chile, toasted almond, and raisins
-Bad Penny Brown Ale
$40 does not include tax or gratuity