We bought tickets to a private beer pairing dinner, hosted by Chef Kent Rathbun’s Hickory restaurant and Franconia beer.
Franconia’s owner/beer master extraordinaire, Dennis was there. Kelly had a fanboy moment.
While we waited for dinner to start, we noshed on yummy meatballs and the most amazing smoked trout crostini that I’ve ever had. I could have just eaten that for dinner. No.Lie.
Before each course, Dennis would describe the beer we were going to try and why it had been paired with that particular food item.
First course: German kielbasa sausage and Franconia IPA fondue sauce. It was served with a Franconia Amber.
We also had pretzels (the menu called them sticks, but well…these aren’t exactly sticks!) to help clean up the fondue.
Second course: Salt roasted beet salad with creamy lemon buttermilk dressing and herbed goat cheese. It was paired with a Franconia Kolsch. I loved this course. It doesn’t get much better than beets, fresh greens and goat cheese.
Third course: Hand-delivered by the pitmaster, the table enjoyed a chef’s cutting board serving of hickory-smoked spare ribs, prime brisket and BBQ chicken. It was accompanied by a Franconia Dunkel.
There was so much food that it wasn’t possible to eat it all – Kelly and I took home a large box. We love leftovers!
Oh and the sides…creamed corn adn fresh Brussels sprouts. YUM. (Maybe I have a little something for vegetables?)
The arrival of damp warm towels and fresh lemon sliced indicated we were ready to move on to our final course.
Fourth course: Although we were stuffed, we made room for roasted apple-pecan cobbler, topped with Henry’s ice cream and Booker’s Whiskey-caramel sauce. It was served with a Franconia Fallin’ Bock. So tasty. I wish I wasn’t so full.
