Beer and Food - Gourmets back beer
Beer is "a gastronomic tool of importance", as Ewan Turney discovered at a recent gourmet evening in Poole.
Beer chef Richard Fox educated customers at the Cow in Poole, Dorset, on the finer points of beer and food at a recent gourmet evening. Richard held a demonstration for 52 customers who had paid £25 for a four-course dinner and speciality beers supplied by Interbrew. "We are not talking about a kebab and a pint of lager here," said Richard.
"Beer is a gastronomic tool of importance. We must challenge the concept that wine is the only good match for food. Any food can be matched with beer, but what it must do is one of three things - compare, contrast or cut and cleanse." The event was a success with the pub's customers. "It was a fantastic evening and I really learnt a lot," said Avril Browne, a local sales executive.
Kevin Brunt, who had invited a group of friends to the event, said: "I have done wine tastings before, but this is very different and very educational. It's definitely something I will do again and the food was up to the usual high standard of the Cow."
Dave Sax, owner of the Cow - despite his reservations over whether the concept of beer and food matching will take off - said: "It has proved to be a great marketing tool as we attracted a number of people who have not been to the Cow before. It was a success."
On the gastro beer dinner menu:
Starter - Braised pork belly with shitake mushrooms - served with Leffe Blonde Fish - Pan-fried scallops with onion soubise - served with Hoegaarden Main -Moroccan-style lamb shank - served with Leffe Brune Dessert - Glazed autumn berries with a raspberry sorbet - served with Frambozenbier
