this past weekend, about 32 of us were treated to an eight-course beer-paired culinary adventure: eating about beer 2010. More extensive descriptions of the event will be written by the makers in the near future, so for now just I’ll share a few pictures:
- homemade sopressata
sopressata, cured at home
- pickled veggies
“a selection of seasonal pickled vegetables” arranged symmetrically
- homebrews
homebrews in fancy packaging
- soba-to-be
buckwheat soba noodle making
- avacado cutting
- beer
homebrews on ice
- soba
soba going through the pasta maker
- for the fritters
topping for the sicilian chickpea fritters
- pickled veggies
pickled vegetables cut up for serving
- beer model
marzen model
- soba
soba with cale, shredded daikon and dipping broth
- empties
- ceviche
peruvian ceviche
- ratatouille
ratatoullie with cheese scraping
- pork
pork chop
- prost
prost!
- salad
adding wheatberries to the salad
- mustard
mustard, in nugget dipping containers
- nuggets
nuggets, with dipping containers, in serving boxes
- silverware
fancy napkins for the nuggets
- dessert
tapioca with a hazelnut and coffee shortbread cookie
- the eab crew
the eab crew at the end of the night
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