If you’re a lover of food and a good brew, and you haven’t been to one of the many collaborative beer dinners in Rock City, you’re doing yourself a disservice.
Last night South on Main and Lost Forty Brewing collaborated on their third annual Winter Beer Dinner. Think excellent food, delectable brews, and a cozy space to meet new people over an elaborate, expertly-prepared meal.
Executive Chef Matt Bell created a special menu to pair with a few highlighted Lost Forty beers, and had fun doing so, as he said to the room, “This was a complete blast to come up with.”
Courses included Chargrilled and Raw Oysters paired with both the Snake Party and Rock Candy (as Bell said, “Why choose only one?”), Alligator Meat Pies paired with the South On Main Wild Blend, and Rueben Spiced Rabbit paired with the Forest Queen.
Dessert was created by Lost Forty’s Cash Ashley – a Sour Cherry Hand Pie with Fresh Spun Cream Fraiche Ice Cream – alongside the Baltic Porter.
While everything was amazing, the main course and dessert truly stood out. Bell said of this dish, “It’s probably my favorite dish of the night. We were joking about serving rabbit, because of the label of the Forest Queen, but it actually makes sense. The rabbit has the right kind of gaminess, it’s not funky or off-putting, but it works well.” Essentially a deconstructed rabbit rueben, you add the Forest Queen to the mix and you’ve reached five stars.
Ashely had this to add: “I just wanted to have fun making a dessert, and everyone loves a good hand pie.” He’s right – because it was magical alongside the porter.
If your mouth is watering now – and how could it not be – be sure to mark your calendar for the next beer dinner. Events like this open up a creative space for chefs and brewers a like in an intimate setting.
Plus, you get a chance to meet the people that might sometimes be behind the scenes like Lost Forty’s head brewer – Omar Castrellana – creator of the Love Honey Bock.
Lost Forty’s John Beachboard said it best – “Thanks to Matt Bell, and thanks to all of you for coming out. We’ve been doing this event for three years and while it’s different every time, it just gets better and better.”