At the end of last month, Kyle and I attended the collaboration dinner put on between Double Mountain Brewery and Celilo Restaurant.
The beers that were selected and poured were strong, flavorful and well matched by Chef, Ben Stenn, of Celilo. Ben is committed to using as many locally sourced ingredients as possible, and he pulled together some amazing dishes using Pamono’s Branch Farm pork, house made pickles, Kiyokawa Orchard fruits. Here’s a look at our tasting, dish by dish; beer by beer…
Double Mountain’s Tahoma Kriek, made from Rainier cherries was paired perfectly with a gruyere fondue, fruit, potato chips, and housemade crostini.
The second course was “Celilo Charcuterie”. A country style paté and pork cheek terrine made with pork from Silas and Christina’s farm
, house made pickles were presented on top of a rye flour cracker. This clever twist on “pretzels and mustard” was served alongside Double Mountains Gypsy Stumper, a well balanced, slightly citrusy IPA.
The duck pastrami was delicious. It was served with a simple marinated kale salad, beet and blueberry gastrique, and spiced, toasted hazelnuts. Ben was inspired to make this simple, elegant dish by the simple, yet wonderfully flavorful Sacré Bleu. Ben was impressed that a beer as wonderfully balanced, full of variation could be made from such simple ingredients so he aimed to do the same with his pairing dish.
The Wagyu brisket was served atop a blue cheese spaetzle with grilled endive and a glaze made from it’s pairing beer, the Black Perlé. Black Perlé is a dark, complex, Imperial Stout. It was a perfect match for this rich dish.
The dessert course was a series of chocolate treats accompanied by my personal favorite Double Mountain beer: Devil’s Kriek. I count the months until this beer is released. It paired perfectly with the rich, sweet chocolate which helped to highlight the tart, effervescent qualities of the Devil’s Kriek.
We went home very full and a little buzzed. It was a fabulous dinner! Cheers.