Sisters of the Tap Dinner

Sisters of the Tap

During Vancouver Craft Beer Week I attended one of the best events of the festival, this one featured some of the top women in beer from around BC. These women are either the brew masters or owners of the represented breweries who were here to talk about their beer.

Chef Dale Mackay

Top Chef Canada winner Chef Dale Mackay talked about the dishes that he created especially to pair with the featured beers of the night.

Since this dinner was all about the brew, the evening began with the Saltspring Island Elderflower Golden Ale. Local artisian cheese canapés were served with the Zunga Townsite Golden Blonde Ale.

Now on to dinner and the pairings!

First Course:

Dungeness Crab filled daikon roll

Dungeness Crab filled daikon roll with Mexican spice and mango puree paired with Howe Sound 4 way Fruit Ale

Second Course:

Slow Baked BC Halibut

Slow Baked BC Halibut with English peas, pearl onions, tarragon, pea shoots and horseradish paired with Big River Vienna Lager

Third Course:

Braised Beef Shin

Braised Beef Shin with smoked tomato, pomme puree, green asparagus paired with Spinnakers Hoptoria

Fourth Course:

Black Pepper Chocolate , 55% Cocoa Nibs and Salted Caramel Chocolate

Dessert – Black Pepper Chocolate,  55% cocoa nibs and Salted Caramel Chocolate from Urge Chocolates paired with the Crannog Back Hand of God Stout.

Comments:

My favourite of the food dishes and pairings was the delicious Dungeness Crab filled daikon roll with Mexican spice and mango puree paired with Howe Sound 4 way Fruit Ale. The Slow Baked BC Halibut with English peas, pearl onions, tarragon, pea shoots and horseradish was outstanding paired with Big River Vienna Lager. To finish the meal I was blown away with Urge Chocolates selection, though the Black Pepper Chocolate was exceptionally paired with the Crannog Back Hand of God Stout.

Ensemble Tap offers Beer and Food pairing dinners monthly contact them for details at 604-566-9770 or visit them online at

http://ensembletap.com/

By: Richard Wolak