Culinary Zymurgy
The Study of fermentation and its marriage with cooking
Multi-Course Beer-Paired Dinners
For three years I produced a themed dinner series, Culinary Zymurgy, at my favorite local brewery, Middleton Brewing, in San Marcos, TX. Each course was paired with one of their craft brews. Food and drink come together, transforming each other into a dynamic and harmonious sublime experience. During that time I created 25 unique menus. Here is a sample:
Italy
Pure di Cannellini de Olive – Cannellini and Olive Puree
Frico con Salsiccia e Broccoletti – Crispy Cheese Cup with Sausage and Rapini
Zuppa di Vongole – Clam Soup
Gnocchi con Salsa di Zucca – Gnocchi with Butternut Squash Sauce
Cinghiale Brasato al Barolo – Wild Boar Braised in Borolo
Olive Oil Rosemary Cake with Roasted Fig and Peach Compote Vanilla Cream
North Africa
Falafel – Chickpea Fritter stuffed with Tuna Tartare – Egypt, Libya
Loubia B’Dersa – Bean | Chickpea Chili | Cumin | Roasted Tomato – Algeria
Bastila – Spiced Pie | Cornish Game Hen | Egg | Almonds – Morocco
Kusksu B’Il Merguez – Lamb Sausage | Couscous | Apricots | Pine Nuts – Tunisia, Libya, Morocco
Maqrud – Fried Date Stuffed Semolina Cake – Tunisia
France
Ratatouille – Timbale of Eggplant | Zucchini | Red Pepper | Tomato
Galette Britonnes – Buckwheat Crepe | Gruyere | Ham | Fried Egg
Coquilles Saint Jacques – Scallops | Mushroom | Cream | Brandy
Cassoulet – Rabbit | Duck | Garlic Sausage | Tarbais Beans | Pork Ragu
Clafoutis – Baked Cherry Custard
Pacific Northwest
Crostini – Roasted Mushroom | Crab Salad
Mussel Chowder – Tarragon | Cream | Shallots | Tomato
Hazelnut Crusted Salmon – Fig Cherry & Spinach Salad | Mimosa Vinaigrette
Milk Braised Pork Roast – Leeks | Fennel | Garlic Polenta
Blackberry Cobbler – Meyer Lemon Scone | Vanilla Ice Cream