Remember how Danielle is always in-the-know for cool things to see and do around Seattle? Well lucky you, she is sharing one of her favorites with you today! Enjoy! XO – Olivia
Photo courtesy of http://www.stephenklise.com
Last month, I attended a Brewer’s Night event at The Masonry, one of my favorite Seattle restaurants located in Lower Queen Anne. While it is THE spot to get some of the best Neapolitan-style pizza in the city and sample an always impressive tap and bottle list, today we are highlighting The Masonry’s highly anticipated Brewer’s Nights.
Photo courtesy of http://www.stephenklise.com
What does a Brewer’s Night at the Masonry entail, exactly? Well, the restaurant hosts a brewery or distributor who provides five to seven different types of beers to be served as part of a fixed menu, along with dishes created and thoughtfully paired with each beer by Executive Chef Lucas Neve. Lucas and a representative from the brewery or distributor introduce what is being served as each course is delivered and each beer is poured. They explain why the dish is paired with each beer, a little background on the recipe, how the beer is made, and why it’s special.
The night’s menu.
The January Brewer’s Night I attended featured five beers courtesy of B-United Imports, with five perfectly paired dishes for each beer. While all of the dishes were superb (I’ve never had anything bad come out of that kitchen), the Roasted Radishes were the surprise of the night. The sharp and bitter flavor you get from a raw radish was considerably mellowed, with the texture similar to a cooked potato. The flavor of the crema that was served with it added the perfect amount of zing.
Lucas has generously shared his recipe, and offered some beer pairing tips for us amateur beer and food lovers (or for those outside of Seattle who don’t have Lucas to do the pairing for them!). Ladies and Gentlemen, I’m excited to present your new favorite way to eat your radishes!
Roasted Radishes with Avocado & Radish-Top Crema
Photo courtesy of http://www.stephenklise.com
You will need 8-10 radishes per person, with good tops. Remove tops and save. Toss radishes in olive oil and kosher salt, and spread out on a baking sheet. Roast at 425 degrees for 45-60 minutes, or until fork-tender.
For the crema you will need:
- 1 Avocado
- 1 C Sour Cream
- 1 tsp Salt
- 1/2 Lime, juiced
- 2 Tbsp Olive Oil
- 1/2 C Radish Tops, cleaned and finely chopped
Combine all ingredients in a food processor and puree until smooth.
Spoon about 1 Tbsp of crema on a small plate and smear across. Scatter radishes over the top of the crema, and finish with additional pinch of salt and twist of fresh ground black pepper.
Photo courtesy of http://www.stephenklise.com
HSC: Why did you choose to pair this dish with the Reissdorf Kölsch?
LN: A Kölsch is essentially a lager recipe fermented as an ale, which gives it a very distinctive flavor profile. It has the very bright, clean notes characteristic of a lager but the ale yeast allows the biscuity malts and floral and citrusy hop notes to come through a bit more clearly.
The roasted radishes come off as a much more starchy vegetable than the raw form, which works nicely with the malt profile. The avocado and radish tops in the crema pair nicely with the earthy notes in the beer, and the tang from the lime and sour cream match the hop character.
HSC: Sounds legit. Any other food and beer pairing advice for us?
Photo courtesy of http://www.stephenklise.com
LN: There are a few different ways to approach pairing food with beer. The pairing of radishes with Kölsch could be called a “like-with-like” pairing, matching flavors in the glass with flavors on the plate. Sometimes we pair by contrast, matching sour beers with dark chocolate or big roasty stouts with a mold-ripened cheese like Camembert. You can also leave a gap in the flavor profile of the food and use the beer to fill it. We did a deconstructed Philly Cheese Steak, with New York strip, roasted red pepper purée and soubise, and paired it with the Almanac Sourdough Ale to fill the role of the bread. Ultimately, if it tastes good that’s all that matters. If a beer makes you think of a certain food, cook that to go with it.
Thanks, Lucas!
For information on upcoming Brewer’s Nights at The Masonry, visit their facebook page: https://www.facebook.com/TheMasonryPizza
Nom nom nom ::burp:: -Danielle
Hammer Sparkle Chalk 