Beer Dinner at Tampa Bay Brewing Company

As you may recall, one of my favorite events from last year’s Tampa Bay Beer Week was the beer pairing dinner at Tampa Bay Brewing Company with beers form TBBC and Cigar City Brewing matched up with each course. It was amazing. So when I was invited to come again this year, I could not pass it up. This year the beers were from TBBC and Southern Brewing & Winemaking.

When we walked in we were treated to the flagship TBBC brew, Old Elephant Foot IPA, and a delicious Cherry Cyser from Southern.  The appetizers were amazing: smoked salmon with English cucumbers, tuna tartar with Belgium endive chips, and some incredible sweet-sesame short ribs.

Sweet Sesame Short Ribs

Sweet Sesame Short Ribs

Smoked Salmon with English Cucumbers

Smoked Salmon with English Cucumbers

Tuna Tartar with Belgian Endive Chips

Tuna Tartar with Belgian Endive Chips

We sat down to our tables, and I was seated with three great couples whom I had never met, which was fun! We had a great time talking and swapping stories.

My tablemates

My tablemates

The second course was introduced to us by owner John Doble, who welcomed us and talked for a few minutes about the history of TBBC. Then the course came out: baby field greens, blood oranges, golden raisins, pan-seared Muscovy duck breast with One Night Stand truffle vinaigrette. It was paired with TBBC’s One Night Stand Pale Ale.

Baby Field Greens, Blood Oranges, Golden Raisins, Pan-Seared Muscovy Duck Breast with One Night Stand Truffle Vinaigrette.

Baby Field Greens, Blood Oranges, Golden Raisins, Pan-Seared Muscovy Duck Breast with One Night Stand Truffle Vinaigrette.

The third course was introduced by YBBC brewer Brian Wing. A grilled Hawaiian kajiki (blue marlin) served with Peruvian potato, jicama slaw, and Winger mango vinaigrette. This was paired with TBBC’s Winger’s Orange Peel Pale Ale.

Grilled Hawaiian Kajiki (Blue Marlin) served with Peruvian Potato, Jicama Slaw, and Winger Mango Vinaigrette

Grilled Hawaiian Kajiki (Blue Marlin) served with Peruvian Potato, Jicama Slaw, and Winger Mango Vinaigrette

As a palate cleanser, we were then served the Wild Warthog Weizen Citrus Sorbet, which is made with the TBBC beer of the same name. It is not just a great palate cleanser, but a delicious item in and of itself. So crisp and clean and refreshing, I would buy this by the pint for summer days! While we enjoyed the sorbet, fellow beer writer Gerard Walen (of Beer In Florida and Road Trips For Beer) gave a toast to the craft brewers and the community.

Gerard Walen leads us in a toast

Gerard Walen leads us in a toast

Then it was time for the fourth course: seared fois gras Napoleon with duck confit, caramelized apples and Red Eye demiglaze. It was served with TBBC’s Two Red Eyes Double Amber Ale. It was outstanding.

Seared Fois Gras Napoleon with Duck Confit, Carmalized Apples and Red Eye Demi Glaze

Seared Fois Gras Napoleon with Duck Confit, Caramelized Apples and Red Eye Demi Glaze

The main course was superb. Mixed grill with wild boar sausage, buffalo filet, and Hawaiian blue prawn served with pumpkin puree and a rich stout reduction. It was paired up with The Heights Brown Ale (a.k.a. Browncoat Ale) from Southern Brewing and Winemaking. Brewer Khris Johnson gave us a description of the beer and how it paired with the food. The buffalo was especially delicious, particularly with the stout reduction.

Southern brewer Khris Johnson describing The Heights Brown Ale.

Southern brewer Khris Johnson describing The Heights Brown Ale.

Mixed Grill with Wild Boar Sausage, Buffalo Filet, and Hawaiian Blue Prawn served with Pumpkin Puree and a Rich Stout Reduction

Mixed Grill with Wild Boar Sausage, Buffalo Filet, and Hawaiian Blue Prawn served with Pumpkin Puree and a Rich Stout Reduction

Finally, it was time for dessert, and our collective sweet tooth was in for a real treat. Creamy vanilla bean cheesecake served with chocolate ganache drizzle. And set perfectly with it was Southern Brewing’s MoonRaker Rum Barrel Aged Imperial Stout. A huge, but delicious beer. The rum really came through, and I love my rum… Southern Brewer Rick Etshman gave his insight on the beer and we dug in.

SBW Brewer Rick Etshman giving his insight on the dessert pairing.

SBW Brewer Rick Etshman giving his insight on the dessert pairing.

Creamy Vanilla Bean Cheesecake served with Chocolate Ganache Drizzle

Creamy Vanilla Bean Cheesecake served with Chocolate Ganache Drizzle

With stuffed bellies and high spirits, the night drew to a close. The Doble family asked me to give the closing toast for the evening, and we raised a glass of Glenfiddich 12-year single malt scotch to toast our hosts and everyone who made the event possible. It was truly an epic event, and definitely one I will want to be a part of every year. Everything was delicious, and the beers were perfectly matched with the food. You can’t ask for much better than that.

Glenfiddich 12-year Single Malt Scotch

Glenfiddich 12-year Single Malt Scotch

“The happiest people are those enjoying good food and drink…
The best people are those that provide them.”

Cheers!

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~ by Sean Nordquist on March 6, 2013.

2 Responses to “Beer Dinner at Tampa Bay Brewing Company”

  1. […] two years, guests are going to have their worlds rocked. You can check out my reviews from 2012 and 2013 if you are […]

  2. […] Previous years have included beers from other craft breweries such as Cigar City Brewing and Southern Brewing & Winemaking. This year, the partner was Thomas Creek Brewing out of South Carolina, who has done contract […]

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