If you are into craft beer and creative local eats (as it seems everyone is these days) then the beer dinners hosted by Red Rabbit would be right up your alley! These nights showcase a different local brewery each time; pairing four of their beers with four specifically prepared courses to match. I will be the first to say that I would’ve never guessed that I’d enjoy these evenings as much as I do. I am not all that adventurous when it comes to food or drink, but I am truly trying to push my limits. These days I’ve been doing an impressive job at it, if I do say so myself! The meal I am about to show you is a perfect example of something I never would have gone anywhere near even two years ago, but I ate (nearly) the entire thing – and enjoyed it too!
This blogging app keeps deleting my text and I simply don’t have the patience to keep re-writing, so my apologies for the brevity that is about to ensue:
First course: Beau’s Honeybush paired with (and you’ll have to excuse me, I missed the proper description) a salted pork salad and ham pâté type of thing with egg. That’s as technical as I’m getting with my own vocabulary! Can’t say I was a huge fan of the main texture (gelatinous meat, really?!) but the salted pork and crisp greens really helped me push through. I actually ate every last bit of it! That must say something about the flavours…!
Second course, by far my favorite: Beau’s Lugtread paired with a deep fried chicken cutlet with sticky rice, sumac slaw, and a tomkatsu style gravy. I could’ve eaten this one for days. That’s the worst part about these nights (and blogging about them) – these dishes are not found on the restaurant’s regular menu. I know, it’s barely even fair that I bother telling you about them, but they really do demonstrate the chef’s incredible talent.
Third course, not my favorite: Beau’s Strong Patrick paired with a Parisienne gnocchi with mushroom, shallots and lemon (I missed the proper description for this one too, sorry). You may already know, mushrooms are my least favorite of all the edibles I encounter on a regular basis. That cross-hatched thing on top of the gnocchi? Ya, that’s the mushroom. I tried the very corner of it, but even cutting it was making me gag. I just cannot handle the texture of fungi! The rest of this dish was, again, too mushy for me. The flavour was good, but texture is what does me in, so I didn’t make it through this one. Though it was the consensus that this, in a smaller portion, would’ve been better suited as the second course.
Fourth course, dessert: Beau’s Collabrrrewnaught (yes, that is the ‘correct’ spelling) paired with a donut on espresso chocolate pudding with ground coffee beans and dehydrated marshmallow. These beer dinner desserts seem to be consistently heavy on the rich, dark chocolate – which is not my cup of tea. They also just tend to be very rich in general and I am never able to finish them, though not for a lack of desire!
This was my second time attending a beer dinner. I’ve also thoroughly enjoyed one of their Mimosa Sunday Brunches. I imagine I will be back here again, soon enough. The food is definitely worth the drive!