Persian sorbet made with rosewater, rice noodles and pistachios. Quite a compelling dessert – quite tart at first with the rosewater behind and the pistachios finishing. This was a difficult pairing but I went back to the Reissdorf Kolsch – the floral fruitiness of the beer contrasts with the tartness and dances with the rose. This dinner was a treat to attend – thanks to chefs Louisa Shafia (author of Lucid Food) and Jessica Wilson (of Jimmy’s No 43), Jimmy Carbone & the staff of Jimmy’s No 43.

Beer & Food


Mahi – stuffed fish with tamarind, parsley and coriander, served with Sabzi Polow (saffron rice) and Mast-o Musir (yogurt with shallots). The fish is delicious, quite delicate in flavor, and the stuffing is tangy & nutty. The Ithaca Ground Break Saison works well – the fruitiness contrasts with the stuffing, yogurt & rice. This is a lovely dish.

Beer & Food


Ash-e Reshteh – noodle soup with beans, herbs, caramelized onion. Quite nice with the Barrier Barnacle Brown – the sweeteness of the beer marries with the caramelized onions while the dark malts emphasize the earthiness of the dish.

Beer & Food


Herb Kuku – baked eggs with herbs, walnuts and dried rose petals. This is an interesting dish – I initially didn’t know what to think but am warming up to it. It pairs nicely with the Barrier Cycle Saison.

Beer & Food


Nowruz is the Persian New Year dinner. We’re starting with Sabzi Lhordan – flatbread from Hot Kitchen Bakery served with feta, walnuts, mixed herbs & radishes. Delightful with the Reissdorf Kolsch.

Beer & Food


Chocolate stout cake w/dieu du Ciel bourbon barrel aged Peche Mortel

Heavenly – the cake is light as a cloud yet oh-so rich & chocolately, melding with the top notes of the Peche Mortel & highlighting the deep coffee bourbon in the beer. Perfect end to the meal.

Beer & Food



Corned beef & sauerkraut with dieu du ciel Equinoxe du Printemps

Salmon & parsnip w/dieu du ciel Herbe à Détourne

Mary & Cuzme: The salmon has a nice amount of parsley which works well with the spicy ness and Belgian yeastiness of the Tripel. Sweetness exists amongst it all.

Cuzme: The corned beef meatiness and sweetness is accentuated and showcased by the malty caramel like sweetness of the scotch ale. (it took a moment to reach full potential: as the beer warmed, the world turned for the better). Sweet cabbage danced while spicy grain mustard threw down the funk!

Beer & Food


Bacon cheddar beer soup w/dieu du ciel! Rigor Mortis ABT

The Rigor Mortis goes head to head with the bacon & is a sweet boozy contrast to the cheddar soup.

Beer & Food


Duck Proscuitto wrapped figs stuffed with blue cheese, speared with dates & served on sundried tomato ancho chili coulis; paired with La Trappe Quadrupel. This is one harmonious pairing – sweet, rich and boozy and set off nicely with the earthy coulis.

Smoked beet, smoked goat cheese, smoked almond, & smoked olive timbale wrapped in smoked salmon, paired with Schlenkerla Fastenbier. This is a sweet, creamy and lightly smoky bite that is light & refreshing in the mouth. The Schlenkerla is its shadow – a dark, meaty smoke that brings out the nuttiness of the almonds & the sea of the salmon.

Caribbean crab salad w/avocado, mango, roasted red-pepper sambal in a fried wonton crisp topped with micro greens, paired with Orval. Oh, sweet & lovely crab meat frolicking in a tropical wonderland. The Orval lays a funky path with each sip and leaves me wanting more.

This was a lovely pairing – kudos to chef Tommy & the Blind Tiger crew! I hope to see more of these in the future.

Beer & Food


Cheese plate: Blue Affinée, Roth Käse, Wisconsin & Toma Celena, Cooperstown Cheese, New York with the Lights Out Stout

Cuzme & Mary: the Toma Celena is dry, sharp & slightly funky & brings out the rich coffee-like roastiness of the beer while the sweet, creamy funkiness of the Blue Affinée calls to the fruity, chocolate acidity of the Lights Out.

Beer & Food