Bon Appétit Has Cure for What “Ales”You
- by Guest
Submitted by Cara Brechler, Marketing Manager
Chefs and diners around the country have gone crazy for beer and food pairings. No longer a pedestrian beverage, today’s well-made microbrews can be light enough to pair with dessert, or robust and bitter, standing up to the boldest of foods.
As part of a benefit for Second Harvest Food Bank in San Jose, CA, Bon Appétit and a local client partnered with Davis, CA, microbrewer Sudwerk Brewery to showcase the gamut of possible beer-food pairings. Proceeds from the $50 admission were donated to Second Harvest — and generously matched by the account. Guests were treated to six different beer-food pairings created by Bon Appétit chefs. Chef de Cuisine John Koyanagi’s sashimi shooters with Hefeweizen hit the bullseye.
Chef de Cuisine Kevin Mean’s spicy crab cakes with Märzen rocked the house, and Chef de Cuisine Richard Ramos’s house-made spaetzle with GIPA Lager illustrated how well beer can pair with wintry comfort foods. “I really enjoyed talking with the chefs about their creations, and why they paired with that particular beer,” wrote employee Thad Newton.“My wife and I love events like this, and it was very well done. We’ll definitely attend another one. Please do a holiday wine pairing!”
With many other positive comments like that one from attendees, the client has already requested a Champagne pairing event. Many diners would love to know what bubbly can buddy up with!