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Friday, November 06, 2009

Women, Beer, and Food

How many of you perked up reading the title above? Well, that's the point. There's a whole heck of a lot of great stuff going on in the world of better beer...much of it in the last couple of years has rightfully worked food into the mix. And, until the last five years or so, finding women excelling in both the business and the brewing end of the industry was fairly rare. My how times have changed. And Fork Restaurant here in Philadelphia will be hosting an event that will showcase these three wonderful creations. If you follow beverage and food (um, I'm guessing that you wouldn't be here if you didn't) you'll likely recognize the names Christina Perozzi & Hallie Beaune. And, if you know anything---anything at all, I'll tell you---about the craft brewing scene in and around Philadelphia, then you surely know the names of Sebbie Buhler, Wendy Domurat, Megan Maguire, Tracy Mulligan, Jodi Stoudt, Whitney Thompson, and Suzy Woods (alphabetical because you ain't gonna find me playing favorites around this bunch!). All of them or some combination will be descending upon Fork Restaurant on Market Street in Philly for a remarkable looking event in less than two weeks. Fifty-five dollars will get you a whole bunch of food and great looking beers to pair with. Ladies from each of the participating breweries should be there to tell stories behind the beer that you'll be enjoying. Yes, this is a promotional angle to a book release from Perozzi and Beaune called The Naked Pint: An Unadulterated Guide to Craft Beer, but guys (and ladies too), I know that you'll turn out for beer events of various flavors...this one looks like a darn good night of beer, food, and double X chromosomes that you shouldn't miss. Call Fork Restaurant at 215-625-9425 for reservations. I can't imagine this not quickly filling up. Reception::: Spicy tuna confit with capers on focaccia toasts Grilled flatbread with artichokes and saffron aioli :served with: Victory's Prima Pils & Stoudt’s American Pale Ale Chef’s selection of tapas::: Grilled house made chorizo with spicy white beans Salmon rillettes Grilled shrimp with grits and smoked tomato jam Vegetables à la grecque Marinated olives :served with: Sly Fox's Saison Vos First Course::: Seared sea scallops with coriander, caramelized brussels sprouts, meyer lemon jam :served with: Ommegang's Rare Vos Second Course::: Lightly smoked duck breast with spiced croutons, caramelized onion, bacon, parsnips :served with: Dogfish Head's Raison d’Etre Third Course::: Chocolate caramel tart with lemon-thyme chantilly cream :served with: Rogue's Chocolate Stout

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