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Superimposing Beers Onto the Menus of My Favorite Restaurants – The Dutch Edition

August 21, 2012

Dining at The Dutch was one of my favorite experiences.  From the lively crowd on a late weekday night to the delicious  food from Andrew Carmellini, you couldn’t ask for much more from a casual dinner.  So, I present to you the current seconds from The Dutch’s menu, paired with beer.

SMOKED RICOTTA RAVIOLI, TOMATO, SOFT HERBS – Emelisse Rauchbier

HERB ROASTED CHICKEN, CHANTERELLES, CHARRED LEEKS – Saison Dupont

PORK CHOP ADOBO, CHILI-CHEESE GRITS, WAX BEANS – Negra Modelo

KOREAN-STYLE HANGER STEAK, KIMCHI FRIED RICE, EGG – 21st Amendment Back in Black IPA

CHAR-GRILLED LAMB T-BONE, OLIVE MARMALADE, FAVAS – Maredsous Tripel

BLACK FETTUCCINE, OCTOPUS, ROCK SHRIMP, CALABRIAN CHILI – Franziskaner Hefe-weiss

SKATE, SWEET CORN, SUMMER SQUASH, CHIPOTLE – Brooklyn Lager

STEAMED HALIBUT, BEETS, HORSERADISH, HEIRLOOM GRAINS – Ommegang BPA

GRILLED TROUT, FRIED GREEN TOMATOES, BUTTERMILK & TARRAGON – Ommegang Rare Vos

Emelisse Rauchbier will always be one of my favorite beers and I’m curious as to how a smoked ricotta ravioli would pair with it in execution.  Think sweet flavors of the tomato with a smoked ricotta prominence followed up and complemented with the same taste in your beer.  Is it too much?   I think it would be fantastic.

The thought process was similar behind a Back in Black IPA with a Korean style hangar steak.  The roasted malts meet harmoniously with the hangar steak and the hops cleans up the spice and cleans your palate to enjoy the next bite.

And, of course, who doesn’t love the Saison with herb roasted chicken.  That is quintessentially one of the most powerful pairings there is.  Sounds almost as good as a Negra Modelo and Pork Chop Adobo, where the sweet and salty flavors will play.

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