Next Wednesday, local food meets local booze.
"It's about as Florida a beer as you can get. It definitely resonates with the Miami culture," says Brown Distributing representative John Linn.
The beer company, he says, makes tropical fruit infusions and names their beers after Florida staples -- such as Jai Alai (though that sport is nearly dead) and espresso (still going strong). "Joey Redner, the owner, is part Cuban," Linn says. "He wanted to develop a brand that really resonates with Cuban heritage."
Each item on the menu was handcrafted by Executive Chef Alex Piñero and Beverage Director Daniel Toral to match each beer pairing. Light, refreshing beers, like the Cucumber Saison, are paired with equally light fare, like crudo-style (uncooked) scallops. Likewise, bolder dishes like the chile-rubbed quail are paired with matching beers like the citrusy Tocobaga Red Ale. Dishes like the pork shank and cheese plate will be prepared to accompany other of the brews.
Read the full menu after the jump, along with Linn's description of each beer.
First course: homemade corndogs
paired with Jai Alai IPA
Description: "This is our flagship beer served with an upscale take on a corn dog. An IPA is very citrusy and floral, with a lot of hops. It's fairly malty as well."
Second course: Taylor Bay scallops
with preserved lemon, mustard oil, and cucumber
paired with Cucumber Saison
Description: "The Cucumber Saison is a new one. It's a Belgian style beer -- peppery and citrusy. It'll will go well with the bay scallops. It's a nice refreshing starter for the meal, and is pretty much exclusive to this kind of event. We're only bringing one other keg to South Florida."
Third course: chile-rubbed quail
with fava bean, mint, and horseradish
paired with Tocobaga Red Ale
Description: "This is an amber ale, with hints of citrus and caramel. It's bitter for a red ale, which translates to hops flavored. It has a dry finish, so with the white meat, it should be a nice kind of palate cleansing beer to go with that."
Fourth course: braised pork shank
with sweet-and-sour cabbage and corn bread
paired with Maduro Brown Ale
Description: "This is another flagship beer. It's a rich, deep brown ale that will stand up against the pork shank pretty nicely."
Cheese course: beer-washed cheese with guava marmalade
paired with Guava Grove Saison
Description: This is another saison. It's wine-like -- a very light, refreshing, highly carbonated, and peppery beer. That makes it effervescent and clears the palate. It's called Guava Grove because it's brewed with guavas, but it's not extremely fruity. It has a dry finish and a nice crisp taste of guava.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Dessert: homemade truffles
paired with Cubano Espresso
Description: "It's been a long time since we've been able to get that product on draft. It's a brown, oatmeal ale, but it's not as heavy as it sounds. It's light and drinkable, and has an awesome Cuban espresso flavor. They age the beer on top of Cuban espresso beans, which infuses it with a cool espresso flavor."
The opening reception, which will feature homemade corn dog hors d'oeuvres and Cigar City's notorious Jai Alai IPA, will begin at 5:30 p.m, and dinner will be served at 6 p.m. Cigar City representatives will be on hand to answer any questions. Seats cost $50, plus tax and gratuity, and you must make a reservation in advance by calling 305-424-9079 or writing to firstname.lastname@example.org.