Very rarely do events like this come to such a happy confluence. I really like Stone Brewery. I love Greenbrier Farms and I love American Grocery. When I was invited to the Farm to Table Dinner that featured all three I was ecstatic. One of my favorite Chefs preparing food from my favorite farm, pared with beer from one of my favorite breweries. Awesome…and it was.
Five courses of exquisite, is how I would define this meal. I have to say that it was A LOT of food and A LOT of heavy food but WOW. My favorite course was the fourth (image above). Basically it was pulled pork, but made into “paddy” then seared so it had a nice crust. The mustard was house made and brilliant. Collard greens and grits are about as southern as you can get and went perfectly with the pork. YUM!
I also I loved the charcuterie and the salad course as well. Actually the whole meal was brilliant and the beers were delicious and bountiful. Below I tried to remember all the courses and beer parings. I might have forgotten something, but that should be pretty close.
- Charcuterie with grilled bread. Like pate (terrine or head cheese) with all kinds of goodies (lamb and pork head).
- Salad with greens, pickled green tomatoes, roasted red and white beets, turnips vinaigrette.
- Cassoulet deconstructed. White and red bean, kale, chicken confit, pork belly, aioli, green tomato chow chow.
- Pork roulette (pulled pork, crispy sear), housemade mustard seed mustard, collards, Anson Mills grit cake, pork and lamb demiglaze.
- Ginger and molasses cake, butterscotch Chantilly, whipped cream quenelle.
- Stone IPA
- Stone Pale Ale
- Stone Levitation Ale
- Stone Smoked Porter
- Stone Imperial Russian Stout