Hop Talk

Test Kitchen Dinner

Chris and his wife recently attended The Test Kitchen dinner, featuring beer pairings with every course.

My wife summed it up best when she exclaimed that the food and beer event we recently attended was one of the best food experiences of her life. I had to agree with her. The two of us were lucky enough to attend a Test Kitchen event. For those not familiar with The Test Kitchen, it is an underground supper club hosted about once a month that features a menu created and produced by at least one local chef. The theme of this dinner was “Brewhouse” and each of the seven courses was accompanied by a beer homebrewed by local, award-winning homebrewer Jeff Conrick. The menu was designed by Josh Eans, executive chef and owner of Blanc Burgers + Bottles, a local establishment that I raved about in a prior column. The event was held at an expansive private residence overlooking a beautiful golf course.

The cocktail hour preceding the meal featured four beer-based cocktails. I was a little apprehensive at the thought of a beer cocktail,but when the bartender explained them I was intrigued. The cocktails combined the various beers with complementary liquors and fresh ingredients. I would do a disservice to the creator of these drinks by trying to list the ingredients, but all were very good. Ask the bartender of the Westport Blanc Burgers + Bottles to give you the list and have him create one just for you.

After the cocktail hour, which also included some fun appetizers and lots of conversation, it was time to move outside to the dinner table where I would spend the next three-plus hours. Before each course, the chef and brewer came out of the kitchen and talked about the course we were being served and the accompanying beer. It was both informative and interesting. We were told about the special ingredients or the special processes for creating the dish or beer and some of the thought that went into the pairings. Since the beers were created for this dinner, many included ingredients that mirrored an ingredient in the dish. For instance, the American wheat beer that was flavored with orange, coriander and cilantro was paired with tartare of wild Alaskan salmon with pink pepper, orange oil and cilantro. The wheat beer was light enough to let the food shine, but provided wonderful, complementary flavors. I have included the entire menu for you, not only to show how wonderfully creative the chef and brewer were, but to give you ideas for your own food and beer pairings.

For more information on The Test Kitchen, go to www.testkitchenkc.com.

Test Kitchen Menu

one:
tartare of wild alaskan salmon / pink pepper, orange oil, cilantro
beer: american wheat with orange, coriander + cilantro

two:
prince edward island mussels / steamed in pale ale with chorizo, saffron, herbs, grilled bread
beer: dry-hopped american pale ale

three:
veal sweetbreads / beau solais farms oyster mushrooms, truffle sauce
beer: biere de garde

four:
berkshire pork schnitzel / whole grain mustard spaetzle, bacon
beer: traditional english esb

five:
akaushi (kobe) short ribs / braised + seared, with black barley risotto, garnish
beer: brown ale aged on charred oak + vanilla bean

six:
fromage d'affinois / caramelized peach, rosemary honey, marcona almonds, crostini
beer: double IPA with rosemary + wildflower honey

seven:
malted flourless chocolate cake / espresso ganache, cocoa nib tuile, caramel
beer: "cafe au lait" milk stout

Chris Stenger

Chris Stenger is an avid homebrewer and a member of both the Kansas City Bier Meisters and The Lawrence Brewers Guild. In addition to craft beer, Chris loves to cook, travel, and hang out with his wife and two dogs. Contact Chris at hoptalk@gmail.com.