|Brash Brewing and Clown Shoes Brewing Beer Dinner at Juban's|
|Belle Ecorce Farms chevre tempura, banana jam, dark chocolate|
Chef Jaime started us off with an assorted charcuterie board as well as the above bad boys. Local goat cheese fried in a tempura batter with banana jam and dark chocolate, inspired by the The Bullocks Imperial India Pale Ale. With hint of banana and clove in the beer as well as rich dark fruit, the little ball on a stick paired very nicely.
|Roasted Bone Marrow: Honey bourbon brine, market pepper chow chow, crostini|
|Pork Tamale: Braised Iverstine farms pork shanks, pecan mole sauce, wrapped in fresh banana leaves|
With the Clown Shoes Chocolate Sombrero Mexican chocolate stout came Chef Hernandez's take on an authentic Mexican inspired dish. Using local pork from Iverstine Family Farms in Kentwood, Chef created a banana leaf wrapped tamale with pecan mole. The nutty and chocolate-y sauce partnered with the pork and made a dish packed with different flavors.
|Fromage et Saucisson: Sharp white cheddar and pimento mousse, rabbit boudin blanc, satsuma marmalade|
|Red Velvet Cake: Nanette Mayhall's famous cake, cream cheese icing, toasted pecans|