|Coffee Crusted Beef Carpaccio with the St. Arnold Santo|
During American Craft Beer Week I received an invitation to attend a beer dinner at the Stadium sports bar in L'Auberge Baton Rouge. The beer dinner paired brews from the Saint Arnold Brewing Company in Houston, TX with creative cuisine from the casino's culinary team. The dinner began with the Saint Arnold Santo, a malty Black Kolsch that is quite enjoyable. The darker German style beer came paired with an appetizer of sorts: coffee crusted beef carpaccio alongside fried capers, pickled red onion, roasted beef tallow, and a beer bottle tuile. The carpaccio itself had a delicate flavor with a hint of coffee bitterness and the natural savoriness of rare beef. When all the flavors on the plate combined into one bite, this dish became magical. The beef fat livened up the lean carpaccio while the pickled reds added enough acidity to cut through the fat. The fried capers chimed in with a blast of texture and saltiness. Great dish!
|Root Beer Granita and Vanilla Hop Pickled Strawberry Pearls|
|Beer Poached Salmon|
The second course of the evening featured beer poached salmon with a plantain chip, citrus salad, and blood orange vinaigrette. This salmon once again made me really enjoy the fish in cooked form. I'll have remember to beer poach my salmon in the future! The beer served with the fish dish was Saint Arnold's Icon Series Amarillo Hefe. With some hop presence to add to the citric flavor of the beer, it partnered up with the salad very well to complete a light and refreshing course.
|Roasted Pork Poboy with a Cascadian Dark Ale|
|Dessert at L'Auberge with the Endeavor Double IPA|
My first thought when I looked at this menu item was that it is quite the risk to use a double IPA to pair with dessert and end the meal. I like risks though. And the bright floral notes and bitterness in an IPA can certainly work with dessert. To match the more assertive flavors of the Saint Arnold Endeavor, the chefs served Endeavor poached citrus peaches, vanilla bean candied orange swirled gelato, and orange essence sponge cake. The fruity citrus flavors complimented the DIPA and the dish played on my palate with the different textures.
Keep an eye out for more craft beer dinners at Stadium as well as rum and wine dinners at 18 Steak. L'Auberge is definitely a nice addition to the culinary scene of Baton Rouge in addition to the entertainment scene! And look for Saint Arnold Beers all around Louisiana as well. Our neighbors in Texas are brewing some great suds!