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Homefield Grill Beer Parining Dinner

amykragan | Mar 30, 201201:30 PM

Apparently, this is a monthly event (3rd Thursday of the month typically)$50 and very educational for beer fans (I know there are several on this board). Five course meal with 5 beers. The beer guru talks about each beer and then the executive chef, Scott Reed talks about the food and why they paired them together.
Went for my first time and will definitely do this again.

We were in the private room with a bathroom just for us which was a plus so you didn't miss any of the "presentation".

First Course: Caribbean ceviche with fresh mint and basil & South Austin Brewing Saison D'Austin
Ceviche had red onion, tilapia, shrimp and another fish I couldn't distinguish. The men at the table thought this was the best pairing of the night as the citrus in the beer really matched the citrus in the ceviche.

Second Course: Callaloo soup iwth potatoes, leeks, okra, carrots and shrimp & Breckenridge 471 IPA
This was a hearty portion of what the chef called "tropical gumbo". Very nice texture and creamy flavors though mine didn't have any shrimp at all..poor luck of the draw as everyone else at my table had shrimp in theirs. Spinach was used in place of the hard to get callaloo.
The ladies at the table thought this was the best pairing of the night and the IPA brought out the spice of the soup.

Third Course: Spinach salad with tomatoes, bacon and cashel blue tossed with mango vinaigrett & Sam Adams Alpine Spring.
Not too bad for a salad which often bore me. I loved the blue cheese and the mango dressing went well with the beer. I would have liked more dressing on my salad. I left most of my salad knowing there was more to come and I wasn't enthsued about spinach salad.

Fourth Course: Slow roasted jerked pork shoulder in banana leaf with carmelized star fruit over coconut pineapple rice & Alaskan Amber.
The best food of the night. Great spice and served out of the leaf so we could eat it much easier. Again, large portion and everything worked well together.

Fifth Course: coconut custard with a light rum sauce & 512 Whiskey barrel Double Pecan Porter
HUGE serving of dessert after a very filling meal. LOTS of sugar but oh so good. The beer was a new one for me and very rare. Not for a the "lite" beer drinker for sure. The whiskey flavor really dominated the beer!

I learned a lot had a great meal and will definitely go back.

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