Bitter Brothers Summer Family Dinner
When: Saturday July 30th, 2017
Where: Bitter Brothers Brewing Co. in Bay Park
About Summer Family Dinner
Once a quarter, Bitter Brothers Brewing Co. hosts a family dinner from inside their brewhouse in the Bay Park neighborhood of San Diego. Proceeds from these craft beer and dinner pairings are donated to charity:
Each of our quarterly family dinners benefit Feeding San Diego, our 2017 charity of choice. With the help of our guest chefs, Bitter Brothers Brewing Company aims to donate 20,000 meals to the community of San Diego.
As a bonus attendees received 50% off discount on bottles of their newly released Flesh & Blood Golden Sour, which was also served with the meal:
Family has a tendency to be both sweet and sour, and our Flesh & Blood Golden Sour is just that. She has been aged in Blaufränkisch red wine barrels, making her dignified and sultry, but beware! Her dark purple and pink-hued appearance will draw you in, but she’ll turn around and bite with her tart cherry, raspberry, and dry-sour finish.
Bitter Brothers Summer Family Dinner Recap
We don’t always have the opportunity to attend craft beer dinners, so we were really looking forward to this event. Not to skip ahead of ourselves, but this amazing evening of local craft beer and food was lights out!
This particular Bitter Brothers Family Dinner was comprised of five courses, each prepared by a guest local chef. You can learn more about each chef here.
When it comes to their pairings, Bitter Brothers’ philosophy is to allow each chef full reign. They choose which beer they would like to work with, based on how well they think it matches up to their signature dish. Instead of having everyone cook around a given special release like most beer dinners do, chefs visit the brewery to taste the beer, and pair as they see fit.
Fun Fact: 90% of the ingredients (except the duck) served at this event were sourced locally. Now onto the courses!
- Bill Warnke: Peaches and Cream Amuse-bouche
Paired With: The Prodigal Son Amarillo IPA
To start the evening, we sat down to a pour of The Prodigal Son Amarillo IPA. That was soon followed by a Peaches and Cream Amuse-bouche created by none other than Bitter Brothers owner, Bill Warnke. This was a surprise move, and we loved the crispy Prosciutto topper.
- Anthony Pascale with Saiko Sushi: Catalina Offshore Local Halibut Sashimi – Live Ogo and Dulse Seaweed • Tatsoi • Roasted Fig • Smoked Ogo • Cherry Vinaigrette Fish Chicharron
Paired With: Family Tart Berliner Weisse
This pairing had plenty of tartness to go around! The cherry vinaigrette offered up some acidity contrast to the seaweed and fish, and being able to sip on a sessionable tart peach ale really tied everything together nicely.
- Aarti Sanghavi with The Hake La Jolla: Lemon Verbena Chutney Crusted Spot Prawn – Corn Purée • Garam Masala Cornbread Croutons • Roasted Carrot • Turmeric Blistered Tomatoes
Paired With: Spring Fling Lemon Verbena Saison
This was Sara’s favorite dish of the evening, as well as overall pairing — lots of Lemon Verbena! Great flavors from the prawn, as well as the corn purée it rested on. The brightness of the Lemon Verbena stole the show on the plate, and in the glass.
- Fabrice Poigin, Private Chef: Grilled Romaine and Sweet Onion Tart – Pickled Onions • Grilled Sweet White Corn • Organic Peach Chutney • Époisses Cream
Paired With: Hazy Blue Line IPA
Époisses de Bourgogne is a French cheese, and for this dish it was melted down into a creamy texture. The smooth mouthfeel of Hazy Blue Line IPA, along with its gentle orange citrus paired wonderfully with this stinky cheese based dish.
- Alex Emery with La Valencia: Cherry Duck Birria Tostada – Tart Plums • Uni • Pickled Habanero
Paired With: Flesh & Blood Golden Ale
Mike enjoyed this course the most, but we can both agree this cherry and raspberry wine barrel aged ale was the most impressive beer of the evening. Its puckery fruit notes paired perfectly with the cherry and plums used in the food, while its acidity cut the saltiness of the tostada and mildly spiced duck perfectly.
- Kristianna Zabala with Nomad Donuts: Humboldt Fog Cheesecake – Bing Cherries • Cocoa Nib Graham • Apricot • Micro Lemon Basil
Paired With: Brotherly Love Dunkelweizen
This chef concocted a wonderful (goat cheese) cheesecake for dessert. The final course became even more decadent when served alongside a Dunkelweizen brewed with cocoa nibs, adding chocolate and banana to the palate.
We left the Bitter Brothers Family Dinner with full bellies and happy palates after all these amazing food and beer courses. We highly recommend attending one of these delectable feasts, and the next one is in October!