What a great way to end a weekend! Kroul Farms right outside of Mount Vernon hosted a wonderful dinner featuring chefs Benjamin Smart of Big Grove and Sepher Sadrzadeh of Pullman Bar and Diner. One word can sum up the evening: AMAZING! I couldn’t have been more impressed with the food and service and also the setting of this terrific meal.
Special thanks to the Kroul family being gracious enough to host the event and the time and work put in the by the chefs, Cory Kent and staff. If you’ve never attended a Beer Dinner make sure you put it on the top of your list. Worth every damn penny plus more! Eagerly anticipating the next time these culinary geniuses can come together and put on another masterpiece. Onto the meal!
*1st course: Marinated and Charred Local Vegetables – with this dish I wasn’t sure when I read anchovy but I’ve learned to not let that word frighten you off as that wonderful little dish adds some amazing salty/briney flavor. The sauce and the added “everything bagel” rye salt was amazing with the perfectly good vegetables. Roasted beets, potatoes, and peppers and the sweetness from the honey paired perfectly with the Big Grove West Main Wheat!
*2nd course: Potato and Onion Confit Galette – what is a galette? I didn’t know what is was either. Just think of a savory pie stuffed with Milton white cheddar, sliced potato and topped with a carrot romesco. Add a side salad with sherry vinaigrette and paired with a Big Grove Arms Race Pale Ale, this was a dish I would keep on eating if they would have kept putting it in front of me. Delicious!
*3rd course: Roasted Squash with Lamb Merguez sausage – lamb from Pavelka Point and made in house by Chef Benjamin Smart served in a roasted squash. The pickled flavor from the kale and the spice of the sausage was rounded out perfectly by a housemade persian cheese, which is a yogurt textured feta. Paired with a white wine, which I’m not going to pretend I know anything about wine, the spice of the sausage with the mix of the sweet acorn squash was delicious.
*4th course: Grilled Local Mushrooms – gnocchi, mushrooms, and brussel sprouts? YES PLEASE! Add some brown butter crumbles to go with the pillowy, amazingly delicious, gnocchi and the nuttiness of the mushrooms paired with a white wine. My first chicken of the woods mushroom experience, and I’ll be clamoring for more!
*5th course: Kroul Farms Beef – being able to eat beef that had been raised 100 yards from your table was a great experience and defines “farm to table” dining. The beef was perfectly cook and the salty beef ju paired perfectly with the red wine that was served.
*6th course: Apple Strudel – Wilson’s Orchard Apples are showcased in this strudel that is glazed with a Cedar Ridge whiskey caramel sauce and smoked cinnamon ice cream. Dessert isn’t usually my favorite course but this was absolutely amazing. This dessert is what you think of when you think Fall.
**An amazing night that I hope can be re-created sooner rather than later. I implore you to get a ticket the next time there is an opportunity to attend a beer dinner. Kudos to Chef Smart and Chef Sadrzadeh for creating this amazing meal. Easy for me to say but, LET’S DO IT AGAIN!