Last Thursday Mohawk House had its first ever beer dinner with Stone Brewing and the Food Shed Alliance. Thirsty beer drinkers were treated to a five course dinner paired up with some of the finest brews from Escondido. Mohawk House executive chef, Ken Salmon and Chef Kirk Avondoglio from Perona Farms over did themselves with a fantastic menu from buffalo chicken sausage skewers to a magnificent pale ale soup.
I had to kick things off with a beer before I started shooting and my number one suspect for the evening was the hyped up Enjoy By 9.21.12 IPA. Can’t Stone just make this their normal IPA? I found the pint I had didn’t leave my hand until there was only lacing left in the glass, what a damn good beer.
After I grabbed my beer I popped in the kitchen to check in with Chef Ken Salmon. They were ready and waiting to plate out the nights dishes but in the mean time they put out some amazing appetizers.
Buffalo chicken sausage skewers with micro celery.
Braised rabbit crostini with chicken liver mousse and champagne grapes.
Prosciutto wrapped figs with mascarpone balsamic drizzle.
Stone Levitation was the first beer on tap for sampling.
Our local Stone rep and beer enthusiast, Dennis Flynn was on hand to meet and great with dinner goers.
Also assisting in the kitchen this evening was Mel Condit. He told me he was there for fun but he is no stranger to the kitchen as he runs his own catering business.
First course had to be my favortite course. Sun choke pale ale cheddar soup with kale chip and hop oil paired with Stone Levitation Ale.
Fresh watercress rissoto with chicken, house smoked bacon and aged parmesan with Stone Enjoy By 9-21-12.
Everyone was enjoying their dishes, we even had a few patrons come back and personally thank the chefs for doing an outstanding job.
This dish seemed to be the crowd favorite. Lava salt ancho chili dusted pork tenderloin, sautéed tuscan kale, walnut sweet potato hash, beer battered apples with a apple jack honey glaze.
The fifth course was tri-beet salad with pistachio crusted goat cheese. bibb lettuce and sun dried bing cherry vinaigrette.
On to the last course, Pumpkin Beer infused cheese cake with pecan graham cracker crust, coffee chocolate stout whipped cream, black current and lingonberry sauce.
After dinner everyone naturally made their way back to the bar for one last hooray where Terri and Rob of Hambro were kicking out the classic rock tunes as usual. This was a very succesful dinner for Mohawk House, Food Shed Alliance as well as Stone. Everything went off without a hitch so we should be seeing some more beer dinners in the near future from Mohawk House and The Food Shed Alliance.
-Brian