Beer & Food pairing: What would you pick

Another “Caps, Corks & Forks” dinner is in the offing. For new readers, this is a six-course gourmet dinner prepared by culinary arts students at Niagara College. Teams of Wine and Brewmaster students then pair an Ontario wine or beer with each course. On the night of the dinner, 80 diners vote on which one pairs best with the dish. The team that wins the most courses is crowned champion.

So, it’s time once again to play “Match the Beer to the Food”. The only rule is that it has to be a beer made in Ontario that is currently available. Ready? Here we go!

  • pheasant

    Pheasant pot pie and fire roasted vegetables

    Oysters on sea salt accompanied by three sauces: mignonette, raifort Chantilly, Abbigail’s Trinidad hot sauce

  • Fricassée of veal sweetbreads with black truffle in vol au vent
  • Gravlax with spent grain crisps, apple fennel slaw and lemon peppercorn mascarpone ice.
  • Roasted beet risotto with wilted arugula and creamy feta
  • Pheasant pot pie and aiguillettes of pheasant with blueberry reduction, soft polenta, fire roasted vegetables.
  • Dessert trio: Cinnamon heart crème brûlée, chocolate ganache cake, spiced caramels

So what would you pair with each course?

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