Recap: Beer and Food Pairing Seminar at Wildwood

One of my personal highlights of Portland Beer Week - the Beer and Food Pairing Seminar at Wildwood Restaurant. I am embarrassed to admit this was my first time at Wildwood, a restaurant that should be firmly cemented as the top spot in town for beer dinners. Moderated by Breakside Brewery's Ben Edmunds and conceived by Ben, myself and Wildwood chef Paul Kasten the seminar serves as both an educational seminar on how some of the finest chef's and brewers approach pairing but also as a dinner itself. 8 courses were presented by 4 brewers and 4 chefs.

Nathaniel Price (Grain and Gristle) with Alex Ganum (Upright Brewing), Paul Kasten of Wildwood with Nick Arzner (Block 15 Brewing), John Gorham the Toro Bravo, Tasty n' Sons Chef with Ben Edmunds and Aaron Barnett, chef of St. Jack with Charlie Devereux (Double Mountain Brewery.)

Menu and Participants:

Nathaniel Price (Grain & Gristle) and Alex Ganum (Upright)

early summer vegetable croquette, chevre, salsa verde

with special blend of gose and biere de garde

fennel, strawberry, sunflower seed, pepita, lime

with flora rustica

Paul Kasten (Wildwood) and Nick Arzner (Block 15)

puree of artichoke soup, chicharron, piment d'espelette

with ferme de la’ville provision

pork rillettes, crostone, pickled calabrian chile, microgreens

with ridgeback red

John Gorham (Toro Bravo) and Ben Edmunds (Breakside)

house made slim jim with 12 month manchego

with aztec ale

homeade reuben

with kellerbier

Aaron Barnett (St. Jack) and Charlie Devereux (Double Mountain)
country pork boudin with poached prune, pommes puree & caramelized onion-bacon jus

with peche mode

dessert course TBD