What I like about the stout idea is the roastiness, which would hopefully give a bit of coffee to it, and that makes you think 'apple pie and coffee' which is a fun combo. Perhaps a coffee stout instead...
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That was an excellent call on the jambalaya paired with East India IPA. It sounds delicious.
Not sure about the stout with desert though. It's hard to imagine the roastiness of the beer going with the sweetness of the fritters or the chocolate flavors going well with apples. I think something lighter would go better with the fritters, maybe Sarachi Ace, since you seem to be on a Brooklyn theme.
Sounds like a fun challenge phil. I think your pairings sound decent enough unless you want to go out on a limb and take some chances. However, your pairings seem like they'll work fine.
Best of luck to you!
I'm still amazed this is even possible.Which part?
Getting to design a menu for a restaurant sounded really cool and something I've never heard of. The 'pop-up brewpub' concept blew my mind.
I'm still amazed this is even possible.
Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.
So it won't be like a party then. Your friends will show up at their leisure and have dinner.
I read the recipe for the chicken. Will it be pan-fried or does the restaurant have a deep fryer?
Hell and Damnation!
Are you going to give some sort of talk/mention of the beer before each course?
I am not sure what exactly the green goop ala aunt helen is but it sounds rich.
I have both Brewmaster's Table and Randy Mosher's Tasting Beer. I like Tasting Beer more, but I use both when I do beer and food pairings.
"Stage" = "apprenticeship" or "internship"?
The fried chicken course pairing is an interesting one. How about a beer with DMS to match the creamed corn? Without knowing more Helles might be the best choice. A Saison might work too depending on the spicing in the batter. How spicy is the fried chicken and what are the dominant spices? Why limit yourself to one beer for the main course?