Since it is nearing our wedding anniversary, I decided to prepare my wife’s favorite dish: Beef Stroganoff with a simple salad.
• • • • • • • • • •
I decided to go with a bottle of the Anchorage Brewing and Crooked Stave collaboration called Between The Staves – a wild ale aged for 11 months in Cognac barrels – that we had picked up on a trip up to Seattle last year.
Originally. this was supposed to be an excuse to grill some more Dồi Xá Chiên Tây Hồ sausage and put it in a salad using the dressing from smallwares‘ Fried Kale with Fish Sauce, Mint and Bacon dish. But I was unable to find the sausage. At the same time, I had been wanting to try Fried Pigs’ Ears again, so I just went with them instead of the sausage.
• • • • • • • • • •
As for what to drink… I went with a bottle of last year’s Special Herbs – brewed with sweet and bitter orange peels, lemongrass, Szechuan peppercorns, hyssop and aged in Gin barrels – from Upright Brewing.
After recently having similar variations on this dish at Toro Bravo and Buoy Beer Company, I decided to fix my version. The Swiss chard recipe gave me an excuse to harvest the last of what was growing from our garden.
• • • • • • • • • •
To drink, I went with a bottle Granum from Propolis Brewing.
I’ve been hankering for some more grilled octopus – especially now that I’ve got the hang of it (thanks to Newman’s Fish Company selling the pre-prepared tentacles). This time, I garnished the octopus with some fresh fennel fronds and some gochugaru. I thought the Grilled Asparagus with Parsley-Tarragon Chimichurri would be a good pairing.
• • • • • • • • • •
I went with a bottle of the Gose from pFriem Family Brewers.
Jouer avec le feu. 