Friday, August 15, 2008

I Heart Pork Belly

This is an exciting time for craft beer as in recent years there has been a concerted movement to elevate beer to its proper place at the table. Beer dinners are popping up all over the Bay Area and we are starting to see more around Sacramento. I have always advocated that beer is far superior to wine when it comes to food pairings, especially for Thai, Chineese, and Mexican dishes and it seems as if at least a few people are catching the drift.

Last night Mulvaney's B&L hosted a brewers dinner featuring the beers of the Rubicon. The theme was Pork. Yum. Every course had pork in it, even dessert where in addition to the flourless chocolate cake there was chocolate covered bacon with a light pistachio crust.

My favorite beer and food pairing of the night was a preview of 2008 Rosebud, a Strong ale brewed with 12 different malts with big caramel, malty and fruity flavors. It was paired with "Jamican Bangers and Mash" which was pork sausage with jerk spices and mashed plantines. The sweetness of the beer was great to compliment the heat of the jerk spices.

Patrick Mulvaney is a fantastic chef and all the courses were meticulously prepared including stretching his own mozzarella and curing his own copa for one dish to the wonderful hand passed appetizers that included roasted figs with shaft blue cheese, house smoked salmon on a potato chip, and mini ruben sandwiches with local lamb pastrami. There was also crispy pork belly to go along with a smoked pork shoulder. Yum and yum.

Get down to Mulvaney's if you haven't been before. It is in Midtown Sacramento at 1215 19th Street. The food is fantastic, ingredients are local and house made, the ambiance is relaxing and the service is professional. What more could you ask for?

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