This morning, at the farm, Matthew and I met with the goal of constructing a vignette that would attempt to capture the essence of our Easter Sunday dinner collaboration with the crew from Veritas Tavern as an act of culinary genius… and of course, include tasting notes of the cocktail pairings, by Veritas’ mixologist Nicole Hollerman. We came to the conclusion that it would take much more time to write a story that did the experience justice as the photographs from the day could. It truly was an experience that transformed and transcended what a beer dinner is typically thought to be.
All of us at Rockmill would like to thank those who joined us as well as the staff from Veritas, especially Chef Joshua Dalton, Chef Avishar Barua & Chef Silas Caeton.
Cheers!
Shrimp ‘Cocktail’ + Horseradish + Lemon Kombucha Punch = Kombucha + Saison
Wings Two Ways + Buffalo + Bleu Cheese + Celery Super Saison Sipper = Super Saison + Fernet Branca + Orange Syrup
French Onion Soup + Garnishes Witbier
Farro + Beets + Carrots + Mushroom Saison
Hot Smoked Trout + Mustard Beurre Blanc + Brioche Bière d’Érable = Bourbon + Witbier + Maple + Orange Bitters
Scallop + Coconut + Rice + Pandanus Sassy Dubbel = OYO Whiskey + Dubbel Syrup + Lemon + Chinese Bitters
Salmon + Smoked Dill Hollandaise + Fennel Super Saison
Saison Supér
Intermission begins
Saison Mac n’ Cheese + Cauliflower Tripel Tatanka = Tripel + Zubrowka Bison Grass Vodka + Apple
Honey Baked Belly + Cracklin’ + Bacon Grits + Dubbel ‘Redeye’ Tripel
72 Hour Short Rib + Smoked Potato Puree + Marrow Demi Glace Dubbel
Intermezzo
Brewer | Matthew Barbee, Designer | Brian Kellett
Cask Aged Triple Gianduja-Stracciatela Gelato + Caramelized Milk & White Chocolate + Passionfruit + Coffee + Hazelnut Crumble Cask Aged Tripel
Cheers!
photos: Brian Kellett
Tags: Beer, beer cocktails, brian kellett, Chef Avishar Barua, Chef Joshua Dalton, collaboration, culinary, gastronomic, Matthew Barbee, Silas Caeton, veritas tavern
