Bacon and beer. The two go together like peanut butter and jelly, and the Bacon and Beer brewers dinner proved just that. On Nov. 7, EatBoston and Denver Off The Wagon hosted the third-annual dinner at The Lobby in downtown Denver, where about 100 guests enjoyed bacon-inspired dishes from five local restaurants.
Each food item throughout the five-course meal was paired perfectly with a beer from a local brewery, and it was evident that a lot of time and consideration was put into the pairing portion of the dinner. Aside from the delicious food and beer, the setting in the restaurant was perfect for a Saturday night out.
Like other events similar to the Bacon and Beer dinner, communal tables were set up around The Lobby and guests were instructed to pick a seat at tables with people they may not have known. This setup encourages you to talk to people you may not know, and see others opinions on the food and drinks that are placed in front of you.
The first course finally came to the tables after guests were welcomed with Great Divide’s Fresh Hop Pale Ale. The first course was a purple potato causa, which was served cold so it felt more like a salad. It was paired with Post Brewing Company’s Townie Ale, and the two felt like they were made to be consumed together.
The next course was a ham salad “sandwich,” which felt nothing like a sandwich. The beer paired with the “sandwich” had to be one of the bests from the night—Jean-Claud Van Blond from Wit’s End Brewing Company. It was sweet and light, which was the same for the ham salad.
The next course, and a guest favorite was a crispy razor clam “chowder,” which was prepared by chef’s from Second Home Kitchen + Bar. Strangely enough, pork belly bacon bits went perfectly with the fried clams, along with the potatoes in the chowder. The pairing surprisingly went well together. The beer was Colorado Wild Sage by Crooked Stave Artisan Beer Project, and the bitterness of the beer went perfectly with the chowder.
The next course included confit pork belly over mashed potatoes, topped with kale and brussels sprouts. Everything paired perfectly together into one delicious entree and it was made by chefs at The Lobby itself. The beer was a bit heavy for the already filling plate—it was a barley wine style ale that was very malty, called Ms. Behavin by Spangalang Brewery.
Finally desert came around, and it was tough to eat after eating four courses of very filling food. But, once it was in front of your face, it was impossible not to clear your plate. MAX’s Wine Dive created a vanilla porter pound cake. It included banana and peanut butter gelato and was topped with candied bacon. The beer it was served with was Oats and Hose, by Call To Arms Brewing company, and it was an oatmeal porter, which went perfectly with the sweet treat in front of our faces.
What made the event even better, was the proceeds were going to charity. In the past three years, the event has raised more than $57,000 for Project Angel Heart and Metro Caring. It’s exciting to see what next year will bring, because this dinner will be hard to top.