CheekyChicago

As part of a monthly dinner series aimed at showcasing local Midwest flavors and ingredients, C-House Executive Chef Nicole Pederson recently paired micro-brews from Founders Brewery  (Grand Rapids, MI) with a tightly edited, three-course menu.

Below, Rachel – the consummate foodie aka the Glutton – shares her thoughts as they relate to Pederson’s food while Stephanie – the wine and spirits guru aka the Lush – expands on the nuances of the Founders selections and argues that micro-brews are the new cult Cabs.

Glutton says…

C-House might be known for state of the art seafood (and deservedly so), but their new three-course, pre-fixe is almost fish-free and still fantastic. The appetizer and entrée courses offer two options, so it’s best to dine a deux with someone willing to order the exact opposite of you…all the better to sample more of the menu. Technically, there’s only one choice for dessert, but it’s worth bargaining with your waiter to try the decadent chocolate banana bread pudding filled with macadamia nuts and dried cranberries. Yes – it’s that good.

After a bite-sized starter of raw fish (in a tasty nod to their signature specialty), the two appetizer selections are Serrano ham and white bean crostini, or fried rock shrimp and pickled ramps. I had my reservations about the latter, but anyone expecting greasy battered shrimp will be happily mistaken. Served with spicy aioli, frisee, and radicchio, this is a culinary twist on a bar & grill staple.

The entrees are equally impressive – heavy on flavor and extremely filling. The richness of the sweet and sour pork belly is offset by a lighter serving of pickled rhubarb, kale, and farro. If you opt for the Slagel farm chicken cannelloni, prepare for a side of nostalgia. It’s just like grandma used to make…if she happened to be a professionally trained chef with access to foie gras pate (slathered on sourdough toast). Comfort food has rarely tasted better, especially when paired with a pint of Red’s Rye PA.

Cheddar Apple Pie

The featured dessert – cheddar apple pie – is a creative experiment that somewhat succeeds. Who doesn’t love doughy warm pretzels? Or cinnamon spiced apples? Even melted cheddar cheese? Unfortunately, the whole isn’t greater than the sum of its disparate parts. I’ll take cheese and pretzels or apples and cheese, but together the dessert becomes a muddled mix of competing flavors and textures. On the other hand, the bread pudding is a prime example of ingredient harmony, a blissful blend of nuts, fruit, and chocolate that’s worth negotiating a dessert trade.

Bread Pudding

Lush says….

Now more than ever, small breweries are getting the attention they deserve. They’re popping up around town (Revolution, Half Acre, Metropolitan – just to name the big three) and if the Chicago Craft Brew Fest is any indication, it’s clear that hop-obsessed brew masters and their entourage are all looking for the next big thing: a game-changing brew .

It’s fitting that Chef Pederson opted to pair her three-course menu with Michigan favorite, Founders Brewery.  Not only did the dishes complement each other, but they took the palate on a journey of local flavors.  The first course was paired perfectly with Founder’s Dry Hopped Pale Ale.  A true testament to Cascade hops in a bottle, this medium-bodied pale ale had a distinctive floral hop aroma and refreshing citrus flavor.

To cut through the richness of the main course, the Red’s Rye Pale Ale was a charming companion, especially for the pork belly.  Red’s Rye has serious hop bitterness (thanks to the Amarillo dry-hop) and a welcoming, above-average 6.6% alcohol percentage.

The Founders Porter is a lover not a fighter. The brew is a dark and flavorful addition to dessert. With a silky black texture and a creamy tan head, it’s a lovely closing to a well-timed and expertly crafted meal.

The Founders pre-fix menu will be available for the next week at C-House, but for those that can’t pop by be sure to check in for their next pairing menu which will be announced later this month.