pFriem Family Brewers Dinner at Altabira City Tavern
Last week I attended the pFriem Family Brewers Dinner at Altabira City Tavern and I was blown away by how wonderful the experience was.
I knew that the beer would be fantastic; I have been following Josh pFriem since before he was a chapter in my second book Portland Beer Stories. I expected a good meal, however I was not prepared for how excellent the night would be.
From beginning to end, from reception to dessert, the entire evening was delightful.
The setting, the service, the food, getting to hear from both Josh pFriem and from chef de cuisine Luis Escorcia, during each of the courses, every component added another layer to savor.
Altabira is passionate about craft beer and they regularly host beer dinners like the one that I attended. I encourage you to attend one sometime soon. You will not be disappointed.
Below is a photo centric account of my evening to give you sense of that kind of night you will have when you attend an Altabira Beer Dinner.
The evening began with a glass of pFriem Wit and 3 delectable appetizers — Dungeness crab deviled eggs, Avocado toast, lime, cilantro, and Braised short rib & horseradish crostini.
I know that I have had a good meal when a few days later I am still thinking about it. I suspect that 6 months from now I will still be wanting more of these three appetizers. They were so good!
Our first course was a pFriem Pilsner paired with Diver scallop crudo with pickled sea beans, chorizo bread crumbs, and a parsley pesto.
Our second course was a pFriem Belgian Strong Blonde that was cleverly paired with a Mixed Chicories Caesar Salad, topped with Spanish anchovy. pFriem’s Belgian Strong Blonde in one of my favorite pFriem beers and I loved how well this beer worked with the salad!
The third course brought together a pFriem Belgian Strong Dark and an Oxtail and beef tongue stew, with turnips, acorn squash, cipollini onions served inside of a squash. Upon devouring this dish, of my dining companions, who loved that our “bowl” was a squash said “I never want another bread bowl again.”
I also loved that our “bowl’ was a squash and better yet the richness of the stewed worked very well with the complex flavors in the Belgian Strong Dark.
Dessert was brilliant! A pFreim Oude Kriek and an Apple and quince tartin with cherry sauce. While each of the beer/food pairings were very good, this was my favorite. It was darn near perfect.
Many thanks to everyone who had a hand in this stupendous meal!
I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!