The Yacht Club on Lake Union, home of Ravishing Radish Catering, buzzed with activity during this year’s Craft: Beer+Food event, presented by the Washington Beer Blog. Eleven pairs of restaurants and breweries were stationed around the room, doling out beer samples and small bites of food to guests who happily milled around, plates and glasses in hand. The food and beer pairings were fantastic, proof that craft microbrews are well suited to pair with complex food flavors.
Our chef Kelly Daly was busy doing what she does best—serving delicious food with a smile. Paired with the Port Townsend Brewing Company, which featured its Chet’s Gold Golden Ale, Kelly served smoked salmon on a bed of cabbage atop a warm piece of fry bread, drizzled with crème fraiche and blackberry sauce. The pairing was perfectly Northwestern, a celebration of native flavors and history.
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