On April 26th at 7pm, I was lucky enough to be a guest of both Field & Tides and Karbach Brewing Co. at a seven-course dinner for just 10 people at the Heights restaurant. Karbach Brewmaster Eric Warner led the sold-out evening in the cozy converted cottage, and chef Travis Lenig delivered on interesting and delicious food for each beer pairing.
Admittedly, I’m not much of a “beer person”, but I’ll tell you, everyone else at the table sure was. There is such a strong “beer culture” in the city that I wasn’t altogether aware of; this dinner also reminded me that food talk is the new sports talk. Everyone at the table spoke knowledgeably and confidently about every course presented, as if we were dissecting dishes for Top Chef. Bear in mind, my immediate neighbors at the table were a chemical engineer and a human resources director. I’m telling you, food is the new sports!
Back to dinner: the first course was a very light gulf crudo with diver scallop and Serrano chili paired with Karbach’s Staycation Session, a very light and crisp beer that tasted like summer to me. The subsequent beers: Here Comes the Sun, Roll in the Hay, Big & Bright IPA, Quintuple IPA, etc. all came with fun names and distinctive flavors that temporarily turned me into a beer lover for the evening.
My favorites on Lenig’s seafood-leaning menu for the night: without a doubt, the Tides Rockefeller (Gulf Oysters, Monterey Jack, Double Smoked Bacon and Herbed Bread Crumbs) and the Sous Vide Pork Tenderloin Medallions with the Herbed Corn Pudding. The final course – a smoky, bourbony Kentucky Habit beer paired with Lenig’s own Alabama Stack Cake with cayenne ganache and vanilla crème fraiche, capped off a fantastic evening with new friends. Will I be back? Well, I have, twice already.
Next up, I want to visit the Karbach Brewery’s own restaurant. Stay tuned, readers!