February 11 2012 – Veggie Suds Fest

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Thanks to everyone for coming out to a night of eating, drinking, joke-telling, 90s hip hop listening, and general all around merry-making. Two seatings of friends, four courses of (all vegetarian!) food and bottomless growlers of beer from Brouwerij Lane.

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The kitchen held a few more disasters than usual this time around, from ice cream that wouldn’t freeze (used our new nitrus siphon to turn it into fancy vanilla bean whipped cream), orange julius pudding souffles that looked and tasted awful (had to throw them out), and a coffee maker that wouldn’t make coffee (switched to tea instead). We also had nine growlers of beer to keep cold and no room in the fridge but luckily the cold temperatures on the fire escape came through. I got to practice having patience (aka being more like Paul) every time the window stuck just as I needed to get to the beer.
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Salty Dog 

pepper-infused vodka, grapefruit juice

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Raw Carrots, blue cheese dressing

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Butternut Squash Soup

curried dumpling, roasted squash seed oil

beer: Captain Lawrence Liquid Gold

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Roasted Root Vegetable Pot Pie

buckwheat shortcake crust, sunchoke + kohlrabi salad, tahini, balsamic grape reduction

Sierra Nevada Ruthless Rye IPA

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Deep-Fried Egg

creamed spinach, farro, mushrooms

Peak Organic Oaked Mocha Stout

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Lemon Ginger Tart

oatmeal cookie crust, fancy whipped cream

Element Winter Ion (tastes like chocolate!)

As for the constant “we don’t have enough, wait there’s too much” voice in my head that haunts my prep before every dinner party, it was waaaaay wrong when it thought that there might not be enough shaved sunchokes or roasted vegetables (we had mountains of both leftover), but somehow we ended up with just the perfect amount of soup and exactly the right number of slices of lemon tart.
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We went pretty earthy with the whole menu, from the health bread dinner rolls to the farro, mushrooms, buckwheat, and oatmeal in later courses. Paul reintroduced us all to the deliciousness of homemade blue cheese dressing and also made a cheesy creamed spinach that was worthy of being licked off the plate. And I was pretty excited with that fancy whipped cream, it was hard not to eat it all myself.
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Special thanks to kitchen extraordinaire Julia, vegetable peeler/dish washer/water fillers Jessica and Sam, and Erik at Brouwerij Lane for all his help with the beer pairings. We had a nice range of light beer to hoppier to dark beer, along with a crazy chocolate one (the Element Winter Ion) that made us all wonder how beer could taste exactly like chocolate. We’re still not sure about that one, just that it tasted good.
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