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Monday night I attended the first of a series of beer dinners produced by craft beer distributor Louis Glunz Beer, Inc. to celebrate the creation of the Glunz Beer Culinary Council, a panel of beer and food experts dedicated to pairing beer with fine foods as well as using beer as a culinary ingredient. The inaugural “industry only” event was hosted by council member Mindy Segal at Hot Chocolate and was attended by council members such as Hopleaf’s Mike Roper and beer cookbook author Lucy Saunders, as well as a handful of industry and media professionals.
-A Nichols Farm heirloom tomato salad, paired with De Regenboog’s Smisge Blond
-Buffalo milk ricotta doughnuts served with hot fudge (all I heard was “buffalo” and spent an enthralled moment wondering if we were being served fried chicken with chocolate sauce–I probably would have eaten it anyway)
