Raise your hand if you'd like to eat an insane amount of delicious food paired with an equally amazing beer flight. That's what Raven & Rose is serving up this Sunday at their Brewer's Dinner Series Goose Island Bourbon County Stout Release. I was invited to preview the dinner over the weekend and if you're not into hearing me gushing about food and beer you should stop reading right now.
The meal started off with a full pour of Goose Island IPA and a basket of what appeared to be fairly standard bread, butter and crackers. "Crackers" really doesn't do these delicious buttery, salty, house made squares of goodness justice but I can tell you that I could have eaten my weight in them. The dinner then got rolling with a bitter greens salad, because one should balance all that butter with some greens, right?
After a great intro, things kicked into high gear as a four beer flight was brought out consisting of Class of '88 Belgian Style, Matilda, Madame Rose and Bourbon County Stout. Then the table proceeded to be laden with platters of Painted Hills grass fed prime rib, Columbia River King Salmon, twice-baked potatoes, roasted Brussels sprouts, stuffed delicata squash and pot pie. While the sides may be slightly different this Sunday the prime rib and salmon will remain. Raven & Rose sources as much of their food locally as possible meaning what looked the best last weekend went my sides but something else may look even better to create yours this weekend.
The meal was and will be served family style, a deliberate move to encourage interaction at the table. Bar Director David Shenaut explained that they want to encourage diners to mix and match, to explore pairing the beers with each dish as they see fit. For those looking for more direction, they'll have that covered, too, as Goose Island representative will be present at Sunday's dinner.
Taking the recommendation I tried each beer with each dish, finding one of my favorites to be Class of '88 with the prime rib. My least favorite beer on its own was Matilda yet it was the one I felt worked the best with the greatest number of dishes. Keep in mind that when I say "least favorite" it's only because I hold the other three in such high regard that being served just them, without any food, would be a delightful [liquid] meal. As the main portion of the meal came to a close I finished off the last of my Class of '88 and Madame Rose, restraining the urge to do the same with the Bourbon County yet also wanting to try some with dessert.
Dessert, while the most modest portion of the night, seemed as large as the rest of the meal in flavor. Black sticky gingerbread, quince sorbet, ginger tuile, poached quince and warm sweet cream was served with a pour of Bourbon County Barley Wine. The beer was outstanding alone and with the dish, which was just as good with my remaining Bourbon County Stout. The trifecta was completely decadent and more than my happily full belly needed but I was unable to stop until I'd scooped up every last crumb and downed every last drop.
If you're now drooling, pick up the phone and give Raven & Rose a call to reserve your spot for dinner taking place at 6:30 pm this Sunday, December 7.
Raven & Rose Brewer's Dinner Series
Goose Island Bourbon County Stout Release
Sunday, December 7th 6:30 - 8:30 pm
503-222-7673 or email Natalia@ravenandrosepdx.com