Waterloo Beverages. I had a gone on a date and we met up at Monk's Kettle. This is one of my favorite spots, not just for the beer, but for the grub as well. And, the staff that works there, appreciate both. In fact, they encourage pairing, to get the most out of the experience.
I thought it best to pair the Ichetegem's Grand Cru with some ruffage to start us off. We decided on the Roasted beets, organic mixed greens, dijon vinaigrette, Laurel Chenel goat cheese and fried pumpkin seeds. Our slightly sour Flemish Red Ale was the perfect choice to accompany this delicate salad. The flavors of the beer were also as light and silky.
The waitress offered us tastes of Left for Dead my Moonlight Brewing which was interesting to taste after drinking the Ichetegems. It was lightly refreshing and sour and had a reminiscent taste to Death & Taxes. It had this roast-like finish that just took me there. It was perfect with the special Chicken Pot Pie we ordered. Sauteed '38 North' chicken breast served in a creamy mixture of onions, carrots, celery, turnips & peas, topped with housemade pie crust and micro sprouts garnish. Um, duh, I'm drooling. And I was in the same state eating it the other night. Pure amazement.
Our tasting continued with Moonlight Brewery's Uncle Svenson, which I had the pleasure of trying at Beer Fest less than a week ago. This Norwegian Farmhouse Ale was one of the highlights of the festival. Instead of adding hops this time, Brian Hunt uses Red Cedar Chips. It's light in alcohol, checking in at 5.5%. That went with our Center Stage entree. We ordered the Coleman Natural Hampshire beer & cider brined Pork Chop with cheddar scallion potato cake, caramelized brussel sprouts, house-cured maple smoked bacon, and stone-ground mustard ale sauce. What a spectacular dish. It was just really thoughtful to get all that flavor. I had ordered us an Arend Tripel to pair with this dish too. This beer by De Ryck Brewery is blowing the doors off most restaurants that carry it on their menu. It is sweet and has a great aroma of citrus and spice.
There was nothing left on our plates nor in our glasses. It was my usual protocol when I dine at Monk's Kettle. I will probably be back there soon to continue to pair more of our beers with this delicious cuisine.