(If you didn’t, you are really, really, really stupid. I mean, c’mon, it was in the title of this post. The menu is like three inches away. You are just so dumb. Please leave.)
It was a regal affair at the mid-city domicile of the Fopkins (aka Kyle and Emily). There was general revelry, mid-level debauchery, a few fits of hearty laughter, and almost no tears. The loose theme (beyond the obvious “delicious food with delicious beer”) was “Spring Extravabonanza.” However, the 92-degree spring day led to a new theme: “Sweating our balls off.” But thanks to good ol’ fashioned A/C and cold beer, our collective balls were just right.
1. fried oyster. pancetta agrodolce. lemon aioli. pea green salad.
The David Blaine (Magic Hat #9, Absolut Citron, ginger, lemon)
2. pea ravioli. lemon-basil brown butter. pecorino romano.
Boulevard Tank 7
3. lobster stew. puff pastry. herbs.
Deschutes Mirror Pond Ale
4. lamb. cauliflower “risotto.” roasted grapes. baby carrots. chimichurri.
Sierra Nevada Estate Homegrown Ale
5. cereal-milk ice cream. brioche french toast. dulce de leche.
Founders Breakfast Stout
A good time was had by all. Except the horse, who found the menu highly derivative, the beer pairings contrived, and the conversation juvenile. His silent review: a literal shit on the floor. Still, better than the ass we originally invited.
We are already planning our next event and welcome suggestions for locations, themes, beers, food pairings, or friendly horse guests. We’re still early in the planning process but have several pretty strong ideas out of the gate. Let us know what you think:
- Beers of Madagascar, Food of North Korea
- Ortolan, Oranges, and O’Dell
- Non-alcoholic beer with super-alcoholic food
Finally, thanks to our wonderful guests and to the Yellow Cab company for delivering me safely home.