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‘Fall’ for the Awesome Autumnal Eats at Harvest Fest in Detroit!

October 08, 2018 | Detroit

For some, Fall means it’s time to break out the flannel. At McShane’s, they’re breaking out the flavor. I grew up on German fare, and, coincidentally, part of an Irish-German family—so for me, it makes perfect sense that McShane’s Pub & Whiskey Bar would put together this fantastic feast for their Bavarian Harvest Fest, a Beer Tour with Chef’s Tasting Menu on Saturday, October 13, from 6 until 9 p.m.

I would pair Chef’s German Red Potatoes, Red Skin Potatoes seasoned with Garlic, Rosemary & Thyme, baked with Roasted Duck Fat, and tossed with Bacon & Fresh Sauerkraut with Great Lakes Brewing Company’s Nosferatu Imperial Red Ale. And not just because this truly red (might one say blood-red?) ale will #Insta picture-perfectly with the Red Skin Potatoes in this dish (which it will), but because the ‘bitter teeth’ of this beer will be an incredibly edible offset to the hint of sour (see Sauerkraut) in this dish. The rich roasted malt flavors in the Nosferatu will also be a match for the savory Duck Fat and Bacon. [Disclaimer: I’m totally not sure how the Garlic will work with the whole iconic Vampire thing, but I’m willing to try…#NoFilter]

Next, Chef’s Wurst Sausage Spätzle, German Sausages tossed with Bacon, Roasted Apples, Pickled Red Onions, & Spätzle in a rich Pan Gravy topped with German Mustard Sauce & Green Onions will pair perfectly with Pigeon Hill Brewing Company’s Salted Caramel Porter. This Muskegon-brew is weighty enough to go toe-to-toe with the German Sausage, Spätzle, and Pan Gravy in this dish. The Caramel will be a note that plays well with the Roasted Apples, and its Saltiness will be a fine accompaniment to the Pickled Red Onions, German Mustard, and Green Onions. And, again, this combo is totally #InstaReady!

Alright. If you live in Michigan and don’t think ‘Frankenmuth’ when you hear ‘Chicken Dinner,’ you need to get to Frankenmuth. Yes. This is a blog about life in Detroit and I just said you need to go to Frankenmuth. Because you do. But if you can’t get there now or if you’ve already been, Chef’s Lemon-Thyme Roast Chicken, Roasted Chicken Thighs with a Fresh Citrus & Garlic Brine crisped with Lemon-Thyme Butter will, just like the name suggests, pair perfectly with Frankenmuth Brewery’s Old Detroit. This light-bodied Amber ale was also featured in Grosse Pointe Blank, another nod to our neighbors, and its sweets notes will make sure it gets along well with the Citrus in this dish!

Alright, it’s that time of year when it’s Pumpkin everything. But here’s one wagon you won’t mind jumping on—pairing Chef’s Beer Hall Pork Shanks, a German tradition with Marinated Pork Shanks served extra crispy and decadently infused with Garlic, Coriander, Clove & slightly spicy Chilies with Southern Tier Brewing Company’s Warlock Pumpkin Stout is a wiz!

My only complaint with Tasting Menus is that they come to an end…but you’re guaranteed a sweet finish to this evening if you pair Chef’s Bavarian Apple Tart, Fresh Caramelized Apple Slices and a layer of Bavarian Custard in a Fluted Graham Crust with Anderson Valley Brewing Company’s Chai Solstice. This Ale’s additions of Cardamom, Star Anise, and Vanilla will blend seamlessly with the Caramelized Apple and the zest of Orange Peel, Ginger, and Black Pepper will offset the creamy sweetness of the Bavarian Custard with a gentle heat that will take your à la mode game to ooh-la-la!

Get your Tickets at McShanesPub (Advance Tickets are only $25!)

 

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