Danna was kind enough to provide the recipe for this dish featured at The Bite and paired with beer by Oregon Beer Growler’s owner and “Beer Champion,” Will Oberst-Cairns. Will chose from among Oregon beers offered at The Bite of Oregon for the beer-food pairing.
Oregon is known for its farm-to-fork movement, but this mentality draws from you, Oregonians, who love to cook using fresh, local ingredients. Gourmet dishes can be as easy as a stop at the local farm stand or farmer’s market on the way home from work – and a good recipe or two to inspire your palate.
Then kick it up a notch and serve it with an Oregon beer.
The recipes are from the Oregon Blackberry & Raspberry Commission. Will’s pairing notes follow:
Oregon Caneberries with Blackberry Honey over Fresh Farmer’s Cheese from Cascade Foothill’s Sheep with Savory Crackers – Suggested Pairing: Rogue Hazelnut Brown Nectar.
“The intensities line up like mature dance partners. The sweetness of the hazelnuts helps to bring out the rich creaminess of the cheese and at the same time it blends well with the medium-to-intense tartness of the berries. The lemon zest of the mint is just the icing on the cake that adds a layer of complexity to the brown ale, harmonizing with the berries,” said Will.
Sweet Corn Relish — Suggested Pairing: Golden Valley Rauchbock
Although Chef John Zenger of Beaverton’s Golden Valley Brewery Restaurant gave us a recipe for this corn relish back in March, we’d like to pass it on to you in September, as the corn is in season and the reasons to eat it are many. Corn on the cob? You betcha. Corn in a relish on your fish dish? Absolutely.
Will says: “A delicious, campfire-worthy pairing” of the relish layered on top of a white fish. “The smoky but sweet beer pairing worked wonders on my senses as the full malty body of the beer harmonized with the sweetness of the relish and the smokiness of the added rauch grain,” said Will.
By Chef John Zenger Golden Valley Brewery
Restaurant Pairing: Golden Valley Rauchbock
3 ears fresh corn
1small English cucumber
1 small yellow onion
1 small jalapeño
1 small red pepper
2 Roma tomatoes
1 1⁄2 cups cider vinegar
3⁄4 cup granulated sugar
2 tsp . salt
1⁄4 tsp black pepper
1⁄2 tsp ground turmeric
1 tsp whole yellow mustard seed
1⁄4 tsp . ground cumin
• Shuck the corn, removing all the silk, and cut the kernels off the cob . Trim all the remaining vegetables and dice them into pieces the size of the corn kernels .
• Put the vinegar, sugar, salt, pepper, turmeric, mustard seed and cumin in a sauce pan . Bring to a boil, add all the vegetables, and simmer 20—30 minutes until slightly thickened but not so cooked that the vegetables are falling apart .
• Chill before serving
From: Chef Anthony J. Danna
Paired with: Rogue Hazelnut Brown Nectar
8oz-goatcheese, 2oz each serving
8 oz - blackberries 2 oz each serving
4 tall crackers
2 oz Oregon honey
• Place goat cheese in middle of plate
• Place blackberries around cheese
• Break crackers length way and stick in cheese so the crackers are standing up
• drizzle honey over cheese and berries
• garnish with sprig of mint