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Monthly Archives: March 2012

Selection Sunday demands Craft Brew and Cupcakes

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There was Beer and Cupcakes at Market Garden Brewery on Sunday, March 11. We had a rockin’ time. Here are the notes. I sat with Andy Tveekrem to get information about his beers. If any of these notes are incorrect – this is my fault – and not his.

The Ohio City Room

Friar Power Belgian Tripel with a Saffron and orange cake, topped with Cardamom icing.

This strong light golden ale is the product of belgian history. Originally produced by monks – they developed the distinctive yeast that gives the belgian tripel its ester profile. (Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.) At 8%, the alcohol can sneak up on you. This is Andy’s stealth beer.

The profile of this beer – very floral, slightly bitter, with a lovely citrus kick is paired with the complementary subtle flavors of saffron and cardamom – with a little orange to draw out the citrus.

Pearl Street Wheat with an Almond cake, topped with lemon/orange icing.

The phenolics (Flavor and aroma of smoke, or cloves; caused by wild yeast or bacteria) from the yeasts in this Hefeweisen are nutmeg and clove. Its slightly tart or acidic – the banana nose is characteristic of the yeasts as well. The beer is brewed with about a 65% wheat base in addition to malted barley. This makes for a sweeter beer – but lower alchohol than the first, coming in at 5.5%.

We are pairing this one with almond – in complement to the banana (think banana bread) and the lemon/orange icing is a nod to the tradition of serving this beer with a lemon or orange slice.

Boss Amber Lager with a roasted garlic cake and sundried tomato icing.

Possibly the beer from Market Garden that is most suited for food due to the toasted malt. This one would pair with any roasted meat dish. Its fermented colder and slower than ales – for about six weeks. Andy utilizes a Vienna Malt for this traditional Vienna Lager. A great Session beer, it comes in at 5% – a perfect example of how to make a good lager. This is probably my favorite.

Obviously the roasted garlic and sundried tomato come together to give you a sweet treat reminiscent of your Sunday dinner of roast chicken – without trying to create a meat cupcake!

 

 

This beer is named after Andy – the “Striking Viking” – an American Pale Ale produced with Cascade hops and English yeasts. These yeast typically produce a butter or butterscotch flavor. And he uses a crystal malt for color and body. This one comes in at 5.5% – another easy drinker.

We bring creaminess to this pairing with white chocolate to sooth the hops, and bacon and jalapeno demonstrate an easy pairing with burgers or spicy foods.

Wallace Tavern Scotch Ale with a Five Flavor Cake and Salted Caramel icing.

This beer is named for George Wallace, a Scottish settler to Cleveland from 1806. He owned a Distillery and brewery in the area, and later moved to Brandywine. So this is an homage to Cleveland’s beer history. This ale’s malts are actively caramelized utilizing a prolonged boil. The strong heavy malt is balanced by the addition of other flavors to reduce bitterness. Typically the Scots would use heather or other wild ingredients, though Andy doesn’t hold THAT closely to the tradition. He utilizes a slightly higher alcohol percentage (between 6.5 and 7% depending on the batch) to balance the malt – so that the caramel becomes noticeable in the flavor and neutralizes much of the bitterness.

The obvious pairing on this beer is salted caramel, one of my favorite flavors – we added in the five flavor cake to show the diversity of pairing possibilities. A traditional southern dessert, this has lemon, butter, rum, coconut and vanilla in the cake. Any rich saucy dish would pair up nicely with the Wallace Tavern.

Forest City Brown Ale with a nutty carrot cake and cream cheese icing.

This beer is named after Cleveland’s moniker – back when it was all about the lumber here. This brown ale is born from the roasted flavors of a coffee malt which literally can be roasted like coffee beans, providing the brewmaster with differing degrees of flavor to work with. This English style beer is bold and expressive, coming in at 5.8% – and is Andy’s favorite.

When I first tasted this beer, all I could think about was roasted vegetables. Pair this one up with any roasted veg – like a lasagna. The pasta will sooth the bitterness on the finish. We give you a nutty carrot cake with cream cheese to attain the desired affect.

A Cookie and a Cupcake made these incredible treats. Visit them in Tremont. 

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Spring Joy in White Wines on the West Side

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Its #WineandCupcakes with a spring in its step!

We’ll be tasting White Wines in March. Thursday, March 22 – at 6:30pm.

The Olde Wine Cellar in Olmsted Falls welcomes us back as our wine partner for an enchanting trip through France, Germany, Italy, Spain and California. We’ll start with a French champagne and end in California with Dave Matthews’ take on Chardonnay – and it will be a world tour in between.

Its Wine and Cupcakes for Spring!

We are pairing our six beautiful white wines with six specially created gourmet mini-cupcakes. A bite or two of a unique creation to enhance and complement the wines!

Six incredible courses, in a great setting – The Olde Wine Cellar is a cozy venue – and if its pretty enough, we’ll be sipping on the covered and heated patio.

Ticket prices include all fees, taxes and gratuity. Tickets must be purchased in advance because our bakers at A Cookie and A Cupcake in Tremont need to know how many of these beauties to make!

Join us for a Joyful Spring Evening.

MissWineOH and The Olde Wine Cellar at our finest Pairing Adventure!

Eventbrite - Spring Joy in White Wine and Cupcakes!

Crop’s Minor Delight – a Pinot Noir

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On a very chilly evening MrWineOH and I ventured out to Crop Bistro to see what the talk was all about. One of the new additions to the restaurant scene in Ohio City – we were excited to sit at the chef’s table and partake of some delicacies.

I want to hit the highlights on the food, because the real story was a beautiful pinot noir I encountered. When we were seated at the Chef’s Table, which is a beautiful granite bar in front of the kitchen – we weren’t sure what to expect. But we were quickly treated to a gift from the kitchen. As an amuse bouche, we received this gorgeous egg on a little plate. The Chile Deviled Egg ($4 for 3 or $8 for 6) is a taste bud delight! I highly recommend them. Did I mention that sometimes they are pink? Yeah, you’d think that’d be a little freaky, but the flavor is incredible.

Another highlight was the Cherry Bomb – a little culinary genius that closely resembles a deep fried onion, but in reality is a wonton wrapped combination of plum tomato, chorizo sausage, jack cheese, and corn. This appetizer as shown is $8 and worth every penny. Cutting into it is a beautiful sight and the flavors blend beautifully.

One great thing we found is that a few appetizers a piece were filling and the perfect way to taste several of their signature dishes. I would not recommend the chef’s table though. The way you are seated makes the waitstaff reach around you to set plates or refill a wine glass. Its awkward.

Speaking of wine!

Sean Minor Carneros 2010 Pinot NoirAfter much consternation over the wine list, and the obvious frustration of MrWineOH and our server… I selected the 2010 Sean Minor Carneros Pinot Noir. List price is $42 there.

All I can tell you is – its absolutely lovely! Cherry, plum, a bit of blueberry – and nicely balanced spice and earthiness on the finish. While this pinot noir is aged 10 months in 100% French oak of which 20% is new – there isn’t overwhelming oak on the palate. I could smell the oak – but it was beautifully integrated into the flavors.

For my wine geek readers, this is a blend of Pommard and Dijon clones sourced from Carneros vineyards.

And at 13.5% abv (alcohol by volume) it isn’t overwhelming on the alcohol, even at this young age. Don’t get me wrong – it is a bit hot – but it mellowed nicely on day two –  after the server was nice enough to recork the half bottle I had remaining. This is definitely one I’d decant, or at least let sit in the glass for a while before sipping.

I see this paired with many dishes, but its not light enough for seafood – definitely a medium bodied wine for heavier white meat dishes or pasta. Don’t go crazy with italian spices with this – you will lose the beautiful subtlety of the fruit.

The winery sells this for $22 – I haven’t seen it in local shops, but the distributors have it in Ohio, so ask for it! Its a good buy at retail.

Now, will we be returning to Crop Bistro for a full meal? The jury is out on that. The other apps we had were okay, but not fabulous – and even though we spent what we’d typically spend for a night out – the great wine and the company made the evening, not the location. For a business dinner – I think it works – for a regular night out? Maybe not.

*** We’ve got some great events coming soon! Beer and Cupcakes THIS Sunday – tickets still available. And Wine and Cupcakes – West Side – White Wines for Spring – on March 22 – tickets available here!

Also – Our very first East Side Wine and Cupcakes will be April 28 at The Wine Spot in Cleveland Heights – those tickets will be up soon!  ***

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