EPISODE 2
Elysian Beer Dinner at Il Fornaio –A Five-Course Sonnet Cycle
The Il Fornaio restaurant in Seattle’s Pacific Place shopping center is one of my favorite places to have dinner. I’ve eaten there at least once a month for almost nine years. They regularly feature a wine dinner, which I’ve never attended. But when I heard that they would be hosting their first BEER dinner on Wednesday, July 16, 2014, I knew I’d have to be there.
It was a sumptuous feast, with each of the five courses expertly paired by Chef Franz Junga with a different beer. The beers were from Seattle’s own Elysian Brewing, courtesy lead brewer Kevin Watson.
So how was it? Let me tell you:
First Course
An empty goblet rests before me here
Or empty, I should say, is what it was
Before our server filled it up with beer
A pale Elysian ale named “Superfuzz”
A plate of fresh-baked pretzels goes around
From guest to guest, and so we grab a few
Three kinds of mustard – hot, Dijon, stone-ground –
Add spice. (There are fried mushrooms, too!)
While chasing pretzels with the ale I find
There is a perfect resonance between
The tang of Superfuzz blood-orange rind
And stone-ground mustard, with its bite so keen
The first-course pairing is a grand success
I wait in expectation for the rest
Second Course
Elysian calls the “Loser” a Pale Ale
And yet it’s really not one, that’s the joke
No, it’s a hoppy Red, as per the tale
Recounted by the brewer when we spoke
And with it now the second course appears
A slab of ahi tuna, fresh and raw
We try a bite, then toast it with our beers
The fish, so savory, inspires awe.
The tuna rests upon a bed of greens
And fresh cucumber salad, crisp with zest
The bitterness of hops is razor-keen
Providing perfect contrast to the rest
Sing “Soy un perdador” out loud, but look:
This pairing was a winner in MY book.
Third Course
The third beer is Elysian’s “Men’s Room Red,”
A perfect Northwest Amber, cool and clean
It pours dark orange, with an off-white head
Its taste: not hops nor malts, but in-between
The third dish, schiacciatina, really shines
(They’re mini-pizzas, stuffed with gooey cheese)
Each resting on a bed of green pea vines
A presentation guaranteed to please
The pairing’s everything that one could want
The beer/food combination dos not fail
The gorgonzola cheese brings to the front
The pear and apple notes within the ale
Broadcast THIS through the radio, you must:
Men’s Room goes well with cheese and crispy crust
Main Course
The main course comes: we have a choice of two
Fried halibut, paired with an IPA
Or else corned beef, with Oatmeal Stout for brew
They both sound good; I could go either way
I choose the beef. It’s braised with “Dragonstooth”
The very beer that’s poured into my cup
(That nectar sewn upon the ground, forsooth,
By Cadmus, so the Spartoi issued up)
The Stout, velvety-smooth, impacts the meat
And briny beef contrasts with roasted oats
The side dish, fresh red cabbage, sour and sweet,
Brings out the ebon liquid’s chocolate notes
I made the right choice, but I have to say
I really would have liked that IPA!
Dessert
Although we’re full, and feeling slightly numb
Anticipation switches hunger on
Because we know dessert is still to come:
Whipped cream and caramel espresso flan
The final beer is just as much a treat:
Elysian “Split Shot” Milk Espresso Stout
The lactose added keeps it tasting sweet
Exemplifying what this style’s about
Crème caramel and Stout reach harmony
And when both plate and glass at last are clear
My satisfaction is so plain to see
I feel like standing up to shout and cheer!
I do believe they saved the best for last
A perfect end to a superb repast
