My Fine Husband and I met February 6th, 2002. I was on a date (with someone else) and he was the Brewmaster leading a beer dinner with the AKM, at Granite City Food & Brewery, Sioux Falls SD.
To celebrate this meeting and then our first date March 1st 2002, we recently decided to recreate the specialness of that meeting by making our own in-home beer dinner. Date night. What a great idea!! And why hadn’t we thought about it before….oh well…no matter.
Once we decided to have this fun dinner celebrating us, we endeavored to put together a menu. Larry chose and procured the beer he desired for the evening, then I put together a complementary food menu. What fun it was to do so – knowing so much more about beer, pairing and cooking with beer now than I did 14 year ago….
When I went on that fateful February date, I went because it was Something To Do – not because it was a beer dinner proper. It was a fun thing two people who hardly knew each other could do together and converse throughout. In retrospect, it was the fact that the date in particular was quickly becoming a first and last with that person (nice guy, just not for me) that motivated me to turn my full attention to the event: learning about beer and food together.
Now, I grew up with a dinner party throwing family so the idea of coming together over beverage and food was familiar and attractive to me. To feature beer was the new idea – since my family mostly had cocktails and a bit of wine. Beer was around, simply not at these parties for whatever reason. I shared a bit more of the story in my TED talk here.
Fast forward to a month ago. The beer dinner we decided to throw ourselves was a really fun way to celebrate meeting and beginning our relationship. Here’s the menu we enjoyed.
- Sierra Nevada Brewing Company’s Harvest Wild Hop IPA paired with sharp cheddar cheese, apricot preserves, water crackers, and fresh cantaloupe.
- Pfriem Family Brewers Pilsner with fresh greens salad tossed with honey mustard vinaigrette, ricotta and cucumbers.
- Firestone Walker Velvet Merlin with slow cooked beans and pork topped with shredded mozzarella served with crunchy toasted bread and savory cumin tomato spread.
- Boulevard Brewing Tank 7 with baked custard, topped with apricots, mango, mint, banana and coconut shavings.
If this all sounds good to you, go ahead and reproduce it as you wish, of course! Celebrate your own wonderful occasions with this or a menu of your own devising.
Life is worth celebrating. Do it often.
Cheers to My Fine Husband, professional brewer and love of my life. Here’s to years of fun dinners together forever.