People pour into Mattison's for Gourmet Beer Dinner

Junior League of Sarasota hosted an evening that drove attendees to drink, eat and be merry, as a fundraiser for the organization. The women annually host a fundraising food pairing, and nearly 50 Junior League supporters filled the private room of Mattison’s 41 for this year’s craft beer and gourmet-food pairing Jan. 25.

Executive Chef and proprietor Paul Mattison prepared a four-course menu with items exclusive to the pairing, and Curt Uhde, of Craft Brew Alliance, discussed the featured beers from Widmer Brothers brewery.

Menu
Widmer Brothers Omission Lager (gluten free)

Fennel-crusted sea scallop with lemon risotto, grilled artichoke and tarragon butter sauce, paired with Widmer Brothers Drifter Pale Ale

Local heirloom tomato salad with basil sorbet and polenta croutons, paired with Widmer Brothers Hefeweisen

Kurobuta pork tenderloin with roasted Brussels sprouts, crispy pork belly, blue cheese fingerling potatoes and a balsamic fig gastrique, paired with Widmer Brothers Barrel Aged Brrrbon

Chocolate mousse with cocoa nibs, paired with Widmer Brothers Chocolate Russian Imperial Stout

Glass half-full advice
To properly taste the effect the beer has on the food and vice-versa, taste the beer three times: by itself before the course, with the food and after you consume the food.

Humans taste five different flavors, but smell upward of 10,000 smells and aromas, according to Curt Uhde. Always smell the beer and food.

To pair a menu, select beer and food that is contrasting or complementary in taste. For instance, a robust dish such as Kurobuta pork tenderloin works nicely with a robust beer such as Widmer Brothers Barrel Aged Brrbon. The contrasting pairing of sweet chocolate mousse and a bitter imperial stout works because of similar taste harmonies in the chocolate aroma.