Wednesday, May 4, 2011
Event Review: Il Cane Rosso Beer Dinner
My inclination is to pat everyone involved in this dinner on the back and say "well done, very well done indeed" in reviewing this event, which was partially sponsored by the Dallas Beer Snobs, and let it be enough. However I must be true to my nature and give you a truthful and fair review.
Our first course featured the Rahr Bucking Bock (7.5% ABV) which is styled after traditional german spring bocks. It is dark golden in color and has a moderate head that dissapates rather quickly. While the traditional german bock is more like a cask aged, slightly sweet lager, Rahr chose to produce theirs with a bit more hops and lots of carbonation which should appeal to those who prefer to drink mass market fuzzy yellow water. The appetizer featured a house made ricotta cheese, canneloni beans (which were cooked in the Bucking Bock), house marinated olives and bruschetta. At first taste I was a bit dissappointed with the ricotta finding it rather bland, however one of my table mates corrected me by showing that the ricotto was served best spread on a piece of bruschetta and topped with the olives and beans. Oops, my mistake and consumed as intended it was really, really good. The bruschetta served with all of the ingredients piled upon it was quite nice and with the beer accompanyment would have made a fine meal by itself. But that was just the beginning.
The second couse in Italian dining is always the pasta course, and what a pasta course it was. If I had the opportunity to chose my final meal it would be fettucini alfredo and Chef Reddick's version may well be the one I choose ..... assuming, of course .... you know .... that I get to choose. House made fettucini with Robiola cheese, pea tendrils and proscuitto. Robiola cheese is made from a blend of cow, goat and sheep milk and has a high fat content which allows it to melt wonderfully. The very full, slightly sour, tangy nature of the cheese was perfectly offset by the sweet threads of green pea tendrils hidden throughout and with the addition of proscuitto (not bacon, no stinking bacon here, proscuitto) it was divine. The beer chosen to accompany the pasta was a saison. Saisons are Belgian farmhouse ales that are typically served in the summer, but chosen because the tastes remind you of spring, of gardens, and of growing things and are usually of lighter flavor which will not overpower the delicate flavors found in pastas.