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You are here: Home / Entertainment / Canvas and Orlando Brewing Cook Up a Triumphant Beer Pairing Dinner

Canvas and Orlando Brewing Cook Up a Triumphant Beer Pairing Dinner

May 24, 2017 by Rhys Lynn

Canvas and Orlando Brewing joined forces to bring guests on a culinary adventure with their latest beer pairing dinner.

It has been quite some time since a beer pairing dinner landed in Lake Nona. Beer pairings are a rising trend in the foodie world. It isn’t surprising that there is overlap in the craft beer and foodie scenes. The flavor profiles of craft beers lend themselves to creating unique pairings with food. Orlando foodies recently had the treat of a special collaboration between Canvas and Orlando Brewing.

Canvas Executive Chef Bryan Thoman explains the inspiration behind the Canvas and Orlando Brewing beer pairing dishes. AGM James Cartee coordinated the event.

By their nature, these dinners are a collaborative affair. James Cartee, AGM at Canvas, helped bring this beer dinner to life. Maija Russel with Orlando Brewing brought many beers for the Canvas staff to sample. The chef tasted each beer, made notes, and started planning a menu. Even some Nona Brew Crew members volunteered to taste beers and select which ones made the cut. It was a difficult job, but someone had to do it.

This hamachi crudo with blood oranges was paired with an organic Kolsch. Pepper and citrus paired perfectly.

After James greeted the guests and welcomed them to the event, we sat down as executive chef Bryan Thoman walked us through the evenings menu. Orlando Brewing president John Cheek and operations manager James Elmer gave guests the stories behind each beer as the courses came out.

Grilled and seared to perfection, the pork belly and octopus was paired with an Irish Red.

Chef Bryan has been known to homebrew and is a big fan of beer pairing dinners: “That’s where we get to have our fun.”

The smoked duck breast was expertly cooked and served atop a king trumpet mushroom with charred summer squash and a black garlic puree. It was paired with a Scottish Ale.

According to John, “Beer is the reason for everything good in the world.” After attending this dinner, I can’t disagree.

Rhubarb sorbet with a molecular gastronomy flair: lemon-olive oil powder! This tasty science experiment was served alongside a Grapefruit Ale as a mid-meal palate cleanser.

Beer pairing dinners are a special sort of event. They are always a unique collaboration of personalities and flavors. Chefs get a chance to experiment with flavors and dishes that are exciting but might never make it to a standard menu. For a foodie and craft beer enthusiast, they are a perfect intersection of those two worlds.

An amazing IPA and an amazing dish: Freshwater prawns and scallop with blistered shishito pepper and an orange habanero gastrique. Paired with Orlando Brewing’s Hopgasmic IPA, this was a stellar dish.

We dined together over the water as the sun went down, forming a beautiful and intimate setting. From the first course to the last, this dinner was filled with amazing dishes and drinks. Hearing the stories and inspiration behind each beer and dish was delightful and lent a memorable impression.

A deconstructed Black Forest Cake served as a sweet end to the meal. It was paired with the Blackwater Porter for a delicious finish.

The courses were:

  1. Kolsch + Hamachi Crudo with blood orange, avocado, baby beets, frisee, and chili threads.
  2. Irish Red + Salted caramel glazed pork belly and octopus, bok choy.
  3. Scottish Ale + Smoked duck breast, king trumpet mushrooms, charred summer squash, black garlic puree.
  4. Grapefruit Ale + Rhubarb sorbet, lemon-olive oil powder.
  5. Hopgasmic IPA + Freshwater prawns and scallop, blistered shishito, orange habanero gastrique.
  6. Blackwater Porter + Deconstructed Black Forest cake.
Orlando Brewing President John Cheek tells the stories behind his beers.

Several Laureate Park residents enjoyed the event and weighed in on the experience:

After this experience, I’m through with wine dinners; beer dinners are where it’s at!

-Larry Albert

One of the best things about the Canvas dinner with Orlando Brewing is how well the food and beers paired. Every course was perfectly matched to the beer and its flavor.

-Dan Hendricks

This was the best beer pairing I’ve ever attended! The intimate setting added to an experience in a way that everyone could interact with the chefs and brewers to understand how all these flavors worked perfectly together.

-Paul Pikel

Be sure to keep on the lookout for more pairings like this coming to the Nonahood.

 

Bonus Video: Watch executive chef Bryan Thoman and sous chef Joe Ulto plate up 75 dishes of food in 25 seconds! Special thanks to Amber for the video.

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Filed Under: Entertainment Tagged With: Dining, Entertainment, Events, Food

About Rhys Lynn

Rhys Lynn is the publisher of Nonahood News and the founder of nona.media. A fugutive from the corporate world, he enjoys supporting entrepreneurs, local charities, and growing the community in Lake Nona, where he and his wife Jenny plan to live happily ever after.

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