The delicious food you missed out on by not attending Under the Rose Beer Dinner at Old Granite Street Eatery, because apparently you had better things to do on a Sunday night – which no one believes because you should’ve finished House of Cards by now
Food porn from Under the Rose Beer Dinner at Old Granite Street Eatery
The delicious food you missed out on by not attending Under the Rose Beer Dinner at Old Granite Street Eatery, because apparently you had better things to do on a Sunday night – which no one believes because you should’ve finished House of Cards by now
- I came hungry (aka, hangry).
- First, the Amuse-bouche, which was not on the original menu and pleasantly surprised the hangry beast within. The little dollop of sauce was quite the spicy ginger, blood orange, something something delicious.
- Starting with the #blondebeer aka summertime fun beer. That’ll be on an upcoming list of best porch beers
- The first course was a citrus salad. At this point, Under the Rose Brewing owners Scott Emond and Jesse Kleinedler asked me to join them since I was sitting alone and they were at a four-person table together. I was so delighted to spend the night with them and get to know them better. Hooray! The salad was quite good, combining watermelon radish (mine was green, Jesse’s was pink) with blood oranges, navel oranges, mint leaves, edible orchid and a vinaigrette made with the blondebeer.
“The #blondebeer is really grassy right now, almost like hay” said Scott @undertherosebrewing #undertherosebeerdinner- Next came the blue point oysters made with saisonbeer. Very good. Don’t eat the rock-hard sea salt though, it will probably break your teeth and is a bit overwhelming #lessonlearned. As it turns out, Jesse does not like seafood, so I got her bigger oysters and Scott loves it so he got two plates. #spoiled
- Chukar is bigger than you think, almost a quart chicken size. Unfortunately did not photograph well. #sadtrombone Very sweet skin and mixed well with special blondebeer
- Third course is a smoked chukar. Officially overwhelmed. There’s still more food. #undertherosebeerdinner
- So excited for blonde beer aged in Pinot Noir barrels… Totally deserve this right now! @GraniteStEat and Under the Rose Brewing Company
- Why are there two entrees!? Because ‘MERICA! The wild boar sort of tasted a bit like lamb but so much more tender. The glaze was sweet with honey. We noted that combining these with the porterbeer was a challenging choice of contrast and darkness rather than an easy choice of matching. Anyone can combine like flavors but only champions combine complimenting flavors. Well done, Brandan.
Wild boat beef shank. Why were there two entrees? Because I’m fat. #undertherosebeerdinner @undertherosebrewing- Scott and Jesse really started getting into the dinner at this point. Though they’ve been making their beer for almost five months, they loved it now more than ever. At one point I think I saw Scott cry, but I maybe it was just the spicy greens and happiness combining into a new face beer.
- “This dinner makes me love our beer more than I did before” Jesse said #undertherosebeerdinner @GraniteStEat
- Ended with an amazing apple tartlet. Very good spicy, crisp, fresh apple paired with britishbeer. Jesse and Scott loved how the spice and apple brought out the hops and mineral taste. No flattering food porn came from this one so you must simply imagine it with your mouth.
- Jesse says not to look in the mirror when you get home. Just PJs and cuddle with the puppy. #undertherosebeerdinner
- Thanks for joining in the #foodporn @GraniteStEat #undertherosebeerdinner time to go into a #foodcoma good night
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Mike Higdon
Editor & Publisher at Drinkable Reno
Mike Higdon is a journalist passionate about beer and cocktails. He started the site because no one else covered Reno's growing craft scene at the level of detail required to stay in the know about all things drinkable in Reno.
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