The beer dinner at Washington D.C.'s Cafe Saint-Ex on Monday 27 September 2005 was a celebration of the harvest season and of the initial release of Clipper City Brewing's newest Heavy Seas beer - Loose Cannon Hop3 Ale.
Chef Barton Seaver created a 5 course menu, each meal using organic heirloom tomatoes, each paired with a different Clipper City beer.
For the lamb dish, Chef Seaver emphasized the minty/herbal aroma of the stems of a tomato plant.
Seaver was intrigued by the herbal character of the Loose Cannon, and proposed pairing a fresh cask of it with a tomato-based dessert. He reduced the fresh tomatoes for an extended period over low heat, resulting in a delicious demi-sweet flavor. (Despite what the US Supreme Court may say, tomatoes are a fruit after all.) When I appeared momentarily skeptical, he laughed. "That's why I'm the chef and you're the beer guy."
And, indeed, infused with basil and drizzled with tomato syrup, his ice cream was an inspired pairing for the herbal/fruity character of the cask-conditioned Loose Cannon, and a delicious conclusion to what one beer-dinner veteran told me was the best he had ever attended.
More photos here.
In defense of the quality of the photos, they were taken using a disposable camera. In a nine month period before the dinner, I had misplaced one digital camera, and I had driven out from under another (after placing it on the roof of my car). For discipline, I had placed myself on a 'digital' diet.




