The finale of the SAVOR events was the Bruery and Allagash Brunch at Pizzeria Paradiso. I met Sarah there at noon. Unfortunately I told her to meet me at the Georgetown location and we had to scatter to the Dupont Circle location. It was hot out and up hill but we made it before they started. The menu:
In house made Granola
Fresh Fruit
Sliced Honeydew, Grapefruit Sections, Diced Kiwi & Blueberries
served w/ Greek Yogurt and a Biscuit
Bruery Hotenroth
Toad In A Hole
Coddle Egg Baked in house made Toasted Bread
served w/ Tomato Pancetta Cream Soup w/ Garlic & Herbs
Allagash Black
Spring Vegetable Pie
Asparagus, Peas, Zucchini, Artichokes, Corn, Landuff Cheese w/ Cilantro & Thai Basil after cooking
Allagash White & Bruery Tradewinds
Sweet Potato goat Cheesecake
w/ Walnut Crust Served w/ Bourbon Sauce, Bananas & Almonds
Allagash Curieux & Bruery Coton
It was my first beer brunch and it was quite yummy. It felt odd drinking such high alcohol beer at that time on a Sunday but it all went together well.
The Toad in a Hole was basically a poached egg baked in toast served in tomato soup. It was as good as it sounds. The Allagash Black that went with it was bourbon barrel aged for a year. I've had the Black but that was my first time having it bourbon barrel aged.
I thought the vege pie was great. The veges were cooked just right. The cheese held it together perfectly without being too much. And with this course they served not one but two fine beers.
I'm not a sweet potato fan but the sweet potato goat cheesecake with the bourbon sauce went well with the bourbon barrel aged beers. It came with the Allagash Curieux and Bruery Coton. The Coton is 14.5%. This was getting nutty. Somehow both Sarah and I made it home on our bikes.
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