If you’re tired of having to eat stick-to-your-ribs food with the air conditioner on then check out my recipe for speckled green bulgur with red potato sauce over at Marcus Samuelsson’s blog…it’s the perfect mix of fall and summer.
I have next to no experience with oysters or beer, and yet when the fabulous folks over at PALM breweries asked me if I wanted to attend the Oyster Bash hosted by Ted Allen at NYC’s Wine and Food Festival and receive a little info session on how to pair beer with food. I said absolutely hands down yes.
Simple. I am the lone beer amateur in a group of friends that is chock full of beer connoisseurs. I need to step up my game (or at least have something intelligible to say on the subject at parties).
Thankfully, David van Wees and Anthony Giardina, the two PALM representatives present at the Oyster Bash, did just that. They explained to me that it’s PALM’s unique ratio of ingredients and mode of preparation that gives it such a crisp refreshing flavor that pairs well with just about anything.
Oysters, red velvet cake, ice cream sundaes. You name it and this beer will compliment it.
Speaking of oysters, I’m fairly certain I ate more of them at this bash than I ever have in my entire life combined! Not only was there an abundance of plain oysters that you could dress with lemon juice or some cocktail sauce but eight different chefs were there presenting their best oyster recipes as well.
My favorites were certainly the Greek Style oysters by Chef Michael Cressotti, the BBQ Sauce and Smoked Coleslaw oysters by Chef Shane McBride, and the Greek Yogurt and Pomegranate Oysters by Chef Michael Psilakis.
All in all, it was a day to be remembered both food-wise and beverage-wise.
Thank you so much for the kind folks over at PALM for giving me this opportunity and for introducing me to my new favorite beer!
Disclaimer: Though I did get to attend this event for free, my thoughts and opinions on it are my own. I received no monetary compensation for this post.