Food Pairing Menu
All New Menu Items for 2010
SAVOR menu items were inspired by brewpub menus from around the country will be prepared and served by Federal City Caterers. Food items will be served as small dishes and appetizers created to match the taste profiles of craft beers. The “Beer Chef” Bruce Paton, participated in a pre-event tasting and will be available to assist participating breweries with selecting specific beer styles for each item. Beer samplings will be served as 2-ounce portions.
Artisan Cheese Table
Thank you to the American Cheese Society and the Wisconsin Milk Marketing Board for coordinating these wonderful featured cheeses.
Carr Valley - Menage
This mixed-milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime pastures.
Cowgirl Creamery – Red Hawk
a triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from the Straus Family Dairy. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange.
Hollands Family Farm – Marieke Raw Milk Gouda
Mildly sour nutty nose, pleasing nutty-buttery flavor, very savory and creamy, light aftertaste with a mild tang.
Maytag Dairy Farms – Maytag Blue
Generously donated by Maytag Dairy and Anchor Brewing Company. This cheese pairs well with a variety of beers. Explore!
- Oreganzola – With slight, classic veins of mold and a creamy, buttery texture, this Gorgonzola-style cheese is aged a minimum of 120 days in caves. During this time it takes on sharp, tangy, fruity characteristics.
- Smokey Blue – This cheese is cold smoked for 16 hours over hazelnut shells from the Pacific Northwest, resulting in a balance of sweet caramel and hazelnut flavors that magically contrast the blue cheese sharpness.
- Rogue Chocolate Stout Cheddar – The curds for this cheese are made from whole milk from a single herd of Holstein’s raised at Bonanza View Dairy in Oregon. They are hand-rolled with Rogue Ales’ Chocolate Stout and organic chocolate syrup from Dagoba, both for color and to help bind the beer and curds, giving the cheese a light brown marbled appearance.
Roth Käse – Blue Affinée
Select wheels of Buttermilk Blue are cured a minimum of six months; denser, with a peppery note, added layers of flavor.
Sartori Foods – Bellavitano
Crafted in the heart of Wisconsin’s dairyland with a unique flavor profile featuring a rich and creamy texture with a great, cravable taste reminiscent of an aged, premium Cheddar balanced by a full flavored Parmesan.
Vermont Butter & Cheese Creamery
- Bijou – Made from pasteurized milk, this French-style ripened goat cheese has a mild, fresh goats’ milk flavor. The smooth and creamy texture paired with the sweet and mild flavor of the natural rind brings to mind notes of fresh flowers, citrus, hazelnuts and yeast.
- Bonne Bouche – A hand ladled, ash-ripened aged goat cheese, who’s name literally means “good morsel”. When fresh, this cheese has a mild, yet still acidic texture, similar to a fresh chèvre. With age, however, it becomes softer and the rind becomes more dry and piquant.
- Coupole – An American original that is styled after French cheesemaking techniques, this cheese is dense and very creamy with a rind that has a sweet yeast flavor that increases with age.
- Double-Cream Cremont – A mixed milk cheese, made with local fresh cows’ milk, goats’ milk and a hint of Vermont cream. Also called the Cream of Vermont, this cheese combines the nutty taste of crème fraîche, the creamy texture of the Bonne Bouche, and the wrinkled rind of the Bijou, giving notes of cooked bread, hazelnuts, and yeast.
Widmer Cheese Cellars – 4 Year Cheddar
Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age.
Oyster Bar
The Choptank Oyster Company will host an oyster bar at SAVOR! Enjoy a sustainably harvested Choptank Salts on the halfshell with your favorite roasty stout or porter!
