Pallet's Epic Summer Tasting Mini-Review

Amelia and I really enjoyed the event last night at Pallet where Chef Buzz Willey teamed up with the guys from Epic Brewing to put together a meal to mark Pallet's first change of season since opening up here in SLC.  I'm pressed for time a bit these days so this will be a bit truncated.  As you know if you read this blog, I'm a fan of Pallet.  Last night, they did not disappoint.  Although I try my hand at brewing, my knowledge is pretty limited, so head over to Epic for a more complete picture of their beer offerings.

We started with a banana and avocado salad, which was a caramelized banana on top of avocado puree with  corn nuts, mint leaves and grapes.  The pairing here was the Straight Up Saison - a beer we both really like for being drinkable with just enough complexity (sour finish) to keep things interesting.

Next course was probably the best: seared scallops, black rice, fresh cherries, salted caramel, citrus and smoked sea salt.  The pairing here was a Wit Beer - flavor profile is dominated for me by coriander and this is also a highly drinkable beer.  This was a great choice for the scallops as it didn't overpower the dish so I got to focus on the entree while enjoying a great beer.

Third we got a bison tri-tip salad which was built out of corn, asparagus, almonds and topped with balsamic.  The beer pairing was the Hop Syndrome Lager - a beer I had never tried.  This was a super interesting brew - think of a Pilsner Urquell infused with a healthy dose of American hops (bittering and aroma).  I would definitely drink this one again!

Fourth course (I dug in before it struck me to snap a photo) was a sea bass with green apple, fennel blossoms, snap peas and topped with a creme fraiche and caviar.  The beer pairing was the Brainless on Peaches.  I was really blown away by this beer - I would never usually touch a beer with fruit, but that is probably because I've only tried out wheat beers that are heavy on the fruit.  The Brainless has a ton of peaches in there, but it is a really complex flavor that doesn't make you think peach at first.  Almost drank like a wine.  I'll be buying this one for sure - my favorite beer of the night.

Dessert was a toasted marshmallow with a rhubarb espuma, graham cracker crumbles and lemon ash.  This dish was paired with the Epic Smoked and Oaked - a favorite of mine.  I have to admit that I've done exactly what the brewmasters said "you don't really want to do with this beer".  That is, to pour it into a pint glass and drink it down.  Instead, the recommendation is that this one be enjoyed in smaller portions (it is about 13% ABV) and with a good cigar or pipe.  Adding that to the bucket list.

The verdict?  Another great evening at Pallet, made greater by the truly astounding knowledge of the Epic guys.  I learned a lot about their beers and the passion that goes into sourcing yeasts and ingredients that most breweries don't bother with, regardless of size.