Anyone who’s tried artisanal Della Terra pasta cooked by chef Chris Becker knows that he’s an expert at pasta dishes. Combine his passion with Ludivine chef Jonathon Stranger’s expertise at farm-to-table cuisine, and you’ve got a menu that’s perfect for a Goose Island pairing.
Goose Island and Eater went to Oklahoma City during Migration Week to collaborate with Becker and Stranger on a custom, four-course dinner complete with beer pairings. Stranger's flavor-forward way of cooking plus Becker's rustic approach helped both the dishes, and the Goose Island brews, shine.
After a round of appetizers — house-cured salmon with pecan mousse, country pate, beavertail oysters with a pink peppercorn and white chocolate mignonette — the magic continued into the plated courses. The chefs made a green herb and asparagus salad with Oklahoma Golden Paddlefish caviar paired with Sofie, a barrel-aged Belgian-style farmhouse ale that’s both tart and spicy. A beer that’s reminiscent of champagne (and caviar) is the perfect way to kick off a dinner.
Then came the Della Terra gnocchi rustica made with lamb sausage, wild pea tendrils, green onion, and Pecorino Romano, which brought out the funky Brettanomyces yeast of Goose Island’s Matilda, a Belgian-style pale ale. The pale ales continued into the next course, when a Green Line Pale Ale was paired with a house pork choucroute of pigs feet with cabbage, bacon, pig’s ear, and potato.
Finally, to cap off a truly epic meal, it was time for a creme fraiche and cardamom panna cotta. It was paired with a custom beer cocktail, made with the Goose Island Gillian brew.
The night was full of beer talk, good food, and even a few chef guests (like Eater Young Gun Colin Stringer). We'll be traveling across the country to host more Goose Island Migration Week Dinners, so stay tuned for more unforgettable food and beer experiences.