One of the best things about being a vagabond chef is meeting new and talented people, and having the chance to work with them. On my Big East Trip this past August, I did just that at The Smiling Moose on East Carson St in Pittsburgh’s Southside. I found in Chef Locke a kindred spirit who had risen from the depths of the dish pit to become a passionate and skilled chef. We quickly found ourselves hip deep in both drinks and plans to collaborate.
On February 26, 2014 Locke and I implemented a beer pairing menu in conjunction with Troegs Brewing, and with the assistance of Alex Darrow (another of the Moose’s cooks).
Tossed Salad of Baby Kale, Spinach, Chard, Beet Tops, Grape Tomato, Candied Kumquat, Spiced Pecan, Cherry Stilton, and Brown Sugar Vinaigrette. Paired with Troegs Mad Elf (Belgian Strong Dark Ale).
Roasted Garlic and Cauliflower Soup Topped with a Chive and Basil Oil. Paired with Troegs Nugget Nectar (American Amber/Red Ale).
Rosemary and Parmesan Steak Roulade served over a Parsnip and Carrot Mash. Paired with Troegs Perpetual IPA (American Double/Imperial IPA).
Lemon Sorbet served with a Sweet Biscuit, Banana, Fresh Whipped Cream, and Belgian Chocolate. Paired with Troegs Cultivator (Maibock/Helles Bock).