Beer vs. Wine: the Debate Continues at 1703 Restaurant

On Sunday, August 14, Stephanie and I had the opportunity to sit at the blogger’s table for Chef Curtis Hackaday’s Beer vs wine dinner at 1703 Restaurant in Winston-Salem. Chef Curtis is a superb chef that creates not only delicious dishes, he creates edible works of art. I know that can get thrown around easily but it’s really true here. When the blog post comes out, you can see the pictures. It’s lovely stuff.

The purpose of this dinner, outside of having delightful food, was to answer an age old question: beer or wine? Is it beer that goes with dinner better or is it wine? We’re about to find out. There were several clusters of people in the 2016-08-23 15.20.26restaurant and since it was a small crowd, they separated us to get “groups” opinions. We would vote after each meal and see who came out on top.

Ms. Jackie Biggs of Mutual Distribution Company was our wine sommelier and Mr. Andrew Turner was our beer sommelier (yes, that’s a thing). He is a scientist and co-owner (according to his Facebook page) of Mystery Brewing which was who provided all the beer for this evening.

First Course: Grilled Avocado, Curtido Crab Shrimp Salad, Arugula and Radish Sprouts.

I didn’t know you could grill an avocado. My question to Chef Curtis, the next time I see him, is going to be how the heck did he peel them to grill them? Never mind that he grilled it and it stayed together, I can’t ever peel it without crushing it. Then again, I’m no chef. The avocado was still very tender to have been peeled and grilled, but it was definitely firm. Surprisingly, too, the crab shrimp salad was warm and not cold as everyone at the table expected it to be.  It was quite flavorful, too and the crunchy, peppery arugula was an excellent first layer topping for the salad but then add the bright stalks of the radish sprouts on top? Man… that was some great stuff. The sprouts made it pop. One of my favorite adjectives with food construction, pop. It did here.

The beer was Mystery Brewing’s Gentlemen’s Preference Belgium Blonde and the wine was Hall Sauvignon Blanc. I thought the beer went better with the overall dish. The wine brought bright things out in the food, but I was more 2016-08-23 15.21.48about the depth that the beer brought. I voted for the beer. I was the only one at the table who did so. Wine won that round, en masse.

Second course: Gigante Bean Cassoulet, Tiny Veggies, Chanterelle Focaccia & Shiso Microgreens.

To take from Wikipedia: “Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.” This was good, it had some giant beans (hence the Gigante) and itty-bitty carrots and onions in there. Two things of note here is that Stephanie has an aversion to beans and she ate nearly the whole thing and I have an aversion to onions and I ate all of the wee ones in my dish. The focaccia biscuit was very nice and helped sop up the extra cassoulet juices. And my new favorite word in food: microgreens. A bright accent on top of the hearty bean dish was an added, textural bonus. It made the dish.

The beer was Mystery’s Evangeline Rye Saison and the wine was the Susana Balboa Signature Malbec from Argentina. I believe that Stephanie and I have decided that Malbecs are our new favorite red. We like “jammy” and that’s what you get with Malbec. It’s not necessarily sweet, but it’s not dry either. Just good. This particular one was very good for that. We purchased a bottle to bring home. The Evangeline Rye saison was high in ABV (8.1% – which I love) and deep amber in color but easy to drink. I thought the wine and beer were neck and neck on what went better 2016-08-23 15.23.00with the dish. When a tie happens, it’s always beer for me. Again, I was out voted. Wine won the dish.

Third Course: Porchetta, Watermelon, Shaved Fennel, Baby Vegetable Tops, Peach Mustard Hot Sauce, Pickled Ramps, Okra Straws, Micro Basil and Peaches.

Whew, there was a lot going on in this dish. First off, porchetta is a big, fat piece of pork roast. And what a wonderful thing that is, too! The watermelon cubes, baby veggies, peaches, shaved fennel, all culminated in a bombastic finish, especially when you drag it through the peach mustard hot sauce schmear. I am not a fan of okra, but I liked the okra straws. The pickled ramps were good, too. I usually steer clear of those but not tonight. The pork center was very tender and the belly was chewy and delicious. The skin was very crunchy! We all remarked about how loud we each were chewing; it was that loud. Overall, it was my first time having porchetta, I think, and it was by far my favorite course of the evening. Then again, I’m a meat eater and this dish once had a mother.

Mystery’s beer was Lockwood’s Retreat West Coast IPA and the wine was Zaccagnini Cerasuolo d’Abruzzo’s Rose di Montepulciano from Italy. Now, I have mentioned many times that I’m over IPAs and I’m hopped out. This wasn’t that kind of IPA. Sure, there was some hoppiness to it and it was definitely noticeable but it certainly did not attack my tongue. It was a smooth drink and I enjoyed it. I also enjoyed the rose and thought the light fruit of it went perfectly with the pork and the watermelon and peaches. So, believe it or not, I went with the wine for the dinner. Again, surprisingly, I was outvoted. Most everyone at the table went beer, even Stephanie. Beer won that dish.

Dessert Course: Matcha Beer Pound Cake, Carrot Ganache, Macerated Cherries, Chocolate Crumble, Peach Honey Sorbet and Lacy Pistachio.

To me, and I believe to everyone at the table this was two completely different desserts. The green tea and beer cake with the cherries on top on one side and the chocolate crumble, peach-honey sorbet and lacy pistachio on the other; both on top of a schmear of carrot ganache. The cake was very moist and the green tea mixed wonderfully with the cherries and those both went quite well with the beer that I’ll mention in a bit. The chocolate crumble was rich 2016-08-23 15.24.05but not too much so. And, the deliciously sweet sorbet with a lacy pistachio “cookie” dipped in it was a mix of warm and cold; deep and tart all at the same time. I thought it paired best with the wine that I’ll mention. I liked the carrot ganache but I think it would have been okay if it wasn’t there. Not bad mouthing it, just didn’t think it was absolutely necessary for the dish to work. Or should I say ‘dishes?’

The beer was Mystery’s Papa Bois Foreign Export Stout and the wine was Gerard Bertrand Banyuls from France. The blackberry and woody taste of the wine made it a great choice for me when it came to the chocolate crumble and sorbet part. And, the deep rich coffee-esque flavor of the stout made the green tea and beer stand out in the Matcha cake and cherries. Because it was, as I said, considered two different desserts on one plate and I thought that the beverage choices were each right for one of the components, I split my vote to a tie.  That happened with several of the diners, but overall for that course, beer won out. That made the overall consensus; 2 courses for wine and 2 courses for beer.

We bought the Banyuls and the Malbec as well as Mystery’s Gentlemen’s Preference Belgium Blonde and the Papa Bois Stout. I think all were fantastic but those were our favorites.

Chef Curtis, I tip my hat to you, brother, you did a fantastic and amazing job with the courses. Your food artistry is amazing. I appreciate you having us there and we will be returning to dine with you more often. It’s added to the ‘rotation,’ if you will.

1703 Restaurant owner, Molly Curran, said that they were going to have these kinds of dinners every second Sunday of the month. If you’re interested in participating in a future pairing or just having some of Chef Curtis’ wares, you can find more on their website. They’re located at 1703 Robinhood Rd in Winston-Salem. I highly recommend you do check them out.

Kudos Chef Curtis and Molly!

Bon appetit!

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