Tuesday, November 8, 2011

Perfect Pair: Alaskan Halibut

Tuesday is all about pairing food and drinks.  This week Cafe Saint Ex helped us out.   
The Dish:  
Alaskan Halibut with Butternut Squash Hash Brown, Charred Brussel Sprouts and a Truffled Pear Coulis from Cafe Saint Ex ($25)

After a four week kitchen renovation, Chef Billy Klein is taking advantage of his space and creating some amazing dishes.  

He roasts his halibut and chars his brussel sprouts under the salamander. He fries the butternut squash hash brown on his new flat top.  Billy has a way to make all vegetables taste delicious.  Our meal was fantastic and I'll be sharing the other dishes and pairings in the upcoming weeks.  In the meantime, stop by Cafe Saint Ex to check out their new menu.

The Pairing:  

Gran Cardiel 

The uniquely powerful aromas of the viura and verdejo grapes and the grapefruit finish make this a great choice to pair with this dish.  The halibut is delicate so it is important to select a pairing that won't overpower the flavor. 

Bell's Amber Ale *

I liked the beer pairing with this dish even more than the wine.  The key again is to pick a beverage that doesn't overshadow the delicate fish.  Bell's Amber Ale balances a mixture of toasted grain and light caramel notes.  The balance of flavors makes it a versatile food pairing option.  I'm always a fan of Bell's.

Photos by Lauren DeSantis

Cafe Saint-Ex on Urbanspoon

No comments: