Our friend Andy has recently embarked upon a crusade to make beer and food pairings his bitch. Last night marked the second chapter in this poignant saga. The most delightful of his stylings, by far, was his dessert dish: fried plantains in a rum, cinnamon and brown sugar glaze (Andy, correct me if I’m wrong).
He also prepared a homemade cinnamon ice cream, which didn’t quite turn out. I’ve got high hopes for the next version, however. To top it all off, this scrumptious dessert was paired with an equally scrumptious Celebrator Dopplebock.
As we say in consulting, the synergies in the beer and food were fully leveraged.