What's on Tap

What's on Tap

Food and Beer Experience takes over DPAC

Posted March 10, 2014

The Bull City Food and Beer Experience featured samplings of some of the area's best food and beer. (Chris Baird / WRAL Contributor).

— The Bull City showcased some of its best cuisine paired with craft beer on Sunday at the Durham Performing Arts Center.

The second annual Bull City Food and Beer Experience also boasted a craft beer panel and music from MIPSO. 

There were 30 restaurant and brewery pairings and the flavors were complimentary. G2B Gastropub had a tender Scottish salmon ceviche with UNiBROUE Fin du Monde, which was light with notes of fruit and very refreshing. Notably, they had a nice variety of options, including piped chocolate on sugar cookie dessert samplers. Another skillful duet was The Pit Durham’s Sous Chef Dominguez’ jowl bruschetta with crispy jowl, creamy herbed goat cheese, red pepper, red onion, and parm alongside Fullsteam’s hickory smoked Hogwild brew.

Vin Rouge had a Smoked Pork Belly plate with beer-braised sauerkraut and potato and stone ground mustard naturally complimenting hop-centric brews such as 21st Amendment’s IPAs. Geer Street Garden had perfectly melted, warm jalapeno bacon cheese fries with a choice of two sauces. They were spicy with just the right amount of heat, and set off exceptionally well by Smuttynose Brewery’s Brown Dog Ale.

Six Plates had a chicken curry served up alongside New Belgium Brewery’s Rye IPA, which was crisp without being overbearing. There was a nice touch of subtlety there. Bullstreet Gourmet and Market had a wonderful house cured bacon-wrapped smoked Polish sausage. This double smoked treat paired with Samuel Adams Double Bock. Mattie B’s served up their chips once again, this time with a flavorful beef stew and the selection of Tank 7’s Farmhouse Ale (saison style) was a definite plus. Two newcomers were on hand, Cilantro Mediterranean Grill with lamb and pita skewers, and Primal Food and Spirits serving pork confit, with sour orange mustard sauce on tostones (plantain slices). According to manager Adrian Lindsay, Primal plans to open in May.

Restaurants gave attendees an exclusive nuance of the Bull City’s famed food alongside the nation’s best brewery options. The event raised money for the Ellerbe Creek Watershed Association. The association has goals to build a network of preserves from the Ellerbe Creek headwaters to Falls Lake.

The event was sponsored by DPAC, Sams Quik Shop, and Tyler’s Taproom among others.


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