BREWS

I recently had the opportunity to take part in the taping of a television show called, The Endless Feast.  The show airs on PBS stations around the country.  The program brings together farmers, chefs, fishermen, brewers, vintners and food lovers.  Each episode features an amazing meal and local and sustainable food providers.

The host of the show Elizabeth (“E-Beth”) Johnson visited the brewery and spoke with David Blossman and me about Abita’s many green brewing initiatives and the wonderful pure Abita Springs water used to make our beer.  

In the Tasting Room E-Beth and the crew sampled the beers we had chosen to pair with the feast.  Many people are familiar with choosing different wines for a meal, but don’t consider doing the same with beer.  Like wine, beer has different flavors, aromas, subtleties and aftertastes.  In fact, beer stands up very well to many strongly flavored foods that wine just can’t handle.   Join us at the next Abita Beer Dinner and experience beer pairings for yourself.

At the end of the afternoon the Endless Feast crew said it was the best day they’d ever had while working on the program.  Abita Beer made some new fans that day.

A few days later we travelled to the Victoria Inn Bed & Breakfast in Lafitte for the feast.  Chefs Susan Spicer (Bayona), Donald Link (Cochon)  and Aaron Burgau (Patois) prepared a great meal which was served under the oaks in the gardens of the Victoria Inn.  

Watch for The Endless Feast featuring Abita Beer in April of 2010.  I’ll keep you updated on the exact broadcast date.  Thanks to everyone for a great experience and an amazing meal.  

Enjoy,

Mark Wilson - Brewmaster
Abita Brewing Company










Menu
Crab and pumpkin soup with toasted pumpkins seeds
    Paired with Abita Pecan Harvest Ale

Fried oyster and market lettuce salad with L’hoste meyer lemon buttermilk dressing
    Paired with Abita Restoration Pale Ale

Grilled goat roulades with rosemary olive vinaigrette
    Paired with Abita Amber

Shrimp and Farro Risotto with Grilled or Roasted Squash
    Paired with Abita Fall Fest

Lemongrass Panna Cotta with Citrus-Kefir Lime Salad
    Paired with Abita Purple Haze

Others who contributed to the Endless Feast included:

Accardo’s Gourmet Produce – produce
Four Winds Seafood - shrimp
GROW Farm, Nick Usner – produce
L&L Seafood  - crab meat
Motivatit Seafood - Oysters
Pontchartrain Vinyards – wine
Tales of the Cocktail, Ann Tuennermann -  Sazerak cocktails
Your Event Delivered - rentals