It was admittedly my first time at the Central Market Cooking School, but I had a pretty good idea of what to expect. We were provided with menus, recipes, and an in-depth guide to the beer that we were about to sample. First course: Grapefruit, Asparagus & Pecorino Salad paired with Brooklyn Pennant Ale ’55. The Brooklyn Brewery representative, a very experienced brew master, mentioned that this beer was English-style, and my English partner agreed.
Next up, we learned how to prepare Lobster Chorizo Pasta. Don’t let the name fool you, it’s lobster that is cooked alongside chorizo, and not some mysterious, new seafood-sausage dish. The beer for this plate was the Local 1, a delicious Belgian-style beer that’s fermented inside the bottle (like Champagne!). This was probably my favorite thing both food and drink-wise of the night.
After further stuffing ourselves with burgers and Brooklyn Summer Ale, we moved on to a presentation on how to prepare Lamb Scottadito, meanwhile learning the proper way to taste beer between each plate.
The lamb was served with a dark, brown ale; a contrast to the East India Pale Ale that we were about to sample both inside and outside of our crepes.
The final course came around, and surprisingly we didn’t explode before it arrived. The crepes themselves had beer as an ingredient, and we were taught the short, but painstaking process it takes to prepare such a delicate dish. The beer proved to not be painfully hoppy, which was a pleasant surprise. If you’d like to catch one of these dinners near you, be sure to check out Central Market’s website. And if you don’t have a Central Market nearby, you’re still sure to have easy access to a delicious array of Brooklyn Brewery beers.