Fish Friday: Raise a glass to seafood…but not the one you think

If you’re still believe that fish = white wine – hey, the ’70s called and they want their Blue Nun back. Today is the age of the craft brewery, and beer’s glorious variety pairs just as well – or better – with creative fish and shellfish dishes. Just how well was clear at a special beer and seafood dinner that I had the pleasure to attend this week at Mandolin in

yellowin funa tartare

yellowfin tuna tartare on Vietri plate

Raleigh. I was honored that chef Sean Fowler was inspired by “Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast” to bring the feast celebrating the state’s bounty together.

Instead of wine pairings, beers from five local breweries were matched with the courses, which were prepared by chefs Matt Kelly of St. James Seafood, Eric Montagne of Locals Seafood, Bill Hartley and James Clark of Postal Fish Company, Jake Wood of 18 Seaboard, Ricky Moore of Saltbox Seafood Joint, Matt Kelly of Mateo Tapas and Fowler.

I even sipped an IPA, which I usually despise. But the bitterness of Neuse River Brewing Company’s white IPA perfectly balanced the richness of Moore’s North River Clambake Ragout (wood-grilled black drum and summer truffle-corn soubise). Fullsteam Brewery’s light yet flavorful Paycheck Pilsner matched Fowler’s first course, Yellowfin Tuna Tartare (potato chips, saffron, quail egg and herbs). Other beers from Lynnwood Brewing Concern, Bond Brothers and Brewery Bhavana showed what great food and great beer can do together.

As you’re exploring new-to-you kinds of North Carolina fish and shellfish, tap into local beers, too.

Now, go fish!

To learn even more, take a look at “Carolina Catch.” And the Moose is loose! Visit Events at debbiemoose.com to find a cooking class or signing I’m doing near you.


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