Brewer’s Plate 2015
The 11th annual Brewer’s Plate brought together close to 90 brewers, restaurants, and food artisans from the Philadelphia region to support Fair Food. Fair Food is a nonprofit organization whose mission is to enhance connections between farmers and restaurants, bring healthy local food to Philadelphia markets, and support sustainable farming in the Northeast region.
An excited crowd had lined up for the 5:30 entrance, and upon entry they were greeted by a plethora of delectable options.
Garces Group occupied prime positions on the main level at the front of the festival, with Amada and Yards sitting in the spot closest to the entrance. Amada brought braised black mission figs wrapped in Serrano Ham with fig mustardo, and paired it with Cicada, Yard’s Belgian Style IPA.
Over at the bar, Distrito made a spicy braised brisket taco with tomatillo, carrot slaw, crema, and cilantro to pair with the Clover Club, a classic pink frothy Philadelphia cocktail made with Bluecoat Gin, Dry Vermouth, lemon juice, simple syrup, raspberries, and egg whites.
By Verizon Hall were many restaurants and breweries. Among the highlights included the DiBruno Brothers cheese spread, which included grilled cheese with 1732 bacon and pickles.
Hallowed Ground by McKenzie Brew House, a fantastic barrel aged dry-hopped saison, will be released next month.
Closer to the stairs was Evil Genius, who brewed Hop King, a solid hop-forward imperial IPA.
Their pairing partner, White Dog Cafe, made a wonderfully light Shellbark chevre mousse which was topped with pickled ramp giardiniera and crispy sunchokes.
For the people who like some kick to their beers, Naked Brewing made Jalapeno Bizness, a saison that had jalapeno flavor without the heat.
By the stairs to the second floor, 2nd Story Brewing made seared scallops with pistachio puree, leading to one of the longest lines in the event. They served it with their Evolve IPA, a sessionable IPA with a wheaty backbone and a light citrus hops presence.
High Street on Market, which has been nationally recognized for their baking program, served Potato Bread with Dogfish Head Midas Touch soaked raisins, and a River Horse Chocolate Porter rye sourdough, both topped with house cultured hops butter.
On the 2nd level, The Industry made a Troegs Troegenator-braised pork belly with a Korean BBQ sauce, Asian slaw, with sweet and sour Chicharrones dust.
Shawnee Craft brought their Frambozenbier, a good fruit beer with tastes of light tartness and subdued raspberry.
Vault Brewing made a strong showing, coming with nitro cans of coffee stout. The addition of nitrogen gave the stout a smoothness and creaminess rarely found in canned beers.
They also brought their Smoked Robust Porter, the flavor of which paired strong meaty smoke with roasted chocolate.
Moving up to the 3rd level, Manatawny Still Works made a Cherry Mojito with their T. Rutter Rum.
Taco Mondo made fantastic smoked pig’s head tacos with crispy pork tongue and salsa verde.
London Grill brought duck-filled foie gras-topped pierogies and Korean BBQ lettuce wraps with pork, kimchi, and chili sauce.
JG Domestic partnered with Sly Fox and made a Cape May Salt Oyster shooter with an Nihilist Stout mignonette.
They also made a spot-on corned beef jerky.
Russet made moist, flavorful grass-fed pork and beef meatballs sliders.
Village Whiskey made BBQ pork sliders topped with cole slaw.
Alla Spina brought in small portions of their rich pig’s head bruschetta (which they also have during happy hour).
For dessert, Eclat Chocolates absolutely crushed it with their chocolate peanut butter bunnies, red wine ganache (the lacy chocolate has been served at Le Bernardin), Victory Hop Devil filled chocolates, salted caramels, and Peruvian chocolate.
Last, but not least, was the Victory section where they collaborated with Brewery Vivant.
Victory Brewpub brought two delectable bites: wild salmon pastrami with braised fennel ragout, spicy mustard cream, and micro wasabi, all on marble rye toast and Warm pulled pork belly salad with anise scented brandied cherries with toasted sesame on a wonton crisp (pictured).
Victory Artisans put together a plate that included smoked jalapeno HopDevil cheddar spread on toast, pilsner soaked pickle, and stout infused beef jerky.
Bon Vivant brought Tart Side of the Moon, a dark Belgian-inspired farmhouse ale.
The collaboration ale, Bon Vivant, is a crisp saison with a citrus finish.
The event was an absolute blast and a testament to how supporting local producers and brewers can change the character of a city. I can only imagine the growth we’ll see in the next year from the new connections made at the event.
-Richard Stark