Dining Note
Beer goes nicely with food at Yazoo/Family Wash team-up
The main story in a recent New York Times Wednesday food section was titled "When the Right Wine Is a Beer," featuring Garrett Oliver, brewmaster of Brooklyn Brewery and a pretty decent cook. "To me," said Mr. Oliver, "beer and wine are both beverages meant to be served with food." (Oliver's book, The Brewmaster's Dinner, was published last year.)
Linus Hall, brewmaster and owner, with wife Lila, of Nashville's Yazoo Brewing Company, invites Nashville diners to check out some intriguing ale and food match-ups, as Yazoo partners with Family Wash for a dinner at the restaurant on Monday, June 28. The Wash's chef , Julia Helton, will prepare four courses: roasted pork tenderloin with Cuban pickled onions; blackened salmon with caramelized onions and blueberry coulis; a cheese course; and a caramel panna cotta. Hall will pair each course with a different ale. Cost is $35 per person, and seating is limited to 35 people. For reservations, call 226-6070.
—Kay West
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