By Michael Welch
The New York Wine and Culinary Center in Canandaigua is bucking the old belief that beer and wine don’t play well together. Greg Siebert, the Taste of NY Lounge Manager, spearheaded the effort to give beer a place at the NYWCC bar, literally.With 11 taps and 60 different bottles of New York beer available, suds are finally getting some respect.
“Given that we are here to promote New York agriculture, and beer is a product of that, it seemed like the perfect fit,” he says.
A monthly dinner series kicked off in March with a five-course menu, each plate matched with an offering from a NY brewer.
“Our chefs believe that there is as much nuance in beer as in wine, especially when paired with food, and they’re really enjoying working on these dishes.”
With combos like honey-glazed ribs with JW Dundee Honey Brown Ale, Spicy Thai Shrimp with Genesee Cream Ale, and even Blueberry Cobbler with Rohrbach’s Bluebeary Ale, who wouldn’t?
This article originally appeared in our 2008 Spring edition.
