For centuries, the monastic tradition has followed the Rule of St. Benedict–Ora et Labora (prayer and work.) This Saison farmhouse ale is in honor of the noble labor in which the monks engage. Hazy blonde in color, these rustic ales are designed to be complex and contemplative but also refreshign and drinkable after a day in the fields. With earthy and spice aromas this Saison has notes of green grass, and a faint citrus tang. The body is light and layered with fruit and spice accents and a dry, peppery, and refreshing finish. Released June 2011.
Sliced tomatoes, Basil, and vinaigrette.
Cap of the Saison. A very, very enjoyable beer. You’ll often catch me enjoying a small one of these when I’m off the clock after Savoy Night at Alembic Bar.
Steak rubbed with salt, pepper, and spices.
Heat that cast iron skillet up hot and sear the first side.
If you don’t set off the fire alarm, you’re doing it wrong.
Roasted potatoes, coming out of the oven.
After searing, we rest.
Tomatoes with Basil and Arugula in a Balsamic Vinaigrette.
Joseph Swan 2006 Zeigler Vineyard Zinfandel
According to winemaker Rod Berglund: “Noticeably sweeter with aromas of fresh blackberry cobbler. In the mouth it is a big wine with the richness and acidity of a light port. The fruit is bright and focused, and, like the Stellwagen, it has excellent balance. Great by itself, with cheese or with dessert. I can’t wait until the wild blackberries ripen as I am going to pick a bunch and make a blackberry cobbler to try with it. Yum!”
Cast Iron Seared Ribeyes, Braised Russian Kale, and oven roasted fingerling potatoes.
Who can resist a St. George Single Malt Whiskey Flavored Gelato Bar?