Mead Tasting & Food Pairing
The event features author and mead maker Chrissie Manion Zaerpoor talking about her new book The Art of Mead Tasting and Food Pairing. Chef Chase took inspiration from the book to offer the pairing menu. Appetizer Mini Quesadillas stuffed with Brie and carmalized pears topped with toasted pecans and honey drizzle Clover Hydromel, Clover honey Salad Spinach salad with goat cheese, roasted beets and toasted almonds orange-balsamic dressing Sour Orange Blossom, Orange Blossom honey and lactobacillus Entree Pinwheel flank steak stuffed with arugula, Gouda and sun-dried tomato tapenade with peppercorn Demi-glaze served with roasted garlic polenta and grilled summer squash Mirth, East County Wildflower honey Dessert Dark chocolate torte with macerated bing cherries, and a mint chocolate sauce with Cherry Wee Odin Chocolate Cherry Port.