A few weeks ago my husband and I headed over to Silvercreek Restaurant to check out thier much talked about Spring Bash (this post is long overdue). It was a celebration of the beginning of deck season and boasted live music, a special beer pairing menu and beer tasting. I invited my new friend, and fellow food writer, Rebecca Johnson along. We were relaxing and enjoying the food and drinks, when I had an idea. Why not start to have guest bloggers on Prairie Palate?! I asked my foodie friend if she would do me the honor of being my first guest writer. To my delight she agreed right away. Thank you Rebecca! So without further ado, here is my first guest blog post.
Guest Post by Rebecca Johnson:
This past weekend Rebecca invited me to have dinner with her, and her husband Corey, at the Silvercreek’s Spring Bash to celebrate Spring and the opening of Patio Season. The event ran from 5:30-8:30 on April 1st, 2017, early enough for dinner and late enough to watch the sunset. The Dalton Halls Band brought fresh and funky soul sounds, while Triptych Brewing brought four different brews that paired with a special Patio Bash Menu.
This was my first time having dinner with Rebecca and Corey, and we would’ve had plenty to talk about even if we weren’t at this fun event. However, the Spring Bash gave us so much inspiration we were rapidly changing topics of conversation moment by moment as we sampled each new item, took pictures, met new people, indulged, and listened to the band.
It was a little chilly that evening so I wore my fleece, but the heaters were out warming the patio nicely. We choose to dine inside the Greenhouse for extra warmth which still allowed us to hear the band and each other.
From inside the Green house we could look out and see the grill where Terrah King was grilling up our selections to order over a fiery hot coals.
We started ordering menu items and I soon found out that Corey is an avid, knowledgeable foodie as well. In my opinion, he should be the next guest blogger on Prairie Palate. The menu paired Curried Beef Kabobs with Triptych’s Little Secret Session IPA. I prefer to drink wine so I’m unfamiliar with beers, but Corey jumped right in to help me out. Before the beer arrived, he started educating me on the IPA. Given that it is an IPA we can expect that the beer will have strong hops. The Secret Session meant that it is a limited run, in this case for Spring. When the beer arrived, it lived up to this description. The nose was fruity, reminiscent of spring, but the taste was straight hops. He explained that this beer was paired with the curry dish because an “aggressive beer” is needed to cut the strong spices of coriander, cumin, turmeric.
The Kabobs arrived topped with a spicy tomato chutney. They were fresh, tender, and juicy from the grill, spicy and not to salty. The Little Secret Session IPA held its own and harmonized with the spices.
My favorite was the Pork and Feta Kefta. Feta cheese was mixed into the ground pork meatballs before being grilled to order just like the Kabobs. The skewer was garnished with plenty of chilled marinated cucumbers which I loved. This dish was paired with the Dank Meme East Coast Pale Ale.
Chilled New England Oysters on the Half Shell was Corey’s next must. They were topped with green papaya and lemon relish that was sweet and slightly tart. Excitedly, he began preparing the fresh oyster. He used a fork to free the oyster from its shell so it could slide easily into the mouth and down the throat.
Oysters are fabled to have aphrodisiac qualities probably due in part to this seductive method of eating. If the following picture is any indication, I think they might be working. The Pretty Nice Little Saturday Lager complimented this dish well, and you gotta love that name.
Rebecca snatched up a Grilled Pear Half next. We commented on the strawberry syrup and the poaching of the pear. This lead to conversations of blanching tomatoes for soup, and Corey’s own homemade tomato sauce. Like I said, we didn’t stay on one conversation topic for long. I liked the creamy mascarpone with fresh thyme leaves but Rebecca was enthralled by the drizzle of honey. Alternatively, we overheard one member of a nearby group who didn’t like pears and decided to skip that dish. Again, this was a conversation turner as we then discussed the movie Saving Mr. Banks where Ms. P. L. Travers also has a strong aversion to pears. When I got home, I had to re-watch the movie, but back to the dish at hand. This pear was paired with the Prairie Peach Picnic brew from Triptych.
After all that sweetness, I wanted a glass of water. Refreshingly, cucumber and mint water was also available and was treat in and of itself.
For anyone who wanted more than a sample of the beers, drafts and single 16 oz cans were available for $5, as well as their Peat’s Dragon Scottish Ale. As an added bonus, any 4-pack could be bought to take home for $16.
At the end of the meal, we decided that we had not indulged enough and ordered the Chocolate Solution Cake, which was chocolate cake covered with a thick layer of chocolate mousse wrapped in a thick layer chocolate ganache, and topped with house made whip cream, a sprig a mint and blueberries. This cake is so amazing that the woman at the table next to us came over to comment about its deliciousness with a wink as she was leaving. It was if we were sharing a guilty secret together.
All in all dining with Prairie Palate was the most stimulating dining experience that I have had in a long time. Thanks for inviting me to share it with everyone on your blog. Dear reader, here is a helpful hint. If you ever have the opportunity to dine with them. I strongly suggest you take them up on the offer. It will be a great time!
Rebecca Johnson is a lover of restaurant culture. A quasi-foodie who doesn’t cook because applying heat is too tedious, and scrubbing pots is too time consuming. Instead, she lets the professionals handle it for her while she drinks a glass of wine (always white, always dry, and never Chardonnay) and soaks in the atmosphere. She is always on the lookout for a quality eatery, be it in a hot dog stand or a place for fine dining. Check out more of her dining stories on Smile Politely.