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The Food Issue
2014
grainswest.com
37
“Beer is so versatile,” said Brian smith,wild rose Brewery’s director of brewing operations. “There’s such awide
range of flavours with your yeast, hops andmalt. You get all sorts of colours and strengths, you’ve got varied
carbonation and bitterness. It really gives chefs a lot to playwith.”
here,winfield playfully pairs electric AvenueGolden lager with salmon so buttery soft it melts in your mouth.
The crispness of the lager supports the subtle, smoky play of flavours in the dish, including an insanely
delicious garnish of crisped salmon skin.
Slow-Poached Wild
Spring Salmon,
Pearl Barley, Feta and Fiddlehead Salad