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The Food Issue
2014
grainswest.com
39
Wood-Grilled
Humboldt Squid,
Toasted Barley and KimchI Aioli
winfield’s approach to pairing is simple: serve beer that enhances both the taste of the food it’s servedwith and the
overall dining experience. In this bright, summer seafood dish, the light crispness of wild rose Brewery’s electric
AvenueGolden lager suits the richness of squid and the spicy tang of kimchi. The beer accents the savoury, smoky
char on the squid and the nutty, toasty edge of the barley.