Odell Brewing headlines Vail Cascade’s Brewmaster’s Weekend
This week, the Atwater Culinary team is partnering up with Odell Brewing Co.’s Founder and Brewmaster Doug Odell at Vail Cascade Resort’s monthly Brewmaster’s Weekend. Brewmaster’s Weekends are part of Atwater on Gore Creek’s “Craft Beer, Creative Cuisine” series, a craft beer program the hotel launched earlier this year. The two-day event offers attendees the opportunity to sip, taste and appreciate the art of craft beer and good food. On Friday at the “Meet & Greet” tasting, guests can meet Odell and sample different beers for free. On Saturday, the “Small Plates & Craft Beer Pairing” offers a delicious tour guided by Odell and the Atwater culinary team of four different Odell craft beers complemented by four corresponding small plates. The pairing event offers a format for the team to serve more adventurous cuisine and showcase their multicultural experiences. The menu for each Brewmaster’s Weekend is reflective of the history, ingredients and overall style of the beer as well as its primary flavors. This weekend, Odell’s 90 Shilling Ale is paired with roasted pheasant pot pie, fall vegetables, quail egg and picked herbs. “We wanted to stay with the colonial theme of the beer,” said Stephen Belie, chef de cuisine, “and the richness of the pheasant and the quail egg pair well with the flavor profile of the 90 Shilling.” Odell’s Myrcenary Double IPA is paired with the bruled bone marrow, a hot item at urban dining establishments. “The decadent richness of the marrow needs the hops in Myrcenary to cut through it,” said Adam Smith, lead line cook, “and the Maui pineapple chutney further balances the dish with a touch of acidity.” The third course pairs spiced corned beef and hash with Odell’s Deconstruction, a soon-to-be released ale created by blending portions of the original batch in wine barrels. The final course is Odell’s unreleased Chocolate Milk Stout, which is paired with “Affogato,” a traditional Italian dessert.