Mother Earth Brewery Dinner Pairing – 2016 Outer Banks Taste of the Beach

Last Thursday we welcomed Travis, brewmaster from Mother Earth Brewery, to talk about their new Windowpane Series as part of the 2016 Outer Banks Taste of the Beach. Chef Wes prepared a 4-course dinner full of locally sourced seafood. The event was a huge success and diners enjoyed the food and the new beer series. Check out some pictures below:

1st Course – Shrimp & Grits


These are Mascarpone laced grit cakes, with bacon-wrapped Green Tail Shrimps from Wanchese and fire roasted tomato cream. We paired this with the new Endless River Kolsch.

2nd Course – Munich Dunkel Marinated Pork Belly


For this dish we served NC-sourced pork belly on a sweet potato crostini, basted with strawberry bbq sauce and topped with sourthern chow chow. This course was paired with the new Dark Cloud Munich Dunkel.

3rd Course – Juniper Berry Cured Local Rockfish


Outer Banks Rockfish cut topped with buttermilk marinated, fried local oysters and spicy remoulade sauce. This was deliciously paired with the Fig & Raisin Belgian Dubbel.


Mother Earth Brewery Windowpane Series, Blackberries and Fig & Raisin

4th Course – Tomato Pie

Made with fresh tomatoes and herbs baked with crusty bread and pimento cheese, this tomato pie was paired with a deliciously hoppy Sisters of the Moon India IPA.

Bacon Laced Banana Pudding for Dessert


Mixing cholocate-dipped bacon with our creamy banana pudding was a huge success at the 2016 March of Dimes Signature Chefs Auction, so we incorporated it in the dinner and paired with the Blackberry Ale, a slightly sweet brew aged in Pinot Noir barrels.


The Pairing


It was a fantastic night and were glad to have Travis and the Mother Earth team here, but we need to thank our OBX friends for coming in. Look forward to more pairing events coming soon!

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