On one Sunday evening in April 2016 – the first glorious Spring Day of the Year – we finally (Kraut und Rueben Catering and Braukollektiv) got together in Café Ruef for this Beer and Food Pairing Extravaganza.
It was a lot of Fun to prepare for an Event like this, including two Evenings of getting together to try various Beers, try out possible Dishes and discuss how we imagined the Evening to work. On the Day it was a shame that my culinary Partner Hanna was sick and couldn’t be there to create our wonderful Menü. But a huge Thank You to Firas though, you are an absolute Legend, a wonderful Chef, and it was lot of fun getting to know you in the Kitchen. Thank you for stepping in at the last Minute even though you didn’t even know me.
Thank you to Flo Force Fotografie for the Photos.
To start the evening: Augustiner Pils with Homemade Crunchy Beetroot and Parsnip Crisps. 
A small Introduction into who is behind Braukollektiv and Kraut und Rueben Catering. 
Oohhhh what’s on the Menu? 
Behind the Scenes, preparation for the first Course. 
So what could I serve to a classic British Ale? 
Fish and Chips of course – only with a twist, it’s Vegan! 
For the second course: A Rhubarb Wheat Beer served with Caramelised Chicory, Winter Purslane and a Tangy Raspberry Dressing. 
The third course: A very unique Ginger Ale. To accompany it I served petit Pancakes with a Lime and Chili “Butter”. 
Thanks to Café Ruef for letting us have the use of their wonderful Kitchen, and Bar. 
A local delicious Tipple from the Black Forest, which I think has a very distinct Banana Flavour. It’s partner in crime was a Dark Chocolate and Almond Brownie. 
Time to cleanse the Pallet after round one with a Vodka and Lemon Sorbet. Thanks to Bensels for the Recipe and the Ice Cream Machine. 
A sneaky Peak in the Kitchen. Ready and waiting for Braukollektiv’s Dolly: Potato Cakes with a Cheeky Coriander Filling served with a Red Onion Chutney. 
Those fine men from Braukollektiv know their Beer, lots of fascinating Information for the Guests. 
When I first tried the accompanying Beer Boon „Oude Geuze“ I really didn’t like it – it was like old Socks. It was tough but this Wild Herb Salad with Bulgur and Pomegranate Seeds was a great match. 
Little Pastries filled with a Cashew Cream and Pine Nuts, served with a Beer inspired from the Forest and it’s Pine Trees. 
My personal highlight to round up the evening: Beeramisu! 
Braukollektiv meets Kraut und Rueben Catering (Chris, James, Myself, Børn and Gil) 
🙂 
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