I was honored to be allowed to attend an East Burn Beer Belly as a VIP this last week. VIP status meant that I got to hang back in the kitchen area of the EB Annex to watch the chefs in action and get the first photos of meal components and their finished products before they were served.
Each course is paired with a brew from a local brewery. This month the contributing brewers were Migration Brewery. I am in LOVE with their 8.9% grapefruity Belgian ale. Let me tell you….
First we had the pastrami cured gravlox on a crostini atop a bed of lightly dressed arugula and red onion salad. The gravlox packed a flavor punch to be sure, and were perfectly paired with the tangy dressed herbs.
I’m not going to lie, the star of the night was the sashimi napoleon. Extremely fresh ahi cut to order and layered with edamame hummus, crunchy wontons, mint leaves and a sweet soy reduction. SO AMAZING.
I can’t exactly remember what this was other than the fact that it was delicious. This is a testament to how much fun I was drinking the beer. Heh.
I’m pretty sure it was pork belly with a carrot and jicama slaw served with natural gravy. I think.
By dessert I unfortunately was stuffed and had to run home to rescue my babysitter. However, the best part of the night was the fact that all the proceeds went to benefit RIDE ON. The service that drives you and your car home from the bar for a flat $10 rate in SE Portland. Thanks RIDE ON, for keeping me and others safe. 
