THE BEER PAIRING DINNER AT UTOG
UTOG showcased their best selling craft brews and serious cooking chops at a four-course beer pairing dinner on Tuesday, October 18, 2022.
By Deann Armes
Food Reviews
Star of the show: the Cajun Cheese Ravioli paired with UTOG Pale Ale stirred animated oohs and ahhs amongst strangers.
UTOG was recently identified as Utah’s fastest growing craft brewery with a 104% increase in sales, as reported by Axios based on data from the Brewers Association. On Tuesday, the three-year-old brewpub showcased some of their best brews in a four course beer pairing dinner.
The exclusive event, $44.50 per person, sold out so quickly after it was announced that UTOG extended the time by two hours, providing the experience for two groups of foodies and beer connoisseurs from 5-9 p.m. seated communal table-style inside UTOG—a brewery, dining establishment, and beer store under one historic roof on Grant Avenue in downtown Ogden.
Each 10 ounce pour and dish was presented by UTOG owner and head brewer Carson Foss along with the executive chef.
For vegetarians there was no lack: thoughtfully roasted cauliflower for round one was the perfect stand-in for the scallops.
Ginger Scallops—or cauliflower for vegetarians—was served alongside the Snapdragon rice lager; basted in a lemon ginger butter over warm lemon garlic puree and watercress with sesame oil, it was a welcome alternative to your traditional first course salad.
Next came the biggest crowd pleaser of the night: Cajun Cheese Ravioli, the stuff dreams are made of, in a rich buttery Southern sauce featuring delicately fried carrot and onion strings. The fresh al dente bite is unforgettable, as was the edgy saltiness that had you reaching for the UTOG Pale Ale designed to cut it.
Cajun Cheese Ravioli.
The earthy wholesomeness of the main course—braised lamb served boldly atop a heap of barley in beet au jus—was a warm color palette full of autumn flavor. We nestled deep into fall with Broccolini Barley with Braised Lamb and the Trail Rye’d, a rye infused amber. Fresh watercress leaves added peppery savor.
Broccolini Barley with Braised Lamb in a beet au jus paired with Trail Rye’ d amber ale.
The vegetarian version of lamb: tender beets.
Brews come to life with the right foods. If this truth wasn’t blaringly evident throughout the night, it couldn’t be missed by the grand finale: White Chocolate Truffles with Bourbon Mousse and the Buffalo Soldier black rye IPA. It will be difficult to enjoy another dessert without it.
White Chocolate Truffles with Bourbon Mousse and the Buffalo Soldier black rye IPA.
UTOG says the next Beer Pairing Dinner will be held in January.