Hoppy St. Patrick’s day human friends! Some people know how to celebrate this holiday right, among those people are our friends at Baron’s Marketplace in San Diego. On the evening of March 16th, all of their 6 locations in the San Diego area put on another one of their amazing Backroom Beer Pairings to raise money for the San Diego Food Bank. At each one of these events, one per quarter, they pick a different local craft brewery to highlight and pair their beers with delicious bites made with Baron’s all-natural ingredients. It’s $15 per person for dinner and drinks, and 100% of the proceeds is donated! This time they teamed up with the folks at Modern Times Brewery.
We got a chance to preview their delicious St.Paddy’s-themed menu by taking part in the menu planning process. Basically just sampling different beers and small appetizers together to come up with the best pairings… hard work, we know!
Not only does Baron’s Market have super friendly staff and managers hosting this event, but the venue is something really special. They host it in their warehouse space in the back of their stores. Somewhere people don’t usually get to see… and let’s face it, why would you want to? But on these nights, they transform the warehouse space into a magical speakeasy-like venue that is cozy and quaint. We fell in love with this atmosphere at the last Beer Pairing, and we think others did too, as we saw many familiar faces.
Check out their mouthwatering pairing menu and photos from last night’s tasting below. We hope to see you at the next one!
- Welcome Beer – Modern Times Fruitlands: an Apricot Sour/Gose, a light and refreshing way to kick off the evening
- Cold smoked salmon pizza with capers and red onions paired with Modern Times Lomaland: a bright, rustic saison
- Dubliner grilled cheese with mango chutney paired with Modern Times Fortunate Islands: a hoppy, citrusy wheat beer
- Ruben cupcakes paired with Modern Times Blazing World: a hoppy, dank amber ale (if we could take favorites, this was the winner!) Recipe below.
- Chocolate stout cake paired with the option of Black House coffee: a roasty stout, or City of the Dead: a full-bodied, chocolate coffee stout aged in bourbon barrels
- 24 wonton wrappers or Phyllo dough
- 1 1/2 cups (about 7oz) chopped thin sliced corned beef
- 1 1/2 cups Swiss cheese, shredded
- 3/4 cup sauerkraut, well drained
- Chopped chives, for topping
- Heat oven to 375°. Grease a 12-cup muffin tin.
- Place one wonton wrapper or Phyllo dough in the bottom of each muffin tin.
- Top each with a tbsp. of chopped corned beef and a tbsp. of shredded Swiss cheese.
- Top each with another wonton wrapper or Phyllo dough, then top with another tbsp. of corned beef, a tbsp. of sauerkraut and a tbsp. of shredded cheese. Fold in to cover.
- Bake 15 to 18 minutes until edges are golden brown and cheese is melted.
- Remove from muffin tin; sprinkle tops with chopped chives.
- Serve immediately.