We haven’t made it out to Fullerton lately. So when it was time for Grits to throw their inaugural beer dinner last month, we were all in. To be honest, Cody Storts exceeded our expectations. Paired with Stone Brewing, we were floored by the restraint (yes, Cody is actually capable of that) in the eight course dinner. We were in agreement with our dining companion when comparing notes, favoring all but one dish.
For a ridiculously expensive meal (who the frak charges $135?), the place was packed, the pours generous and it was one of the best house parties social atmospheres we’ve encountered. Service hustled that night, ensuring customers received their dishes and beers in a timely manner. Usually there are hiccups the first time you host such an ordeal. Yet they truly did nail it.
So it’s without hesitation we inform you that their second foray into beer pairing is happening later this month. Ballast Point is delivering the goods, while Storts is hinting at the night’s menu. For example, course one includes seared Hudson Valley foie gras, garlic franchise, fig and maple compote, and buttermilk shallot churros. This will be paired with Barmy Ale. We want to sit in on course four: duck confit with sweetened basil berry cured pork belly terrine, black garlic mustard, citrus frisee salad and crisp pancetta. It happens to be paired with Blackberry Sour Wench, and we dig all things sour beer.
The price is a steal for $90 (before tax and gratuity). You will need to pay half up front to secure a seat, though. Need more encouragement? How ’bout coffee crusted brisket or Pineapple Sculpin?
To RSVP, call Grits at (714) 449-0939.
