It was time for RDW to pay a particular visit to our friends at Lily’s Seafood in downtown Royal Oak. The occasion — Beer! We went out to see what beers are best paired to what plates that are being created in the kitchen. The key for this establishment is that Lily’s houses its own microbrewery which has advantages for manipulating this fun feast. From appetizer to main course to dessert, the pairings were pronounced in fluidity of notes from food to beer and back again so that a harmonious experience enveloped us all. Always putting a smile on my face, Susan Morton was on hand to greet me as my afternoon offered experiences untold. Picking up the pace in due diligence was Chef Scott Brown to demonstrate the wares sought for this theme. A longtime food service professional anchored in the Royal Oak environment, Chef Scott created a menu for CPC that showed off some summer flair with refreshing notes of cool beers to pair the presentations.
First out of the kitchen was a hefemosa mussel plate that was prepared from Prince Edward Island mussels in a light sauce with a dab of butter immersed in orange juice with fresh orange zest to pique the flavor and sensibility of the plate. Summery indeed, this plate offered a refreshing experience with the orange zest in particular, while serving a light sentiency with the wheat beer in which they were steamed. And of course, the Whitefish Bay Wheat was paired with this offering. Scott followed this opener with a serene scallop plate that sported a Creole-style blackening, which was met with cooling properties from a cucumber and tarragon crème fraîche adorning the plate. And for some extra palate pleasure, I had the absolute delight to dent my teeth into a ticklish tomato and heart of palm salad that garnished this groovy gastro-wonder. And paired with this creation was the Lily’s Light Pilsner, which kept things fresh and cooling.
Coming next from the kitchen, Scott brought out some crazy-meaty madness on a skewer in the form of Block Island Swordfish. Seasoned with Montreal steak seasoning to lend a more robust flavor, this hearty haven of heavier hopes halted my attention with its contrary theme into winter warming heralded by stout-mushroom gravy. Garlic mashed potatoes garnished the plate, and Sven & Ollies I.P.A. (India Pale Ale) greeted the grin meeting my face, or something like that. Hehe. But wait! Scott didn’t stop there. He hit me on my weak side with the Strange Stout Float. Made from coffee ice cream with Sanders fudge sauce, this madness stayed afloat in Strange Stout. But for me, Scott was kind enough to substitute the house-made root beer. What the hell, I had my day in the sun. And it was a long one, man. I got one hell of a burn, baby! | RDW
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