Chef / Owner of Horse & Hound Gastropub
625 West Main Street
Charlottesville, VA 22903
Brief Bio: Chef Luther and his wife Brooke Fedora are the founders of the Horse and Hound. Both Brooke and Luther trained at the Culinary Institute of America. Luther followed that training up with several years in London working as a chef, as well as serving as a sommelier for classic London spots such as the Savoy and Drones.
Why is the pairing of food & beer important to you? It is a lot of fun, it helps to inspire new combinations of flavors that you may not have thought of and there are so many amazing beers to choose from that can live up to great food.
What got you started on pairing food & beer? My wife and I opened up a Gastropub in Charlottesville, we are really into beer and have 12 draught options that rotate on a regular basis. We work hard to get different, small production beers that no one else is selling. This type of atmosphere lends itself to beer and food pairing.
Who are the chefs you admire? Marco Pierre White & Gordon Ramsey
What are some of your favorite pairings? This depends on my mood but I will say that Chimay Bleue 2008 Grande Réserve paired with roasted chestnuts, formager d’affinois specialty double-crème, fig jam & a fresh baguette will blow your mind. This is something we discovered a few years ago but I keep coming back to it. My wife also made a Plum Crisp with black pepper mousse & Fuller’s Vintage Ale which was spectacular.
Favorite style / beer to pair with? I tend to favor Belgium styles like Mardesous Triple or Malheur 12 but I am really happy to work with lots of different styles of beer.
Favorite all time beer? This really does depend on my mood. I can’t say I have a favorite. I just love and appreciate good beer and appreciate what a light beer like Ommegang Hennepin Farmhouse Saison can taste like on a hot afternoon or how Schneider Aventinus Eisbock can warm you up and pairs really well with chocolate.
Feature dish in which you pair beer with food or use beer in preparing the dish? I made a dish called Flemish Carbonnade which was slow braised beef in Obamagang ale & prunes, smashed red bliss potatoes, & roasted vegetables. This dish was outstanding! It was rich and full of flavor.
Thoughts on the future of food & beer in fine dining? I think this type of pairing has begun to catch on and a lot more restaurants will be exploring this.
Wellshire Black Forest Bacon wrapped Dates stuffed with Union Jack IPA pine nut butter and soaked in Firestone Walker Brewing Company Union Jack IPA
Yield: serves 6
18 dates (dried & pitted)
9 slices Wellshire Black Forest bacon
1 cup pine nuts
2 cups 2 Tablespoons Union Jack IPA beer
Salt & pepper
1) Soak dates in 2 cups IPA beer overnight
2) Blend pine nuts in Cuisinart until creamy
3) Add pinch of salt & pepper, 2 T IPA beer
4) Place pine nut butter in small zip lock & pipe mix into soaked dates
5) Wrap dates in ½ piece of bacon each & skewer with a tooth pick
6) Bake dates in oven at 300 degrees for 30 minutes or until golden & crispy
7) Serve warm & with Union Jack IPA beer
Note: Be creative any bacon, nut or beer can be substituted in this recipe
We do beer dinners a lot and truly enjoy the creativity that beer allows. Check out our latest beer pairing that we put together for Charlottesville’s July 2011 Restaurant week on our website at horseandhoundgastropub.com