We love when our favorite local restaurants and beverage companies come together to create a unique dining experience, which is why we were so excited when House of Tricks and Four Peaks Brewing Company came together to create this one of a kind menu pairing infusing culinary creativity with well balanced brews. Here’s a look at the menu and everything we loved about it… The First course was the Pitchfork Pale Ale and White Ale Street Corn. The Pitchfork Pale Ale (6.2 ABV) is Four Peaks’ take on the classic American-style Pale Ale. The enhanced hop flavor is balanced with a smoother bitterness, that they accomplish with a technique called hop-bursting. The Corn featured the White Ale a Belgian-style brew but with Arizona ingredients, including orange peels from a local grove and Sonoran White Wheat from Hayden Flour Mills. The Bitter hops complemented the perfectly roasted Sweet Corn’s creamy cotija cheese and lime finished off the balanced dish.
Sunbrew Chicken Taquitos with Kiltlifer enchilada paired with Sunbrew Beer. The Sunbrew (5.2ABV) is a Kolsh style beer, a proper Kolsh is a beer from Cologne. Four Peaks’ is a hybrid ale witch mixes traditional yeast strains and utilizing ale yeast and then fermenting the beer long and cool, like a lager. Which creates fruity esters of yeast ale making a carbonated Kolsh style beer. This award winning beer enhanced the flavors of the Pablano and Anaheim Peppers of the enchiladas and a kiltlifter chipotle style sauce. It was a balanced combination of sweet, slightly smoky, sauce and crispy taquito filled with shredded chicken topped with sour cream. This might have been the crowd favorite of the night, (if I’m speaking for the crowd).
Next, was the Peach Ale Mahi Mahi Ceviche with Red Corn Tortilla Chips paired with the Raj IPA (6.9ABV). The Raj IPA is a sweeter style malt, an English pale ale that has more hops than hop knot but the increased malts in this creates the balance, because Four Peaks is focused on balanced flavors. This dish really came together with the crispy texture that complemented the Ceviche, pickled cabbage, and guacamole topped with pumpkin seeds and blood orange. We love the finishing touches of this dish like the embellished texture of pumpkin seeds and the seasonal garnish of blood orange.
For the main course; the Odelay Mole Pork Osso Bucco paired with Four Peak’s Mexican Chocolate Brown Ale. Technically, the Odelay Mexican Chocolate Porter is Four Peak’s winter seasonal. Even though, as John from Four Peaks points out, it’s not even really a winter ale since Phoenix only has two seasons Summer and not Summer. House of Tricks has found a perfect reduction sauce for the Odelay Mexican Chocolate Porter in this mole sauce, it’s a great fit because the beer has a lot of red chili, Mexican cocoa and cinnamon in it. The Pork literally melted in our mouths as we took our first bite, but then again that’s something I’ve come to expect from the talented chefs at House of Tricks. They did this to themselves really, when you make something really well, people are going to expect that, not a bad problem to have.
Last but not least, we finished the night with Oatmeal Stout Churros with Cinnamon Apples and Helles Dolce de Leche paired with Four Peaks’ Oatmeal Stout (5.2ABV). The Oatmeal stout is a Nitro stout and only on draft and was mixed directly into the churro batter, topped with sweet caramelized condensed milk.
John of four peaks let me in on a little secret recipe of his, “The secret is half peach ale and oatmeal stout!” Definitely going to try that advice next chance I get!Thanks again to the amazing chefs and staff at House of Tricks! We can’t wait to see what you come up with in the future, in the mean time, here’s their dinner menu and you can find them on facebook to stay up to date for any future events. Cheers.