The second course was the soup course, but don’t let that fool you! The chefs got surprisingly creative in this round. The drier cider paired nicely with the texture of the oyster and the grapefruit element of each really tied the course together. The first course was a “small bite” consisting of an oyster on the half shell with grapefruit and jalapeno granite, paired with Downeast Cider’s Drier Side: Hopped Grapefruit. The whole set up was pretty casual with a really fun and upbeat atmosphere. After mingling for a while, it was time to grab our seats and get ready for the main event. All of the food (and obviously all of the cider) was gluten-free, making it welcoming for those who drink cider due to health reasons.
#Downeast cider mac
The night started with hors d’oeuvres, including mac and cheese bites, mini burgers, and flatbreads, as well as some of the best sangria you’ve ever tasted.
Ciders can range from dry to sweet, they can be tannic, hopped, sour, or have other added fruits of spices, and therefore can be vastly different from one another. I already love their products, but trying each blend paired with a complimentary food highlighted the flavor profile and complexity to perfection. That’s right, cider can be paired with a multi-course meal just like wine or beer (but even better)! Many people that haven’t tried craft cider think that “all ciders taste the same” or that “ciders can’t be as complex as wine and beer,” but those people are wrong! I recently attended a five-course dinner at Joe’s American Bar & Grill complete with Downeast Cider pairings. Ever been to a cider pairing dinner? Me either…until recently, that is.
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