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Chic Chef Catering and Beer Pairing at Neches Brewing Company

January 17, 2019

Neches Brewing Company is teaming up with Chic Chef Catering and Events for a night of great food and specially selected brews.

The brewery has been pairing up with Chic Chef Catering for over a year, hosting events where diners can taste different beers and wines paired with seasonally inspired dishes.

“The only complaint we have ever heard is that everyone leaves so stuffed,” Carly Andrews Oubre, Chef and Owner of Chic Chef Catering and Events, said.

“We’ve done many food and beer pairings with Chic Chef,” The brewery’s marketing and events director Chelsea Fountain said. “Carly Oubre, is a good friend of ours and an amazing chef with amazing creations. She’s knows exactly what food to pair with certain beer and wine.”

“Guests mingle before and the dinner starts at 7 p.m.,” Oubre said. “The beer or wine is served before each course is brought out as we work through the menu. Tyler Blount, the owner, may speak a little to why we paired this certain beer with the menu.”

“Most of the pairings we have done have been for a sold-out room,” Oubre said. “When the brewery decided to discontinue serving food we got together and increased the frequency of events to about every month. We’ve now done five course pairings, three course pairings, a taco night, and a couple of special brunch events.”

The relaxed atmosphere of the Brewing Company is ideal for mingling with other food and beer enthusiasts before dinner, and booths that sit four means parties of two may be seated with a pair they don’t know.

“It’s pretty fun though, you get to meet new people and chat and bond over great food,” Fountain said.

Oubre laid out the five course meal from salad to desert.

“The first course is meant to bring you into the dinner slowly with a light and bright course, Oubre said.

The options of a Cava or spiced cider are easy drinking to highlight the citrus notes of the salad.

“The second course is a rich soup and the Pilsner and Chardonnay are meant to contrast and break up the richness of the dish,” Oubre said.

She said the third course pairing is meant to bring out the sweetness of crab and \ butternut squash with a lemon forward wine and beer.

“The fourth course is the main entree and the wine and beer are set to help bring out the nutty smoky flavors of the chicken and the herbaceous flavors of the roasted vegetables without overpowering them,” Oubre said. “The final course has lots of heavy spice in the cake and an overt tartness and sweetness to the frosting. The Cabernet’s heavy tannins and the slight bitterness of the beer will contrast well with these characteristics.”

Oubre said she develops her menu differently for each event.

“I always check to see if Neches Breweing Company has any new beers coming out that they would like to feature, and I go by and taste the newest ones with them,” she said. “I start with what produce is in season and think about any new food inspiration I have been wanting to incorporate. Then I’ll take those notes and go sit with Tyler Blount and we’ll talk about them and decide what beer they have that would really work with that.

“I usually suggest the wine pairings. The events are super relaxed.”

Sierra Kondos is a freelance writer for Cat5

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