Chef Scott James: Pairing Food with Beer
Our Raleigh Tour #2 boasts three downtown Raleigh breweries including Natty Greene’s, Raleigh Brewing Company and Crank Arm. The tour is a great way to spend an afternoon learning about N.C. beer and sampling new beers. In honor of the Raleigh Tour #2, Chef Scott James has shared a recipe to pair with beer brewed by Raleigh Brewing Company.
Chef Scott James most recently served as executive chef of Midtown Grille located in Raleigh’s North Hills. He has accepted a new position with a restaurant in Raleigh, which should be revealed in a few weeks. Stay tuned for his exciting announcement!
Chef Scott has shared a recipe including roasted beets, sorghum whipped chèvre, citrus and pistachio. He previously included this recipe in a five-course Raleigh Brewing Company beer dinner as part of N.C. Beer Month. The dish is colorful and pairs well with Raleigh Brewing Company’s American wheat beer, The Big Squeeze. Every batch of this beer is brewed with two pounds of blood orange peels. The Big Squeeze is available until September at the brewery and is perfect for a hot N.C. summer.
Roasted Beets, Sorghum Whipped Chèvre, Citrus, and Pistachio
2 red beets
2 yellow beets
2 candy-striped beets
6 ounces Elodie Farms Chèvre
3 tablespoons sorghum
Zest of 1 orange
1 orange (segmented)
1 cup chopped pistachios
Bull’s Blood (micro beet greens)
1. Separate beets according to color. Season beets with salt and pepper. Wrap beets in foil (each color should be wrapped separately). Roast at 300 degrees for 45 minutes or until fork tender.
2. Cool the beets. Peel. Slice into scallop-shaped pieces.
3. Place chevre, sorghum, and orange zest into a food processor. Season with salt and pepper. Whip until incorporated. Let rest two minutes.
4. Spread the chevre mixture on a plate. Layer beets one color at a time over cheese.
5. Garnish with orange segments, pistachios, vincotto, olive oil, and Bulls Blood.