Goose Island Beer-B-Que

One of the best ways to shake off a Halloween hangover is to get back on the horse and have another beer. Luckily enough, Goose Island was in town and they organized a helluva Beer-B-Que for the Hallo-weary.

Chefs from Chicago and Austin faced off at the Goose Island Beer's Beer-B-Que at Whisler's on Nov. 1st and guests were not disappointed. Based out of the Windy City, Goose Island beer complemented the wildly flavorful dishes presented that night.

My personnel favorites included grilled oyster mushrooms with fermented black bean and candied peanuts (from new East Side Show Room chef Fermin Nunez, Austin), pulled roasted suckling pig (by Central Market chef John Maxwell, Austin) and the grilled scallops with fall ramen noodles (Grand Tour, Chicago).

One dish I wasn't very excited about was the Arrancinni Goose Balls (Taverna Ristorante, Austin). The hard, tepid crust of the traditional Italian dish deceived several diners who were rewarded with burned tongues after biting into the pipping hot rice inside. As far as the beer went, Goose Island had a large variety behind Whisler's bar, but the vintage Belgian Style Pale Ale, Matilda, stole the show.

This is difficult for me to say, having grown up in Chicago, but it was a taste of two cities and the Austin chefs took the prize. Good thing pizza wasn't on the menu.