One of my favorite hyper-local breweries, High & Mighty, reached out and asked me to do a class with them at the BCAE. A brew & chew to be exact. I was all like, on a Monday night, shit, that's what I'd being doing anyway. So we did that. It was fun. My homie Chef Chris Bauers came through on the class with me. Our strategy was to pair each beer with meat, because meat is so damn delicious. We used a different cooking technique for each of our 5 menu items, and sourced a unique global flavor profile for each one as well. Basically, we wanted to showcase how easily pair-able the beers of High & Mighty are with food. We did a flight, consisting of: XPA w/ 5 Spice Grilled Duck Buns, Purity of Essence w/ Scallop Ceviche, Beer of the Gods w/ Brat Spiced Veal Schnitzel, Two Headed Beast w/ Jerk Rubbed Pork Tenderloin & Charred Pineapple Relish, and the Pièce de Résistance, Fumata Bianca (Smoked Rye Beer) w/ Ras el Hanout Marinated Lamb Ribs. We did our thang-a-lang and had a blast. Shout out to my cohorts Andrew Bosquet, Rebecca Millette & Kyle Shade, as well as all the peeps that attended the class.