Bacon and chicharrones
Executive chef Ty Kotz slices porchetta.
The boys of Crooked Ladder Brewing.
Sausages
So full.
That’s how I felt as I left the Topping Rose House in Bridgehampton, Long Island, having sampled just more than two dozen local brews and an eye-popping buffet of pork dishes.
It had been a very pleasurable, sunny May 3 afternoon at the Craft Beer and Pork Fest put on by the Topping Rose, a small luxury hotel and restaurant operated by celebrity chef Tom Colicchio.
There was not a bad beer among those poured by a coterie of area brewers—Crooked Ladder, Great South Bay, Greenport Harbor, Montauk, Moustache and Southampton Publick House. In fact, every beer worked incredibly well with the Topping Rose’s chow. And, it was also my first opportunity to sip the brews of Crooked Ladder, a nine-month-old microbrewery in Downtown Riverhead.
But, there was no doubt that the food was the star of the event.
Indeed, chef de cuisine Kyle Koenig, who instigated the event with his beverage director wife, Jessica, remarked that attendees, about a hundred by my guess, were focused more on the food rather than the beer.
It was hard not to.
On each table, a bowl of house-made chicharrones and a vase with crisp strips of bacon tempted sippers as sweet smoke drifted into the Topping Rose’s catering space from the pool deck, where executive chef Ty Kotz was overseeing the grilling of four kinds of house-made sausages, split pork shoulder and pork shawarma—all bursting with flavor.
I was completely enthralled by the spicy, roasted porchetta, which Koenig said was spiced after a walk through the kitchen’s spice closet, pork belly marinated in Indian spices and a zesty French garlic sausage. A house-made pate, meanwhile, matched delightfully with Greenport Harbor’s Curvaison, a bottled brew made with 2011 Martha Clara Vineyards sauvignon blanc grapes.
And the only non-pork edibles — Montauk pearl oysters from the Montauk Shellfish Co.— were a big wet French kiss from the sea, deliciously cold, briny and fresh and a perfect foil for any of a number of IPAs available.
Besides Greenport’s Curvaison, I found several other brews particularity noteworthy, among them Moustache Brewing’s easy drinking Milk and Honey Brown Ale, Crooked Ladder’s well-balanced 70 West IPA, Southampton’s Maibock and Great South Bay’s reformulated summer sipper Blonde Ambition.
And I had another unexpected find, the locally produced, hand-crafted Miss Lady Root Beer, produced in Amagansett by Rowdy Hall manager Theo Foscolo using sarsaparilla, licorice root, anise, honey, brown sugar and raw sugar, and molasses. Very different and, after all that beer, refreshing.
All in all, not a bad way to spend a May Saturday afternoon. Let’s hope Topping Rose does it again next year.
