“This Sandwich, That Beer Throwdown IV” at The Portside Pub

We did it guys! On Sunday December 7th nine of the city’s finest restaurants paired up with 9 local breweries and created some simply spectacular sandwich and craft beer pairings! People came and ate and drank all while raising money for a really great charity!

After all the sandwiches were eaten and all the casks were drank, the votes were tallied and a winner was named. This time around The Portside Pub’s Maple Whiskey Bacon Ice Cream Sandwich with Parallel 49 Brewing’s Salty Scot Caramel Scotch Ale were voted as top pairing of the day! The pairing was really tasty and really complimented each nicely. In addition to best pairing attendees also picked their favourite sandwich which went to El Camino’s for their ‘El Hefe’ with Smoked Ham, Chipotle mustard, Annato glaze, smoked Caciocavallo, Poblano/Jalapeño/Aji Amarillo jelly & crackling. As well a favourite cask was also picked, this honour was bestowed upon Red Truck Brewing for their Limited Series “46 Porter” aged with oak and 40 Creek whiskey and dry hopped with UK Challenger hops and bitter Orange peel. So big congrats to all the winners!

Here is a rundown of ALL the pairings of the day:Bestie/Central City Brewing: Sausage and Pork Belly Breakfast Sandwich with sausage patty, cured pork belly, sweet chutney and egg paired with Maple Infused Red Racer Copper Ale

El Camino’s/Main Street Brewing: ‘El Hefe’ Two Rivers Smoked Ham, Chipotle mustard, Annato glaze, smoked Caciocavallo, Poblano/Jalapeño/Aji Amarillo jelly & crackling paired with ‘El Granjero’ Red Rye Saison.

Biercraft/Bomber Brewing: Pulled Duck Confit with blackberry bbq sauce, chayote slaw on sour dough paired with a Black Berlinerweisse infused with blackberries.

Pete’s Meat/Steamworks Brewing: Pork Belly Pastrami with pale ale kimchi paired with Heroica Red Ale dry-hopped with Chinook.

Local Omnivore/Dead Frog Brewing: Smoked Ribwich with housemade bbq sauce and coleslaw paired with Weeping Reaper Blood Orange Helles Bock conditioned with figs.

Portland Craft/Red Truck Brewing: Duck Fat “Confit’d” Pork Rillette with olive salad, Red Truck porter mustard on dark rye paired with Limited series “46 Porter” aged with oak and 40 Creek whiskey. Dry hopped with UK Challenger hops and bitter Orange peel.

Fable/Persephone Brewing: Pork Belly Steam Bun with kimchi, pickles and Fable sauce paired with Rum Runner Red Ale dry hopped with Galaxy.

Cartems Donuts/R&B Brewing: Wild Mushroom “Donut” Sandwich with a wild mushroom mousse, apple creme fraishe and a rosemary sesame crisp paired with Nettle and Herb Ale.

The Portside Pub/Parallel 49 Brewing: Maple Whiskey Bacon Ice Cream Sandwich paired with Salty Scot Caramel Scotch Ale.

Now with those winners there was also another big winner, Growing Chefs!. Through event ticket sales and the best raffle yet with amazing prizes donated graciously by Campagnolo, Earnest Ice Cream and Vine & Hops, we managed to raise $5,000 to benefit Growing Chefs!. We couldn’t be more happy and excited to be able to help out such a awesome and much need organization that inspires kids with a love for growing and eating healthy food through direct experience—getting their hands in the dirt, caring for growing plants, and harvesting and cooking their own vegetables. In addition to money raised we also gathered 175 lbs of food donations for the Vancouver Food Bank. growing chefs LOGO_Final Lastly a huge thank you goes out to all the guests that have made this event such a success. Also massive thanks to the participating breweries: Parallel 49 Brewing Company, Red Truck Beer, Main Street Brewing, Steamworks, R&B Brewing, Central City Brewing, Dead Frog Brewing, Persephone Brewing Co and Bomber Brewing. As well as to all the restaurants: Cartems Donuterie, Fable, Bestie, Biercraft, El Camino’s, Pete’s Meat, The Local Omnivore, Portland Craft and The Portside Pub (special thanks for hosting!).