A perfect Duo

First Course: Smoked Trout and Dale's Pale Ale

Duo chef John Broening was not about to be outdone by the craft brews circulating throughout the room and the first course of smoked trout with pickled vegetables and creamed cucumber was as flavorful as it was colorful. According to Bonin, the pairing process is a back and forth between chef and brewer. Broening set a preliminary menu and then paid a visit to Jones where all Oskar Blues offerings were sampled and the best possible pairing was decided on. This particular dish was paired with the Lyons breweries flagship beer, Dale's Pale Ale. "A beer with some heft, some hop bite and some extra alcohol to clean the palate," explained Jones.