We Heart Flying Fish

Notes from a recent Flying Fish Beer and Cheese Paring Event at the Philadelphia Art Alliance
(j is for jen's vote, t is tivoni's)








---
Extra Pale Ale (4.5%)
strong wheat taste without the bitterness
j/3.5 t/2

with Garrotxa, a firm, Spanish goat cheese
j/3 t/3

---
Extra Strong Bitter Amber Ale (5%)
malty, caramel taste
j&t/ 4

with a sweet, unaged Red Wax Gouda, Dutch
j/2.5 t/2

---
Abbey Dubbel (7%)
strong, bold taste, yet smooth
j/2 t/3.5

with a green, grassy-in-a-good-way Sage Derby cow cheese, Welsh
j&t/3

---
Octoberfish (4%)
chocolate and nut taste
j/2.5 t/4

with a soft, 40% fat, brie-like Taleggio Italian cow cheese
j&t/ 2.5 (too indulgent)

----
Hopfish India Pale Ale (6.2%)
heartier than your average IPA
j/2.5 t/3

with a dry, sharp Irish Cheddar
j&t/ 3

---
Belgian Grand Cru Winter Reserve (7.2%)
A thicker version of their fruity Summer Farmhouse Ale
j/2.5 t/3

with a cherry juice and walnut-infused processed Gourmandise French cheese.
j/ .5 t/1.5 (like french cheeze whiz)

Green Chili Coconut Noodles with Chicken

4 pieces of chopped Pickled Eggplant*
thinly sliced Fresh Garlic
Mixed Vegetables (carrots, snap peas, onion, broccoli, cauliflower)
1 can of Unsweetened Coconut Milk
4 heaping tsp of Green Chili Paste
handful of chopped Cilantro
1/2 box of cooked Whole Wheat Thin Long Noodles
chopped Chicken

*sliced eggplant in red wine vinegar; soak 1 day

1. In a large wok, cook the eggplant with garlic on low heat until it starts to soften (aprox. 20mins)
2. Add vegetables, chicken and 2 tsp of green chili paste; stirring frequently
   
3. Pour 1/2 can of coconut milk, blending with the green chili paste
4. Add cooked noodles and the rest of the green chili paste
5. Pour the remaining coconut milk
6. Mix well
7. Serve with fresh ground black pepper, to taste

We recommend a Pinot Grigio