Mamie Taylors: Food and taxidermy

Local establishment specializes in Okanagan Spring Pale Ale 

By Diana (Foodology),
Special to The Post

I was invited to the  Okanagan Spring Brewmaster’s Dinner at Mamie Taylors, which celebrates the start of Vancouver Craft Beer Week (May 29th till June 7th) and the launch of Okanagan Spring’s new Sonder Hefeweizen.
As a beer lover, I’m always intrigued by how different pairings can transform a dish.
Okanagan Spring Pale Ale is clear and copper coloured. It is fruity and hearty in hops with a nice, round finish, which I enjoyed.
Paired together were the Pale Ale with a Tuna Smokie with fennelkraut and dijonaise. The flavour of the tuna smokie was phenomenal and that bun had great texture.
Cornmeal fried rock fish with cajun spices, orange, fennel, parsley and old bay aioli  was really crispy on the outside, but inside the meat was quite dense and a tad juicy.
I found the slow Roasted Porchetta with roasted apples, polenta, and a olive & herb puree quite dry, but the polenta and the puree were very enjoyable.
Overall, it was a great event to meet other beer lovers and try the different varieties of beer.
 Foodology is a top ranked food blogger on UrbanSpoon. Read more of her experiences at www.foodology.ca. 

RATING: ****

FOR MORE INFORMATION, VISIT MAMIETAYLORS.CA