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Epicuriad 2013: Beer For Brains Foundation's Annual Food Pairing Competition on March 22

Beer fans get ready, the Epicuriad dinner event will be here soon.
Beer fans get ready, the Epicuriad dinner event will be here soon.
Zach Fowle

You would think a craft beer-focused foundation holding a contest pitting one dish against a beer or wine would be, well, a little biased. But for the past two years, the Beer for Brains Foundation Epicuriad has been thoroughly pleasing food, beer, and wine fans alike.

See also: - Epicuriad: The Finest Food/Beer/Wine Pairing Competition This Side of ANYWHERE - Dates of Arizona Beer Week and Arizona Cocktail Week Overlap Again -- And Neither Group Is Budging

In addition to the usual pairing contests, this year's event will also feature an Iron Chef-style competition between two chefs, one cooking with beer and another with wine. Our heads are swimming.

The third annual event will take place from 7:30 to 11 p.m. Friday, March 22, at the Pointe Hilton Squaw Peak's Palacio room.

Here's the premise:

A plate from Epicuriad 2012
A plate from Epicuriad 2012
Zach Fowle

Each of the chefs will be assigned one beer and one wine with the challenge to create a single dish that pairs with both. Guests then get to choose whether the beer or the wine paired better and will also decide which chef paired the best dish overall.

The event will also include a full dessert buffet, a raffle, and live music in a cocktail party setting.

For VIP guests, organizers also promise an ultimate competition between beer and wine. Two chefs -- one of which will be Rico's American Grill's Chef Kenneth Arneson -- will be charged with cooking with either beer or wine. It will be up to guests to decide which one takes the title by creating the best dish.

General admission tickets for the event cost $75 and VIP tickets are $100 per person. Tickets can be bought at the Beer for Brains Foundation website. Seating is limited and proceeds from the event go to the foundation's research to find a cure for brain cancer.

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