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Epicuriad in Photos

The Bruery Saison Rue and Palmeri Stagecoach Cabernet Sauvignon 2006 were paired with Gordo Stout braised lamb ragout with creamy parsnip puree and spring peas from Chef Dennis Martinez at SanTan Brewing.
The Bruery Saison Rue and Palmeri Stagecoach Cabernet Sauvignon 2006 were paired with Gordo Stout braised lamb ragout with creamy parsnip puree and spring peas from Chef Dennis Martinez at SanTan Brewing.

On Friday, 11 of Arizona's top chefs flexed their food-pairing muscles at the second annual Epicuriad, the Beer for Brains Foundation's dinner event that pits beer against wine in a food fight to the finish.

Chow Bella was provided a media pass to document the deliciousness, and with almost 30 beers and wines to try against the chefs' creations, we got our fill. Scroll through the photos below to get yours, too.

The night began at 6 p.m. for VIP ticket-holders, who were treated to a cooking demonstration by Food Network Chef Beau MacMillan along with wine and cider cocktails prepared by mixologist Jason Asher.
The night began at 6 p.m. for VIP ticket-holders, who were treated to a cooking demonstration by Food Network Chef Beau MacMillan along with wine and cider cocktails prepared by mixologist Jason Asher.
Chef Buzz and Bee of BuzznBeez Good Food Truck made a buzz (sorry) with their seven-cheese mac and cheese.
Chef Buzz and Bee of BuzznBeez Good Food Truck made a buzz (sorry) with their seven-cheese mac and cheese.
Chef Kenneth Arneson of Rico's American Grill crafted this jambalaya risotto cake with blackened shrimp and crispy chicken, which was paired with SanTan Devil's Ale and Pieropan Soave.
Chef Kenneth Arneson of Rico's American Grill crafted this jambalaya risotto cake with blackened shrimp and crispy chicken, which was paired with SanTan Devil's Ale and Pieropan Soave.
Diners not only got to enjoy tasty beer, wine and food, but were able to interact with the chefs and brewers who created each pairing.
Diners not only got to enjoy tasty beer, wine and food, but were able to interact with the chefs and brewers who created each pairing.
Chef Joshua Riesner of Atlas Bistro provided this Devil's Gulch pork pate with pickled fennel and pear jam made with Papago Oude Zuipers.
Chef Joshua Riesner of Atlas Bistro provided this Devil's Gulch pork pate with pickled fennel and pear jam made with Papago Oude Zuipers.
Our favorite pairing of the night: Sonoran's 7 Wives Saison with these dark chocolate lollipops filled with caramel and fennel.
Our favorite pairing of the night: Sonoran's 7 Wives Saison with these dark chocolate lollipops filled with caramel and fennel.
After tasting both beer and wine against the dish, patrons circle which beverage they think works best.
After tasting both beer and wine against the dish, patrons circle which beverage they think works best.

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