Modern Times Beer is building their Leisuretown in Anaheim, and when it’s completed will be a destination like an adult Disneyland , with suds, coffee and a swimming pool! In the meantime I was fortunate to attend the Modern Times Beer Dinner at Chapter One: the modern local last month, with all the freshly brewed beer here in Orange County I hadn’t really had a chance to drink much that Modern Times has to offer so this was a perfect opportunity to try some of their brews and enjoy some great food pairings. Chef Chicken Wang gave his sous chefs a chance to shine and they really brought their A game! Shout out to Tony Castaneda, Temoc Chavez, Trevor Prindiville and Timmy Morley, our server was the very helpful Linsey Onken and at the Bar was Russel Feldt. A huge thanks to Ryan Harding and Mr. Jeffrey “JJ” Jensen.
The festivities started with a Fruit Salad paired with a Modern Times Ice Pilsner, my date this evening was the lovely, Julianna Castillo, she loved the Ice Pilsner, she’s not a fan of hoppy beers and I have to agree that the Pilsner was very refreshing, great body, it looks light but has plenty of flavor. The fruit salad had ripe pieces of peaches and watermelon that had been slightly smoked, mango sprinkled with tajin, goat cheese and a citrus vinaigrette. Delicious!
Next up was a citrus cured scallop aguachile, simply amazing with corn puree, avocado crème, pickled pearl onion, paired with a Modern Times Factory Cathedral Imperial Gose, brewed in their L. A. location. I could have eaten this all night, the scallops melted in your mouth, all the different ingredients came together perfectly. The Gose was tart and tangy, a bit sweet and fruity. It was only the second course and we both were just blown away with both the food and beer and we still had 3 more courses! Yay!
Third course was a shrimp taco paired with a Modern Times Blazing World Hoppy Amber. Off the charts! Shrimp taco came with a bean puree, tomatillo salsa, radish and watercress, the shrimps were huge and so tasty, slightly spiced, each bite was heaven in a tortilla, I savored mine to the last bite. The World Hoppy Amber was right up my wheelhouse, it was hoppy but not bitter and had a strong malt backbone. YUM. If I was to brew a beer this would be it, the best of both worlds!
For the fourth course they served us a charcoal grilled ribeye that was sliced over a chorizo mole with roasted summer veggies and paired with a Modern Times Orderville IPA. Ribeye was perfectly grilled and fork tender, no knife necessary! Also no steak sauce was needed, the steak mixed with the mole was crazy good! Again, each bite, each morsel of fat I cherished as I slowly devoured each and every ounce of this juicy AF steak. The IPA totally complimented the ribeye, with my fourth Modern Times beer I can see a consistency with their brewing; smooth, balanced and clean finish. BOOM
Time for dessert! A Stout Cake accompanied with berries and cream float, we were encouraged to add some of Modern Times Monsters’ Park Bourbon Barrel Aged Imperial Stout into the float. The Monsters’ Park was aged for 1 year and the (ABV) was 14.2%, it paired well with the cake which was baked and prepared by Amy Schwan. A perfect dessert for a perfect beer dinner!
The next beer dinner is coming up this Thursday when Towne Park comes in to Chapter One, make your reservations! Don’t miss out!
Last modified: October 6, 2018