As with all the most exciting pairings
(and if you're not excited by great food + craft beer
you're probably not still reading),
both the beer and the food's flavors changed
& blossomed when consumed together.
It was finger-licking good, but just in case you didn't want to go that route, they served up o-shibori.
Y'all, last Thursday we had a firkin tapping and seafood boil at Jax Fish House. It felt like a vacation on a beach right here in FoCo.
We love Jax for a lot of reasons, not least of which is that this case greets you when you walk through the door (along with a bunch of really awesome people).
When we arrived, Linsey gave their Head Chef Ricky Myers a quick lesson on how to tap a firkin.
He seemed to get the hang of it.
We've never seen such a clean tapping for getting the beer flowing -- usually there's a nice, dramatic fountain of beer before the spigot is fully in the firkin. I keep re-watching this video trying to see if any spilled at all.
Meanwhile, back at the seafood boil....
Sam spent his "night off" dousing bags of mussels, clams, shrimp, potatoes, onions & corn in this amazing broth. As one 6-ish-aged youngster walking by noted to her mom, "Mmmmm. I smell good spices!"
And here was the result:
It was a night for relaxing with friends (and a chef or two -- thanks for sneaking out of the kitchen for a minute, Amy!).
Here're some of the awesome Jax peeps who rolled out a new menu the same night we invaded to do the seafood boil. They were totally unflustered.
We give the whole experience the big thumbs up. This team knows how to throw a party. Many thanks for inviting us to be a part of it, Jax FoCo!
...is the dragon's wanderings through the world of craft beer. It may be hard to follow. This is best read with a great microbrew at hand!