Last Wednesday, Patrick Owens teamed up with Stone Brewing Company to host Opals first beer dinner. We can’t think of a better time to host a beer dinner than during one of the busiest craft beer weeks in Charleston: the week leading up to Brewvival.
Opal is known for their charcuterie program, so naturally, guests arrived to find an array of cured meats, cheeses, and nuts that fared well with the hoppy amber Stone Levitation.
Three courses followed, including big-eyed tuna crude with Stone IPA and five-spice salmon and kimchee slaw with Stone Vertical Epic 12.12.12.
I’ve always been a fan of the Chef Owens’ pasta, and it was no different with the pillows of agnolotti stuffed with Stone smoked porter braised pork — smoky, sweet, and delightful.
After the final course, I was convinced Owens had done this before, as each dish was as impressive as the last. Chocolate-anco panna cotta with toasted coconut crema with Stone Matt’s Burning Rosids — need I say more?