Learning the Fine Art of Beer and Food Pairing at the Epicurean Hotel
Tampa’s Epicurean Hotel hosted a class to teach the relatively new art of pairing beer and food. Seven rounds of small plates prepared by the Epicurean’s executive chef, Chad Johnson, a James Beard Best Chef South Region semifinalist, were paired with Florida Beer Company brews. Each combination included a quick lesson on why the food and beer complimented each other. For example, beer and bacon is a dream team because the citrusy lager’s acidity and carbonation cuts the bacon’s greasiness.
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