by Randy King
With about a foot of snow on top of my car, I am going to venture to my friend Marvin Kinney's house for some beer tasting. He is the proprietor of a Nampa-based micro-brewery-to-be called Simian Brewing Co. He has been solo-brewing for more than a year and for many more years in conjunction with others.
The reason that we are tasting beer is for an upcoming dinner at my house. I have agreed to clear my freezer at home by inviting friends over. The mission is to eat the wild game that I have harvested and froze this past season. I have trout, goose, venison, sage hen, wild pig and jack rabbit that all need to be cooked.
I have no idea what recipes I will use for this dinner. I do have a few things that I would like to do: maybe some salted wild pig cassoulet or a bacon-wrapped and orange-stuffed goose but I am letting the beer guide the way. I can change my food seasonings midway through the cooking process but the beer will taste the same from barrel to table.
The real fun comes when we get to taste the beer, and we have an order in mind for its consumption.
A six-course, all-local, all-wild game dinner paired with all local micro-brews ... that is how I like to throw a holiday party. And I'll report back on how it goes.