sautéed Andouille sausage and chicken thighs with Cajun mirepoix rice and parsnip cream, was accompanied by Wild Onion Brewing's "Misfit IPA", an American IPA made with Centennial and Citra hops, giving it a pleasantly bitter kick along with a hint of citrus. Moshe also brought out some "Slap Ya Mama" Cajun seasoning for those who like to turn up the heat.
Next up, we threw our senators a curve ball by switching the traditional "second-course wings" out for some good ol'-fashioned country-style ribs, slow-cooked and covered in a bourbon-honey glaze! Many senators added "Slap Ya Mama" to the ribs as well, since you can put that stuff on anything! To wash it all down, we served Abita's "Purple Haze", a crisp and refreshing American-style wheat beer with raspberry puree added after filtration. Afterwards, we took a small break from eating to try Magic Hat's "Low Key IPA", an easy-drinking session IPA made with tropical hops and hints of citrus. For the third and final course, it was time for something sweet. While we normally try to put a cool twist on classic dishes, in the case of bananas foster, if it's not broke, don't fix it! This delicious dessert was fittingly served with Abita's "Mardi Gras Bock", a bock brewed with pale, pilsner and caramel malts and German Perle hops, similar to German maibocks with its rich, malt flavor and full body. Conversation was happily buzzing until the sound of metal clinking on glass drew everyone to a whisper, and it was time to vote on the winning beer. Moshe went around the room as Colleen kept a tally on the chalkboard, and almost unanimously, the favorite was Wild Onion's "Misfit IPA" hailing from Lake Barrington, Illinois! Look for it on tap this month at Hailey's. Finally, after some great suggestions on next month's theme, it was decided, in Democratic fashion, that the four beers will come from the four U.S. states that have primary elections on March 8. This will be a nice ode to the political process, something everyone attending a "Beer Senate" is already familiar with! See you on Tuesday, March 8 at 7pm!