A new venue for Swine and Stein brought with it five courses of pork goodness large enough to be a meal on their own and delicious craft brews. Hatch on Broadway in Oklahoma City was the place to be on August 21st. Cabin Boys Brewery out of Tulsa was there to provide the drinks.
“Teaming up with Hatch made a lot of sense for us. Their food is outstanding, and they have become a staple to OKC,” said Roy Lee Lindsey, okPORK executive director. “They are only open until 2 p.m. each day so we could have the whole restaurant for the evening event.”
Owner Jeff Dixon and the crew from Hatch started the night with a Bacon & Pear Cinnamon Tart served with Cast-A-Line Kolsch Style Ale. The tart was light, fluffy and filled with sweet pears seasoned just right. The bits of crispy bacon mixed in were a special, savory treat within the treat. The ale had a lemongrass and pear tone and was the perfect way to chase this first course.
There were so many elements in course two that it could have been a meal unto itself. Beer Braised Pulled Pork, Spicy Grits, Tomatillo and a Quail Egg was a flavor explosion. The pulled pork had a richness that went perfectly with the creamy grits. The tomatillo and quail egg topping simply added to the experience. The plate was served with a rich, malty Cornerstone Saison Style Ale.
Course three brought another full plate that could be a stand-alone dish. Honey Glazed Baby Back Ribs, Gouda Mash & Crispy Onions was succulent and rich. The ribs were fall-off-the-bone tender and meaty, as all ribs should be. The gouda mash had a fullness and rich texture that was a perfect complement to the pork. The made-in-house crispy onions mixed into the mash for a perfect bit of crunch. This course was served with an Oktoberfest Festbier Lager featuring notes of honey and hops.
At this point all 50 guests are wondering how they can eat any more. But when the Roasted Pork Tenderloin, Bacon Raisin Chutney & Maple Brussels – once again a plate with enough food to be a meal – showed up, they were determined to try. The pork tenderloin lived up to its name as you could slice into it with a fork. The bacon raisin chutney complemented the meat perfectly and the brussels sprouts were tender, sweet and could convert any skeptic into a big fan. The Hallows Belgian Tripel provided to chase this plate and was a warm, medium bodied ale with notes of honey, banana and Belgian spice.
And finally, an amazingly sweet Flourless Chocolate Cake, Salted Caramel Gelato & Candied Bacon rounded out the night. The salted caramel and candied bacon were the perfect mix of sweetness and saltiness that everyone craves. The flaky flourless cake mixed into the gelato added a chocolatey richness to the dessert. The Bearded Theologian paired nicely with the dish and was the perfect ending to the gastronomically full evening.
Are you sad you missed out on Swine & Stein this year? Be sure to follow okPORK on social media and visit okpork.org for news of our next dinner.
