An authentic Native American pairing dinner set inside the Indian Pueblo Cultural Center’s museum will please the eyes and the taste buds.
Bow and Arrow Brewing Co. and Pueblo Harvest Café inside the cultural center have joined forces to present the Bow & Arrow Pairing Dinner & Museum Experience on Wednesday, April 26. Museum Director Monique Fragua of Jemez Pueblo will guide guests through the museum’s pueblo art and its history.
“She’ll be directing people through this whole meal and explain what each dish is, where it comes from, and kind of how it relates to the Native culture,” said David Ruiz, Pueblo Harvest Café executive chef.
The dinner begins with Chicos Stew paired with Wayward Arrow Hefeweizen.
“I think (Wayward Arrow Hefeweizen) goes well with the sweetness of the smoked corn kernels that lend to the stew a nice sweetness,” said Shyla Sheppard, Bow & Arrow owner and CEO. “… It’s a German wheat with aromatics of banana cream and a little bit of cloves that will go well with the savory stew.”
Next is Rainbow Quinoa with grilled asparagus, shaved sunchokes, wild peas and beets, served with Sun Dagger Belgian Saison. It will be followed by an elk tamale course.
“A lot of Native American pueblos they eat wild game,” Ruiz explained. “… We decided to go with elk and we wanted to use it with something that is common here in New Mexico so we decided to go with tamales, which is obviously a Latin American kind of dish. We decided to kind of fuse the two because you see tamales cooked on the pueblos.”
The elk tamale will be paired with Crossed Arrows Scotch Ale.
“We felt that the Crossed Arrows Scotch Ale paired perfectly with that,” Sheppard said. “The scotch ale has got that roasted malt character with maple and sarsaparilla notes as well. We we’re both convinced it would be a great pairing for that heavier, richer dish with smoked organic mushrooms. There is smoked peated malt in the scotch ale. It’s subtle but it’s there. It will complement and bring out (the flavors) in this enjoyable dish.”
A braised lamb osso buco with red corn polenta, charred baby corn elote and golden raisins will be complemented by Flint & Grit English Mild Hybrid for the fourth course. Flint & Grit has a “nice caramel, toasted character” is made with 100 pounds of local blue corn, according to Sheppard.
The finale is a Navajo créme brûlée with Navajo tea, corn husk meringue and Wojapi syrup paired with Bock in the Day Doppelbock.
“They take berries like blueberries, blackberries, raspberries, strawberries and what they do is they cook it down with a little bit of sugar and just a hint of vinegar,” Ruiz said. “They cook it down so it becomes a syrup. You don’t see Wojapi here in New Mexico. You do see is it a lot in the Northern Plains and the Central Plains and even in the Northeast. Wojapi is a very famous dish that is basically baked like a berry crisp. They make it into a syrup and top it with almost like a crumble and then they bake it in an horno.”