In this case, we focused on the bacon, parmesan, and cream sauce as the dominant flavors to work with. The Roasted Oysters with Bacon and Parmesan was the only item on the menu that did not go well with Victory’s Prima Pils. Pair it with Rogue’s Pendleton Pilsner to enrich the flavors with a smoky warmth. On its own, Chef Coopey’s Pan-Seared Scallops with Green Papaya Slaw balances perfectly between sweet and savory. It played well with all the ingredients in the Shrimp Veracruz, providing a base that enhanced the brininess of the shrimp and the saltiness of the olives, all while playing up the sweetness of the tomatoes. This watermelon sour is refreshingly tart with a hint of salt. Even so, for this pairing, Anderson Valley Brewing Co’s Briney Melon Gose took top choice over the sour. It brought forward the tomatoes in the dish, making them taste fresh and fruity. The slight tang from the salt and lime in this margarita-inspired brew provided the perfect finish to the fish.Īvery’s sour was also deemed a match for Chef Coopey’s stew-like Shrimp Veracruz. For a real showstopper, though, try the halibut with Avery Brewing’s Fortuna Barrel-Aged Sour. If you’re looking for a solid beer choice for a variety of seafood items, Victory Brewing Company’s Prima Pils paired well with almost every dish of Chef Coopey’s that we tried. The oil adds just the right amount of zing to the mild fish, elevating the flavors without overpowering them. The fish is seared in a lime-infused oil, one of the many concoctions covered in Infusing Flavors. To add to the fun, we paired each item with craft beer.įestive is the word that best describes Chef Coopey’s award-winning Halibut Tostadas with Melon Salsa. Whether she is teaching a class or creating a new recipe, Chef Coopey’s goal is to make cooking fun, so these recipes are easy to follow and are sure to help you cook up an enjoyable experience worth sharing with family and friends. To add to the fun, we paired each item with craft beer. Fortunately for us, we were able to access to one of her seafood recipes from Infusing Flavors plus three others not yet published in her cookbooks. In addition to her many achievements, Chef Coopey is based in Seattle, so that means she also knows her way around seafood. The Kitchen Pantry Cookbook was nominated for an IACP “Julia Child Best First Cookbook Award,” and Infusing Flavors was just published in June. Chef Erin Coopey is best known for three things: her win on Food Network’s Guy’s Grocery Games, her ability to teach regular Joes and Janes how to cook even the most daunting of dishes and, lastly, her cookbooks, The Kitchen Pantry Cookbookand Infusing Flavors.
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