Pavil Pours Pale (Ale)

You'll have to hurry for this one. While San Antonio has numerous places to knock back a brew to the accompaniment of good grubâ??and both Blue Star and Freetail Brewing are among themâ??the opportunities to sit down to a carefully considered beer and food pairing are few and far between. Perhaps in honor of its original moniker, Brasserie Pavil (a brasserie is a brewery or beer drinking place in French), the now-defrancophoned Pavil Restaurant & Bar is presenting a series of such events, and the next is Tuesday, April 6. (Sorry; I'll try for more notice in the future.)

The featured brewery is Boston's Harpoon, one of the largest “craft” breweries around. (I don't know when an operation's size begins to deny it craft statusâ??but compared to the Budweisers of the world, most are still likely in that category.) Pale ale with wild mushrooms in phyllo, Texas shrimp tempura and blackberries with UFO Hefeweizen, a salad of Texas tomatoes and fried goat cheese paired to Island Creek Oyster Stout, Scottish salmon with Harpoon IPA, duck confit ravioli with truffle and Leviathan Imperial IPAâ?¦.not exactly a pint and a pizza.

As I recall, attendance is limited to 60, and Pavil Executive Chef Scott Cohen says that the previous such event sold out. The cost, less than most wine dinners by the way, is $45 plus tax and gratuity, and reservations can be hadâ??assuming there still are any to be hadâ??by calling 210-479-5000.

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