Pork Yeah! Beachwood BBQ Brings Back IPA & Curry Night

Posted: March 25, 2014 in Beer, Events, Food, Orange County, Restaurant
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How many ways can someone prep meat into food? When I ask this, I refer to versatile dishes that can adapt to any meat. For example, a pot pie typically uses poultry, while a burger will use almost any red meat. Here in the 21st century, we have witnessed many different kinds of food utilizing many different types of meat. Burgers nowadays use more than just beef – they can use turkey, salmon, duck, and even foie gras. Poutine can use any type of meat too, as the meat gets added to the top of the dish. By its nature, meatloaf can build with any meat. But what else can you think of that can utilize any meat? Around the world, different cultures prepare meat in different ways: as an entrée, in a sandwich, in a soup, deep fried, and more. In Southeast Asia, the locals love their curry, and thanks to culinary advancements, the world now not only sees curry widespread, but also a plethora of variations of curry. For those that have not tried curry before, some restaurants, such as Beachwood BBQ, allow customers to sample various types of curry.


Clockwise from top left: Chicken, Shrimp, Pork, Goat

Back in action with their continuing series of special monthly dinner nights, Beachwood BBQ hosted an IPA & Curry Night last Thursday night. Just like with the last time they held a Curry night last year, Beachwood BBQ presented a menu with five different choices of curry, along with five different IPA’s that each correspond to a type of curry. Individual curry entrées cost between $15 and $18, while a sampler plate of four of the curry dishes cost $19. To go with the sampler plate, guests could add on the beer pairings for $6. Traditionally, an IPA goes very well with meaty, flavorful dishes, as the bitterness penetrates the flavor of whatever you eat, acting as a pseudo palate cleanser. Thankfully, Beachwood BBQ tapped the perfect pairings for each curry dish. I ordered a sampler of the four dishes with meat, and each had its own unique presentation.

  • Chicken: the spiciest curry, I regret starting with this one. Great texture and consistency with the meat and broth, which ate well with the basmati rice.
  • Shrimp: I only got two pieces of shrimp, so this one went down fast. The watery broth did not go with the rice too well.
  • Pork: the most savory curry, this one had the greatest salt profile, typical of pork. Very tender pork made this one a well-balanced curry that anyone could enjoy.
  • Goat: more for the aroma and presentation. Very gamey texture and mild flavor, making this a great starting curry, not one to follow the chicken or pork.

Beachwood BBQ typically runs these special dinner nights every two months, each time selecting a new type of food. Word has it that a dinner night will return as early as next month during the week following Easter, and will feature Poutine! As for what day that will occur, keep your nights open on Wednesday the 23rd and Thursday the 24th, as Poutine Night will certainly return on one of those two days, should Beachwood BBQ decide to run Poutine Night.

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