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Over the weekend, Dan Barber’s iconic Blue Hill at Stone Barns hosted its ninth annual Sausage & Beer dinner in a former Rockefeller estate hayloft that now resembles Hogwarts on the Hudson. The over-the-top event celebrated locally and humanely raised pork on a blockbuster scale. For the first time in the series’ history, pork whisperer Adam Kaye teamed up with a guest chef, the amazing Matt Jennings of Providence’s Farmstead Restaurant. There was pastrami-spiced pork loin and pig’s head corn dogs as well as pork accompaniments ranging from honey-whipped lardo to crunchy pig’s skin “Cheetos.” And the brews! Here, a rundown of the fantastic local beers served that night. Look for the labels while stocking up for your Super Bowl party and it will almost make up for not having porky “Cheetos” on the menu.—Phil Whitney
Bronx Brewery’s Bronx Pale Ale and Oxbow Brewing’s Farmhouse Pale Ale
Paired with: Crunchy pig’s skin “Cheetos,” pig’s head corn dog with smoked tomato molasses and house-made salami Toscano and roasted cauliflower.
Recipe to try: Buffalo Corn Dogs
Stillwater Artisanal Ales (Blue Hill Exclusive: Stillwater Blue Hill Once in a Lifetime brewed with Field-Malted Red Fife)
Paired with: Pastrami-spiced pork loin with celery root and sauerkraut.
Recipe to try: Neil’s Deli Smoky Pastrami
KelSo Quad Bock; Brooklyn
Paired with: Three sausages (Morteau, garlic and blood), potato confit and pickled cranberries.
Recipe to try: Sausage Mixed Grill
Captain Lawrence Brewing Co., Chocolate Cherry Stout; Elmsford, NY
Paired with: A selection of desserts including doughnuts with caramel and beer floats with beer ice cream.
The beer tasting hour also featured demonstrations of sausage making, the creation of whipped lardo, pig butchering and discussions led by the farmers and chefs.
To get in on the action next January, go to the Stone Barns website and become an email subscriber.