Everything we want to eat at Beau’s Oktoberfest, next week

Beau’s Oktoberfest is just around the corner and we can’t wait! In just 10 days, we’ll be raising our steins with the best of em’ while eating as much Bavarain-inspired food as we can get our hands on.  Beaus-Oktoberfest

The festival takes place in Vankleek Hill, Ontario on Friday, September 21 and Saturday, September 22.  And you better believe that we have already decided everything we want to eat and drink while we’re there. 


THE DISH

Schweinsenwaffle from our Feast On® certified friends at The Church Publican Inn.

Ontario slow roasted pork shoulder with local sauerkraut and apple gastrique with pickled onions. All atop a German-style waffle. 

What we’re going to pair it with:

Flying Canoe Hard Cider. This pours a pale golden colour with aromas of binned apples and spice and is the perfect accent to the apple gastrique featured in the Schweinsenwaffle we can’t stop thinking about.

THE DISH

Loaded Jalapeño Street Corn from Lumbertown Ale House.

Local corn on a stick, with house made chipotle creme, cilantro, parmesan and pork rinds. 

What we’re going to pair it with:

Farm Table: CDN Pale Ale.  This medium-bodied beer features a silky mouthfeel, moderate bitterness and big fruit flavours. With a bright and hoppy finish it will contrast nicely with the jalapeños and chipotle creme.
 
 
 
 
 
 
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THE DISH

Beau’s Battered Fish Taco from Occo Kitchen.

Topped with heirloom tomatoes, sweet peppers, jalapeños and caperberry cream.

What we’re going to pair it with:

Three Knocks. Deep chewy malt and intense but balanced hop bitterness will be a good match for the fresh garden veggies piled high on your tacos.

THE DISH

Spicy pickles from Maple Leaf Tavern (another Feast On certified restaurant!). 

No description necessary… we all know how amazing spicy pickles are, right? 

What we’re going to pair it with:

Kissmeyer Nordic Pale Ale. This ale has a crisp finish of hop bitterness followed by a subtle and complex herbal spiciness making it a great pairing for spicy foods.
 
 
 
 
 
 
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THE DISH

The Dish: The Hot Mess 2.0 from Belmont Snackbar

Deep Fried Mac & Cheese Croquet with St-Albert old cheddar and cheese curds, Mariposa crispy chicken skin, Lug Tread chicken gravy. House made spicy ketchup available. 

What we’re going to pair it with:

Beau’s Lugtread Lagered Ale.  We’re going to start off with a classic, as we toast Beau’s for throwing such an epic event showcasing some serious Ontario food and drink. Not to mention that this crisp, clean brew will pair perfectly with the spicy ketchup we intend to load-on.

THE DISH

Beau’s beer milk chocolate cheesecake on a stick from Pascale’s All Natural Ice Cream.

Cheesecake tastes better on a stick, it’s a proven fact. It’s also way easier to eat!

What we’re going to pair it with:

Tom Green Cherry Milk Stout. The dark chocolate and dark roast coffee notes will pair oh so well with the creamy, chocolaty cheesecake. 

We know this list is ambitious, but so are we. Follow us on Instagram at @ontarioculinary to find out which dish we liked best!

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