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6FN THE PALM BEACH POST THURSDAY, FEBRUARY 2, 2006

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Youll need a light lager if salsa is on the dip menu. Try Stoudts Pils, which just became available here.

The strong but smooth flavor of Stoudts Triple is perfect with a creamy crab and artichoke dip.

Averys White Rascal is light and slightly spicy. It wont overpower your favorite spinach dip.

Pair the silky and flavorful Left Hand Brewery Milk Stout with a Mexican seven-layer bean dip.

Florida-brewed Eleven Brown Ale will complement a hummus dip made with chick peas and garlic.

Finding the perfect match of a beer and food which share the same flavor profile can result in gastronomic nirvana.
Super Bowl Sunday ranks seventh in beer consumption among holidays, but I suspect most of the suds being sucked down is of the yellow, thin and watery persuasion. Im not going to get too judgmental in this case, because with television coverage beginning early in the day, Super Bowl parties can tend to be marathons, and drinking 8 percent alcohol beer for hours on end will Dan send almost anyone heading Oliver to the locker room before The Beer Guy kickoff. But that doesnt mean we cant enjoy good beer with our favorite dips this Super Sunday. In fact, and with no disrespect intended for the wine lovers, beer is a much more suitable and varied accompaniment to food than wine can ever hope to be. For the overachievers out there whod like to get really good at this, I recommend the book The Brewmasters Table, by Garrett Oliver (no relation), brewmaster of the Brooklyn Brewery in New York. Garretts main thrust is that beer shares many traits with a wide variety of foods, from sweetness, sourness or spiciness to roasted, chocolate and smoked qualities as well. And while opposites often attract in this regard say a clean light lager cooling the burn of spicy Thai food finding the perfect match of a beer and food which share the same flavor profile can result in a XL Super kind of gastronomic nirvaBowls of Dip: na. 1FN, 2FN, 3FN, So with that in mind, BACK COVER here are some beer pairing suggestions for the five most popular dips you are likely to encounter this Sunday. Why not have some fun with this and put a bucket of selected beers on ice next to your favorite dips, with small sample glasses so your guests dont have to commit to a whole bottle? You may not experience total consciousness, but Ill bet youll raise an eyebrow or two and say, Hey, these really do taste great together! yard or Dogfish Head IPA. At any rate, if you do go light, which I occasionally do, try a quality lager like Stoudts Pils, which has just become available in our area. more body to match the beans, cheese, tomato, peppers and whatever other layers you choose. Three beers come to mind, an American Amber Lager, Irish Stout or a slightly out of season Oktoberfest. Yeungling makes a pretty decent and widely available Amber, you might still see a six of Spaten Oktoberfest on the shelves and Guinness can be found almost anywhere, but Im going for the slightly harder to find but silky and flavorful Left Hand Brewery Milk Stout.

SUPER PAIR: BEER & DIP

Hot crab and artichoke dip
Cheesy, creamy and full of flavor, these dips can stand toe to toe with the biggest of beers. Match the velvety texture of the dip with a quality Belgian Trippel or a German Dopplebock. Try Celebrator Dopplebock and Chimay or Stoudts Triple. The smooth but strong beers will create a great marriage in your mouth. Hello? Nirvana calling!

Hummus
I cant say Ive had hummus as much as the previous dips, but I do know one thing. Its made from chick peas with garlic, olive oil, parsley and such and its fairly middle of the road. The Brewmaster Garrett Oliver suggests, among others, English Brown Ale, German Bock or Dunkel. Warsteiner makes a fairly benign Dunkel, Shiner Bock is pretty middle of the road as well, but for my money, the Florida-brewed Eleven Brown Ale will keep me humming with this dip. Dan Oliver is co-owner of the Homebrewers Outlet in West Palm Beach and Executive Board Member of the Palm Beach Draughtsmen Homebrewing club. He can be contacted at doliver@ pbpost.com.

Spinach dip
One of my favorites, spinach dip calls for something a bit lighter and effervescent. And I do hope youre using a hollowed-out bread bowl for this! A German Weissbier or Kolsch will do nicely, but my pick is a Belgian Wit, Averys White Rascal to be more specific. This little Rascal is cloudy, light and slightly spicy and wont overpower the spinach and water chestnuts.

Hot salsa
Sure, you could quaff Corona or any light, Pilsner beer with this dip to help hose down the fire and not lose technical points. But why not earn style points by pairing salsa with its spicy equal, a good, hoppy American Pale Ale or India Pale Ale (IPA)? Sierra Nevada Pale Ale would be a good bet as would Ship-

Mexican seven layer bean dip

Were back in the bigger and bolder category, so were going to need something with

FOOD ON TELEVISION
Today
12:30 p.m. (WPBF-25) 4:30 a.m. (WSVN-7) Recipe TV +98647 7 p.m. (WXEL-42) Everyday Food: Hoison salmon with a sweet glaze; sesame noodles; apple cinnamon bundt cake. +9289 8 p.m. (FOOD) Emeril Live: Martin Yan joins Emeril to prepare some Asian recipes. +21802 10 p.m. (FOOD) Secrets of Kitchen Stadium: Behind-thescenes of Iron Chef America. +44753 3 p.m. (WPBT-2) Everyday Food: Tortellini in broth with escarole; roasted-vegetable soup; lentil soup; open-faced grilled cheese with apple and bacon sandwich. +6384 8 p.m. (FOOD) Emeril Live: Using food found in a pantry to create delicious meals. +26592 9 p.m. (FOOD) Designer Wedding Cake Cook-Off: The annual competition takes place in Tulsa, Okla. +92988 5:30 a.m. (WPBF-25) Whats for Dinner? +993582 emonial drink to the billion dollar industry it is today. +98341

FOOD CALENDAR
Tuesday
12:30 p.m. (WPBF-25) 4:30 a.m. (WSVN-7) Recipe TV +82587 7 p.m. (WXEL-42) Everyday Food: Whole wheat pasta with kale and fontina cheese; spaghetti with three-tomato sauce; braised pork; apple tart. +8484 7:30 p.m. (WXEL-42) Cooking Without Looking +5026 8 p.m. (FOOD) Emeril Live: Winners of Emerils Hot and Spicy Recipe Contest. +42842 9 p.m. (FOOD) The Great Steak Cook-Off: Top steak chefs share secrets while they compete for bragging rights at the World Championship Steak Cook-Off in Magnolia, Ark. +39378 10 p.m. (FOOD) $40-a-Day: DePrins; the Pancake Bakery; Indrapura; Amsterdam Cafe. +93113 10:30 p.m. (FOOD) $40-aDay: Pastries at Stohrer in Paris; lunch at Au Gourmet De Ille; open-air market; Polidor. +79533

Sunday
11:30 a.m. (WPBF-25) Whats for Dinner? +15650 Noon (WXEL-42) Cooking Without Looking +34292 8 p.m. (FOOD) Emeril Live: Emeril invites Paula Deen over for some home cooking. +75582 9 p.m. (FOOD) Iron Chef America: Chef Bobby Flay is challenged by Michelle Berstein. +62018 10 p.m. (FOOD) Here Comes the Cake: The nations top professional bakers and cake enthusiasts gather in Tulsa, Okla., for the Sugar Arts Championship. +65105

Friday
12:30 p.m. (WPBF-25) 4:30 a.m. (WSVN-7) Recipe TV +68777 8 p.m. (FOOD) Emeril Live: Snacks for the big game. +91932 9 p.m. (FOOD) $40-a-Day: Lodge Restaurant; Bush Gardens; McMenamins Edgefield Bed and Breakfast. +96999 9:30 p.m. (FOOD) Rachael Rays Tasty Travels: Rachael explores Seattle. +83865 10 p.m. (FOOD) Roker on the Road: Barbecue; taffy. +66883 10:30 p.m. (FOOD) Foodnation With Bobby Flay: A visit to Boston includes stops at the fish processing labs at Legal Seafood and the Kingfish Hall. +42203

Monday
12:30 p.m. (WPBF-25) 4:30 a.m. (WSVN-7) Recipe TV +96419 8 p.m. (FOOD) Emeril Live: Romaine salad with creamy garlic dressing; pan-roasted garlic soup; grilled swordfish; pork chops with garlic jam. +45612 9 p.m. (FOOD) Unwrapped: Chocolate secrets. +26099 9:30 p.m. (FOOD) Unwrapped: Chocolate gum; chocodiles; designer cocoa; minute fudge. +23525 10 p.m. (FOOD) The Secret Life Of . . . : History of candy bars. +89693 10:30 p.m. (FOOD) The Secret Life Of . . . : Tracing the history of chocolate from a cer-

Wednesday
12:30 p.m. (WPBF-25) 4:30 a.m. (WSVN-7) Recipe TV +89717 8 p.m. (FOOD) Emeril Live: Savory Latin recipes. +59822 9 p.m. (WHDT-59) George Hirsch: Living It Up! +86021 9 p.m. (FOOD) Behind the Bash: Giada enjoys samples at the annual Chocolate Show. +60021 9:30 p.m. (WHDT-59) Taste This +14427 9:30 p.m. (FOOD) Sugar Rush: Chefs who enhance celebrations with sweets. +90885 10 p.m. (FOOD) Good Eats: Alton dives into the mysterious world of chocolate. +56953 10:30 p.m. (FOOD) Ham on the Street: Chocolate. +65601

Saturday
9 a.m. (WLRN-17) Americas Test Kitchen From Cooks Illustrated: Chicken and dumplings and baked beans; beans and acid; cheap Dutch ovens. +45891 9:30 a.m. (WLRN-17) Cooking With Master Chefs: Jan Birnbaum prepares smoked salmon with scrambled egg torte and caviar, and Louisiana sassafras roasted leg of lamb. +72433 10 a.m. (WLRN-17) Jacques Pepin: Fast Food My Way: Smoked salmon; rice with peas; lobster fricassee; broccoli puree with brown butter. +23655 11 a.m. (WLRN-17) Daisy Cooks! With Daisy Martinez: Green banana filling wrapped in banana leaves; pork-filled pasteles; chicken pasteles. +82013 11 a.m. (WXEL-42) Martin Yan: Quick and Easy: Marbled tea eggs; Taiwanese pork chop; tangy bean sprout salad; quick Asian chicken broth. +82433 11:30 a.m. (WLRN-17) Everyday Food: Pork medallions with orange sauce; roasted Cornish hen and grapes; grilled peach melba; pear and berry crisp. +83742 11:30 a.m. (WXEL-42) Cucina Toscana: Spring lamb stew; creme-filled doughnuts. +83162 Noon (WXEL-42) Cooking Without Looking +64162 2 p.m. (WPBT-2) How to Cook Everything: Bittman Takes on Americas Chefs +4549 2:30 p.m. (WPBT-2) Seasonings With Dede Wilson: Apple filo napoleons; citrus cake. +568

RIVETTS GASTRONOMIC EDUCATION, 4115 S.R. 7 (in the Marketplace at Wycliffe), Wellington, offers the following classes. Registration required; call (561) 641-1142, or go to www.rivettsge.com for course descriptions. Friday: French pastries, No. 2, 10 a.m.; $90. An Italian menu, 6:30 p.m.; $95. Saturday: Peasant foods of Europe, 10 a.m.; $95. Junior chef class, 2 p.m.; $65. Monday: Everyday Mexican, 10 a.m.; $90. Great breads, 6:30 p.m.; $90. Tuesday: Apples and pears, 10 a.m.; $90. Sweet pies, 6:30 p.m.; $90. Wednesday: Cool noodle dishes, 10 a.m.; $90. Chicken 101, 6:30 p.m.; $90. Feb. 9: Exotic rice dishes, 10 a.m.; $90. The art of poaching, 6:30 p.m.; $95. NUTRITION SMART, 4155B Northlake Blvd., Palm Beach Gardens, offering lectures and discussion groups on a regular basis, in addition to events listed here. All events are free. Call (561) 694-0644. Scheduled: Macrobiotic cooking class, 1-2 p.m. Saturday, with Jan London. Living foods cooking class, 6:30-7:30 p.m. Monday and Wednesday, with Rene Oswald. FLORIDA CULINARY

INSTITUTE, 2400 MetroCentre Blvd., West Palm Beach, offers a class in Cuisine of Central Europe from 10 a.m. to 2 p.m. Saturday. Cost: $115. Call (561) 712-3429 or visit www.floridaculinary. com. KISS THE COOK, 3830 Northlake Blvd., Palm Beach Gardens, offers the following classes, all at 6:309 p.m. Call (561) 799-9858 or visit www.kissthecook pbg.com. Tuesday: Truffles with chef Chris Pawloski Hands on; $50. Feb. 9: Little but mighty, $50. WHOLE FOODS MARKET, 11701 Lake Victoria Gardens Drive, Palm Beach Gardens, offers Valentine delights, a free cooking class, 7 p.m.-8:30 p.m. Feb. 9, with chefs Joe Favata and Joe Colavito. Space is limited; register at the stores customer service counter or call (561) 691-8550. AREA GREEN MARKETS: Boca Raton, in the southwest corner of Royal Palm Place (corner of Federal Highway and South Mizner Boulevard), 8 a.m. to 1 p.m. Saturdays. Call (561) 393-7806. Delray Beach, in Worthing Park, East Atlantic Avenue and Southeast Second Avenue, 8 a.m. to 1 p.m. Saturdays. Call (561) 276-7511 Fort Pierce, East Or-

ange Avenue along the waterway (Melody Lane and Riverside Drive), 8 a.m. to noon Saturdays. Call (772) 940-1145. Jupiter in Abacoa, at the amphitheater greens on Main Street across from the Roger Dean Stadium, 11 a.m. to 4 p.m. Wednesdays. Call (561) 756-3600. Palm Beach Gardens, in the City Hall Plaza, 10500 N. Military Trail (corner of Military Trail and Burns Road), 8 a.m. to 1 p.m. Sundays. Call (561) 722-6435. Port St. Lucie, at City Center, 11 a.m.-4 p.m. Tuesdays. Call (772) 465-5658. Stuart, in Memorial Park on East Ocean Blvd., next to the courthouse. 9 a.m. to 1 p.m., Sundays. Call (772) 283-1874. Wellington, on Forest Hill Boulevard in front of the Wellington Community Center. 8 a.m.-1 p.m. Sundays. Call (561) 792-6525. West Palm Beach, along Narcissus and First Street, between Flagler and Olive, downtown. 7 a.m. to 1 p.m. Saturdays. Call (561) 822-1521. To have your food event listed, items must be sent two weeks in advance to: Food Calendar, c/o The Palm Beach Post, Food Dept., P.O. Box 24700, West Palm Beach, Fla. 33416-4700. Or by fax, Attn.: Carl Hardy, Food Calendar, (561) 820-4445.

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