Popover Café & Bakery Farm to Table Dinner

Popover Café & Bakery Farm to Table Dinner

Popover Café & Bakery opened over the summer in Simsbury, CT. It’s located at 928 Hopmeadow Street – the space previously occupied by Metro Bis restaurant.

Popover Café & Bakery is located on Hopmeadow Street in Simsbury, CT.

Popover Café & Bakery is located on Hopmeadow Street in Simsbury, CT.

The café specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

Popover specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

Popover specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

The café serves an array of pastries and delectable breakfasts, lunches and brunch. In addition, the restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

The restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

The restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

I attended their second Chefs Farm to Table event on August 20. The dinner’s theme was beer and barbeque.

The dinner’s theme was beer and barbeque.

The dinner’s theme was beer and barbeque.

Tyler Anderson, executive chef at Millwrights Restaurant and Tavern in Simsbury cooked up an array of barbeque creations.

Tyler Anderson is executive chef and owner at Millwrights Restaurant and Tavern in Simsbury.

Tyler Anderson is executive chef and owner at Millwrights Restaurant and Tavern in Simsbury.

They were paired with beers from Black Hog Brewing Company, a new craft brewery in Oxford, CT.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

Pamela Paydos, one of the owners and former proprietor of The Iron Frog pub, welcomed everyone to the dinner.

Pamela Paydos, one of the owners, welcomed everyone to the event.

Pamela Paydos, one of the owners, welcomed everyone to the event.

The dinner was set up in family-community style seating.

The dinner was set up in a community-family style.

The dinner was set up in a community-family style.

Pamela introduced Chef Anderson and our Beer Steward, Jason Sobocinski – one of the owners of Black Hog Brewery.

Jason Sobocinski was our beer steward and is one of the owners of Black Hog Brewery.

Jason Sobocinski was our beer steward and is one of the owners of Black Hog Brewery.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

He asked us to think of barbeque in the sense of the flavors and the outdoor cooking methods.

Dinner menu

Dinner menu

Jason from Black Hog explained how the brewery’s name came from the nickname for a Berkshire pig. The name conjures up pig roasts with people coming together as a community and celebrating over some brews.

The Black Hog name conjures up pig roasts with people coming together as a community and celebrating over some brews.

The Black Hog name conjures up pig roasts with people coming together as a community and celebrating over some brews.

He mentioned that the beers we were about to have would begin with a heavier beer and end with the lighter ones.

The beers were served in jam jars.

The beers were served in jam jars.

Our first course consisted of “BBQ Carrots” that were picked fresh from Chef Anderson’s garden. The carrots were brined overnight with barbeque spices and roasted. They were served over a raw zucchini slaw with a yogurt, sesame seed and mint sauce. The BBQ Carrots were paired with Ginga Nija beer. It’s a red IPA brewed with fresh ginger.

The "BBQ Carrots" were brined overnight with barbeque spices and roasted.

The “BBQ Carrots” were brined overnight with barbeque spices and roasted.

Next we were served grilled oysters that were roasted for one minute in pork butter with pickled ramps.

Grilled oysters

Grilled oysters

While I am not an oyster eater, I admit that the flavor was amazing! The oysters were paired with THC Chinook beer. It’s from the brewery’s Hop Collection and had hints of mild pineapple.

The oysters were paired with THC Chinook beer.

The oysters were paired with THC Chinook beer.

The main entrée consisted of smoked porchetta served over baked beans and sunflower seed granola.

The main entrée was smoked porchetta served over baked beans and sunflower seed granola.

The main entrée was smoked porchetta served over baked beans and sunflower seed granola.

It was paired with the Granola Brown beer, which has a mix of oatmeal, grain, hops and roasted malts. While the beer is dark in color, it has a light bodied flavor with a clean finish that quickly drops off.

The porchetta was paired with the Granola Brown beer.

The porchetta was paired with the Granola Brown beer.

Following a European tradition, our next course consisted of a pre-dessert with cheese to cleanse the pallet prior to our sweet dessert. It involved organic strawberries that had been macerated in strawberry Gose (a German beer) with a pickled watermelon slice served in a hollowed popover. We couldn’t finish our meal at Popover Café without one of their famous popovers! A buffalo crostini cheese accompanied the popover with strawberries. FLS Gose beer was served with this course. It’s from the brewery’s farmland series that are released quarterly featuring one or more locally grown items.

The pre-dessert was organic strawberries that had been macerated in strawberry Gose with a pickled watermelon slice served in a hollowed popover.

The pre-dessert was organic strawberries that had been macerated in strawberry Gose with a pickled watermelon slice served in a hollowed popover.

The meal concluded with citrus cake that had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise. The sweet dessert was paired with SWAG beer. It’s the brewery’s summer wheat ale with grapefruit peel.

Citrus cake had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise.

Citrus cake had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise.

As expected, it was another fantastic meal by Chef Tyler Anderson. His food creations are always amazing works of art that elevate the freshness factor by using local and responsibly raised ingredients.

Chef Tyler Anderson's food creations are always amazing works of art bursting with flavor!

Chef Tyler Anderson’s food creations are always amazing works of art bursting with flavor!

Popover café & bakery is a charming new place in the Farmington Valley. I look forward to eating breakfast and/or lunch there soon!

 

Have you tried Popover Café & Bakery in Simsbury?

Have you eaten at Chef Anderson’s Millwrights Restaurant in Simsbury?

Have you tried any of Black Hog Brewery’s beers?

 

Disclaimer:  While I was invited to the Popover Café & Bakery Farm to Table Dinner by the restaurant’s owner, the opinions and views expressed above are my own and describe my personal experience at the event. 

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