August 19, 2011, Wantagh Seaford Citizen
Beer, it's whats for dinner
Locals enjoy the unique pairings by Jed's chef.
CHEF PACO, standing left, poses with L&M Publications ad rep Paul Roberts, standing right, and the Gomez family of Wantagh.
Thirty and more of Tennessee Jed’s closest patrons had a “beer blast” last week as they indulged in the barbecue house’s second beer dinner in as many months, sampling several of Chef Paco Gonzalez’s more creative nonbarbecue cuisines while washing them down with delectable beers chosen precisely to compliment each of the dishes.
Located on Merrick Road for three years, across for the Cedar Creek Park entrance, the barbecue house’s beer dinners are enabling Chef Paco Gonzalez to feature signature dishes he has developed over his 30-year career.
Patrons, who let go of $50 per plate for the privilege of experiencing the chef’s concoctions, began with a Baja fish taco, the fish cooked in a Lagunitas Pale Ale. They were served the beer with the taco.
Next on the menu was the BBQ chicken flatbread salad, a salad of pulled chicken with chipotle corn salsa mixed with several other vegetable delights and drizzled in an India pale ale-blended mustard vinaigrette. The pale ale Pilsener beer was served with the salad.
“For the Sonoma goat cheese open ravioli I soaked the sundried tomatoes thoroughly in a Czech-style Pilsener beer, and then mixed them all in with the ingredients to get the full flavor of the beer into the sundried tomato pesto, which drizzled the dish,” said Chef Gonzalez.
The dish was served with, you guessed it, the Czech-style beer.
The smoked beef tenderloin, next on the menu, was a generous portion of beef tenderloin extraordinarily tender. The knife sank into it as though the beef were a cake. The dish was served with a Lil Sumpin Sumpin Ale.
Chef Gonzalez features over 30 different beers and ales at Tennessee Jed’s, which he and wife Julie have run since 2008. The smokehouse serves a full compliment of barbecue dishes, from pulled chicken and pork, to St. Louis ribs and porterhouse steaks, to homemade potato chips and is developing a solid following.
The chef works with partons who wish to dine off the menu, and has offered pork chops, tuna, grouper, shrimp, salmon and other off-menu items. He adds signature sauces and glazes to complement the meal. Patrons simply ask the chef in advance to help assist him in the preparation.
Jimmy, a patron and lifeguard at Jones Beach, said of the beer dinner that “it showcases his [the chef’s] ability to cook outside the box.” Sean McFall, another longtime patron, simply said: “Good beer, better food.”
Kevin Didden of Merrick said “Tennessee Jed’s features great barbecue foods, but with this dinner certain beers are really complementing the foods perfectly.”
A duo from Merrick, identifying themselves only as Jim-Bob, said of their interest in the beer dinner, “We love different Epicurean delights, but we’ve never heard of this food.” They added that, indeed, the food so far had been delicious and they were already savoring the next course.
The Gomez brothers of Wantagh said of Tennessee Jed’s, “The food is the best. The atmosphere is family oriented, and you can practically get a hug if you want when you come in.”
The brothers said Chef Gonzalez is very creative, and they had no problem coming to the dinner to see what the chef could cook differently from the barbecue menu. “Anything he does is good,” both said.
Erin Gomez was more specific. “Tennessee Jed’s sells good beers,” she said, “ and I come because of the variety of beers.” She added that the chef, whatever he’s cooking, “always provides a good meal.”
Greg Morris of Far Rockaway said “the ravioli was delicious, it surpassed my expectations. I’m sure whatever is next on the menu will be delicious.”
John Markwalter of Merrick said of the beer dinner, “The food is unique and fresh. It’s certainly not your typical restaurant food.”
For dessert, the chef offered an Imperiale Brownie, a dense chocolate brownie cooked with an Imperiale Stout, berry ganache and served with the stout.
Chef Gonzalez told this newspaper it’s been his lifelong passion seeking new beers that can complement new dishes he is always preparing.
In fact, the next beer dinner will be on Sunday, October 23, when he and Julie will hold an Octoberfest-themed dinner. “We’ll offer up to six German beers to complement a variety of German foods we have planned,” said Julie.
For reservations for the Octoberfest beer dinner, or to learn about the Tennessee Jed’s, call 308-3355.
