Another SaisonGreg Higgins was the first Portland chef to pair fancy food with fancy beer. His epony

Another SaisonGreg Higgins was the first Portland chef to pair fancy food with fancy beer. His eponymous restaurant opened in 1994 serving farm fresh ingredients and added an extensive list of Belgian beers. There was nothing fancier than a Belgian Tripel in the nineties. I mean, corks? For beer? Wild. Higgins forged relationships with brewers near and far. They serve a variety of rare beers from Hair of the Dog. Russian River sends up a keg of Pliny the Younger every March. Higgins is a Mecca for people who can afford fifty dollar steaks with wild mushrooms paired with vintage stout. I’ve never been. I don’t feel like spending twenty dollars on a salad – the closest to something I would eat.This year, Higgins celebrates twenty-five years in business and has partnered with Hood River’s pFriem Family Brewers for beer dinners and collaborations, like the anniversary “farmhouse” ale. For a restaurant that prides itself on farm-to-table menus, you’d think they’d want to find a farmy beer to pair with it. The saison is fine. It tastes like a textbook saison – Belgian malts, a few spices like peppercorn and cardamom, and the one yeast strain every brewer uses to seem rustic. It would go great with food, but it’s not particularly adventurous on its own. Maybe I’m being less than generous. It tastes good, no flaws, no glaring inconsistencies. It’s competent, just like Higgins.  -- source link
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