Jean Bonnet Tavern, Pennsylvania

Caroline: After the wedding, Kris and I took a mini honeymoon to Bedford Springs, Pennsylvania. While there, it was recommended we try out the Jean Bonnet Tavern. Boy am I glad we did!

It was only about a ten minute drive from where we were staying.

Kris: Pennsylvania is a truly beautiful place. I am so happy I was able to experience it during summer. Jean Bonnet was a great find too. It was out in the middle of farmland, just outside of the quaint old town of Bedford. Such a great selection of local craft beers, historic buildings and of course some fantastic American food to match with beer.

Caroline: Tons of great beers on tap and lots of local ones, including my favorite of the trip the Troegs Hopback Amber Ale.

Here’s a tidbit about it from their website:

“HopBack Amber Ale derives its name from a vessel in the brewhouse called a hopback. As the ‘wort’ is being transferred from the brewhouse to fermentation it passes through the hopback vessel. Packed full of fresh whole flower hops, the wort slowly circulates through this vessel extracting the essence of the aromatic hops. This vessel adds more time and more hop character that creates a fresh, spicy taste and rich caramel note that defines this signature ale.”

It has the backbone and richness of an Amber ale and all the hoppiness of and IPA that I LOVE

Caroline: Of course, one needs beer snacks to go with beer. Seeing as we were on the buffalo wing tour of the east coast, we had to give Jean Bonnet’s wings a go.

Thank goodness we did! This may be the best (definitely top 3) hot wings I’ve ever had, and I have eaten ALOT of hot wings in my day. They had perfect amount of spice and sauce, the skin was crispy and the meat inside was tender enough to fall right off the bone.

If you are ever in PA seriously go to Jean Bonnet and get these hot wings.

Kris: Definitely some of the best Buffalo Wings I have eaten! The Troegs Hop Back Amber Amber Ale was also a great match to the wings.

Kris: I spotted some Bacon wrapped scallops with BBQ sauce on the menu and had to give them a try. I thought they would be a great match with 1 of the many local beers on tap at Jean Bonnet Tavern. They scallops were perfectly cooked and the sauce was really sweet and smoky, which worked well with the bacon and the scallops. We matched it with Founders Red Rye Pale Ale. The sweet, nutty malt and citrus hop character complimented the scallop dish perfectly.

Caroline: We were slowing down, but thankfully the previous three weeks of training and stretching out our stomachs helped us soldier onto the main course: The French Dip.

wow

soft roll toasted on the inside, melty provolone, shredded beef, and the dipping sauce- OH THE DIPPING SAUCE

juicy and delicious.

Kris: Victory Summer Lovin’ Summer Ale was a lighter style beer to cut through the beef, cheese and jus. One of the tastiest sandwiches I have ever eaten!

Caroline: As you can tell we really suffered through it.

And what a view!

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My birthday Lunch

Caroline: For my birthday Kris took me away on a mystery trip. While the food was made by him, I thought I would share my side of the weekend.

It started as a meandering drive through the country with an esky  packed in the trunk full of things unknown to me. It’s still so weird to me having opposite seasons than I’m used to. Back in the US my birthday is in spring (April) and it was so surreal driving around and seeing all the fall colors in Tasmania. But Fall being my favorite season, I’ll take it.

After driving for a while we stopped in Mt Fields National park. It’s one of our favorites and not too far from town (~45 min). They have picnic tables and these great wood burning BBQs and they even supply a stack of wood!

We sipped on tassie bubbles from fancy champagne glasses while the fire heated up.

and the view was terrible. imagine having to eat lunch looking out onto this? poor me, right?

Kris brought some amazing steak scotch fillets from Cape Grim Tasmania. And there’s just something about cooking in this way, outside, over a fire and everything from so near by, it just makes everything taste better. I guess it might all be in my head.

Kris caramelized some onions in this Abbey Ale and we drank the rest. He just threw a splash of beer over the chopped onions and let them grill for a couple of minutes. He also grilled some hen-in-the-woods and some shitake mushrooms from the huon valley. 2 of my favorites, they’re so earthy and funky.

the assemblage begins

no mushroom left behind

even without steak, I would gladly dig into this. 

Next step: add cheese to melt. mmmmm cheese

We (and by we I of course mean Kris, but I like to feel involved) finished it off with some of our (Kris’) tomato chutney. Remember the chutney? You can find the recipe HERE.

man oh man. The steak sandwiches did not last long. We ate them sitting by the water and getting misted by a fall rain.

we put out the fire and went for a hike through Mt Fields. Well, when I say hike, it was really just a leisurely stroll, but since we were outside I’m going with hike. I’m tempted to put up pictures of weird mushrooms and moss and tall trees we saw. But, as they have nothing to do with beer or food I will spare you. Maybe next year…

Thankyou Kris for the best birthday full of all of my favorite things:

you, food, beer, and outside-ness (all in order of preference)

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