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Oysters and lager, steak and strawberry dessert

Post by News Tribune Staff on May 25, 2006 at 9:48 pm | No Comments »
May 25, 2006 9:48 pm

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Sierra Nevada’s summer brew, left. Persille du Beaujolais blue cheese, right. Pacific oysters, top.

Sometimes, I get to take my work home. Tonight was such a night. Here’s what I had for dinner, and a little about what I’m working on:

A trio of triploids

Pacific oysters from Sound Fresh Clams & Oysters on the Totten Inlet in Shelton. XL, medium and small. They were all sweet and lightly salty, firm but yielding. I bought them at the Olympia Farmers Market. The XLs were tough to shuck! I’m on an oyster-eating odyssey. Read it June 21.

Sierra Nevada Summerfest

It was like straw champagne. It drunk beautifully with oysters. I tasted both the oysters and the bottom-fermented lager after I’d slurped and swallowed. This was my first taste of Summerfest. It’s part of my research for The News Tribune’s Father’s Day Summer Beer Guide, which will publish June 14.

Dick’s Working Man’s Brown Ale

Because I’d broiled sirloin — blood rare, salt and pepper only. Not part of any story. I just needed protein and malt.

Anderson Valley Hop Ottin’ IPA

Because Jake at Steilacoom Wine and Brew recommended it. (Not Jake’s fault, but it totally overpowered the oysters and turned steak blood sour. Still, it’s a stellar IPA.)

Persille du Beaujolais blue cheese

A French product, it smelled faintly of ammonia and tasted just like moldy ambrosia. Eaten for pre-dessert, and just to further acquaint myself with cheese.

Brique Agour sheeps’ milk cheese

A semi-hard French product that didn’t leave much of an impression. Eaten for pre-dessert, and just to further acquaint myself with cheese.

Brillat Savarin truffle cheese

At $39.99 a pound, you’ve really gotta like truffles to appreciate this French cows’ milk stuff. Eaten for pre-dessert, and just to further acquaint myself with cheese.

Italian bread from Dad’s Bakery & Deli

Nice loaf, Dad: soft and webby inside, crusty, but not crunchy outside, with a nice dusting of flour.

Strawberry-rhubarb tart

Dessert, from Wagner’s European Bakery & Cafe in Olympia. A buttery short crust with frangipane. Makes me wish I hadn’t drunk all the Sierra Nevada Summerfest with the oysters. I’ll review Wagner’s in GOEATS on June 2.

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